Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated white sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (approx. 70g squeezed) finely shredded zucchini, moisture removed
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Finely grate the zucchini using the smallest holes on your box grater.
  2. Place the shredded zucchini in a clean kitchen towel and twist tightly over the sink. Squeeze until no more liquid drips out to prevent soggy cookies.
  3. In a large bowl, beat the softened butter, white sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
  4. Beat in the egg and vanilla extract until smooth and fully combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until a few streaks of flour remain.
  7. Stir in the squeezed zucchini and chocolate chips by hand using a spatula until evenly distributed.
  8. Preheat oven to 350°F (175°C). Drop rounded tablespoons of dough onto lined baking sheets, spacing them 2 inches apart.
  9. Bake for 10-12 minutes until edges are set and lightly golden.