Preparation Steps

• Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. Set aside until step 4.
• Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
• Beat the softened butter and both sugars together on medium speed until creamy, about 3 minutes. Add the egg and mix on high until combined, then add the maple syrup and vanilla.
• Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. Beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
• Scoop or roll cookie dough, a heaping 1.5 Tablespoons per cookie, and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned. For crispier edges, bake for 15 minutes.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
• Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.