Soft Zucchini Chocolate Chip Cookies That Melt in Your Mouth

These Zucchini Chocolate Chip Cookies are irresistibly soft, chewy, and packed with delicious chocolatey goodness, with a secret zucchini twist!

Scale

1 cup shredded zucchini (lightly blotted with a paper towel, excess moisture removed)
2 cups old-fashioned rolled oats (provides chewy texture)
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda (helps with rising)
1/2 teaspoon salt (enhances flavor)
1 teaspoon ground cinnamon (adds warm flavor)
1/2 cup unsalted butter (softened to room temperature)
1/2 cup packed dark brown sugar (adds richness)
1/2 cup granulated sugar (balances sweetness)
1 large egg (room temperature)
1 tablespoon pure maple syrup (adds flavor and texture)
1 and 1/2 teaspoons pure vanilla extract (enhances flavor)
1 cup semi-sweet chocolate chips (for melting chocolate goodness)

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Gently blot the shredded zucchini with a clean towel to remove excess moisture.
In a medium bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
Cream together the softened butter, both sugars, and beat on medium speed for 3 minutes. Add egg and beat on high for another minute. Then add maple syrup and vanilla extract, mixing until fully combined.
Gradually add the dry mixture and shredded zucchini into the wet ingredients, mixing on low until combined. Then, mix in the chocolate chips.
Preheat the oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats.
Scoop dough into heaping 1.5 tablespoon portions, spacing them 3 inches apart on the baking sheet. Bake for 13-14 minutes or until the edges are golden brown. For firmer edges, bake for an additional minute.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.