Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (135g) finely shredded zucchini
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini finely. Place the shredded zucchini in a cheesecloth or clean kitchen towel and squeeze firmly over the sink to remove excess water until it feels like a damp sponge. Measure out approximately 3/4 cup (70g) of the squeezed zucchini.
  2. Cream together the softened butter, brown sugar, and white sugar using an electric mixer until light and fluffy (about 2-3 minutes).
  3. Beat in the egg and vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually stir the dry ingredients into the wet mixture until just combined.
  6. Fold in the squeezed zucchini and chocolate chips by hand using a spatula, being careful not to overmix.
  7. Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  8. Bake at 350°F (175°C) for 10 minutes, or until the edges are set and mahogany-colored but the centers still look slightly soft.