Zucchini Chocolate Chip Cookies: Soft

Instructions:

1. Grate the zucchini using the fine holes of a box grater. Place the shreds into a clean kitchen towel or cheesecloth and twist tightly, squeezing over the sink until no more liquid escapes.
2. In a large bowl, beat the softened butter, brown sugar, and white sugar until light and fluffy (about 2 minutes).
3. Add the egg and vanilla extract to the butter mixture, beating on medium speed until smooth and pale.
4. Fold in the squeezed zucchini shreds until evenly distributed.
5. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
6. Gradually stir the dry ingredients into the wet mixture using a spatula; do not overmix. Gently fold in the chocolate chips and optional walnuts.
7. Preheat the oven to 350°F (175°C). Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are set and a golden mahogany brown, while the centers still look slightly soft.
9. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.