Ingredients:

  • 1 cup (70g, squeezed dry) finely shredded zucchini
  • 1 tsp (5ml) vanilla extract
  • ½ cup (115g) unsalted butter, melted
  • ¾ cup (150g) brown sugar, packed
  • 1 large egg (50g)
  • 1 cup (125g) all-purpose flour
  • ⅓ cup (35g) unsweetened cocoa powder
  • ½ tsp (3g) baking soda
  • ¼ tsp (1.5g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini using the finest holes on your box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink until the zucchini is damp but no longer dripping liquid.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Beat in the egg and vanilla. Stir in the squeezed zucchini.
  3. Sift in the flour, cocoa powder, baking soda, and salt, folding gently until the batter turns a deep mahogany color. Fold in the chocolate chips last.
  4. Scoop rounded tablespoons of dough onto the parchment-lined sheet. Bake at 350°F (175°C) for 8–10 minutes.
  5. Remove when the edges are set but the centers still look slightly soft. Let them cool on the pan for 5 minutes before transferring to a rack.