Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg (50g), room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (120g) zucchini, coarsely grated and squeezed dry
  • 1 cup (115g) walnuts, finely chopped

Instructions:

  1. Grate the zucchini using the large holes of a box grater. Place the shreds in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove excess moisture.
  2. Beat the softened butter and brown sugar in a large bowl using an electric mixer until the mixture is pale and fluffy.
  3. Add the egg and vanilla extract, beating for another minute until fully incorporated.
  4. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt.
  5. Slowly stir the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the squeezed zucchini and chopped walnuts with a spatula.
  7. Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  8. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and a mahogany hue appears.
  9. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.