Ingredients:

  • 1 cup (120g) grated zucchini, squeezed dry
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 1/2 cups (130g) old-fashioned rolled oats
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (85g) dark chocolate chips
  • 1/2 cup (60g) chopped walnuts

Instructions:

  1. Grate the zucchini using a box grater. Place the shreds into a clean kitchen towel and twist tightly, squeezing over the sink until no more liquid escapes.
  2. In a large bowl, cream together the softened butter and brown sugar until the mixture looks pale and fluffy.
  3. Beat in the egg and vanilla extract, then fold in the squeezed zucchini until evenly distributed.
  4. In a separate bowl, whisk together the flour, oats, cinnamon, baking soda, and salt.
  5. Gradually stir the dry ingredients, dark chocolate chips, and chopped walnuts into the wet base until just combined; do not overmix.
  6. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  7. Bake for 10–12 minutes until the edges are deep mahogany gold and the centers are set but slightly soft.