Zucchini Chocolate Chip Cookies

Preheat oven to 350ºF.

Add butter to a stand mixer with paddle attachment. Cream for 2–3 minutes until light and fluffy. Add both sugars and cream for another 2–3 minutes. Add the egg and vanilla and mix until incorporated. Make sure to scrape the sides of the bowl. Add in zucchini and mix until combined. Fold in oats and walnuts.

In a medium bowl, combine flour, cinnamon and baking soda. Fold the dry ingredients to the wet ingredients in two parts. Fold just until combined; do not over-mix. Fold in the chocolate chips.

Drop by rounded tablespoons and space 2 inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 10 minutes. The cookies should be slightly golden brown.

Allow cookies to cool for 2–3 minutes on the baking sheet then transfer them to a wire rack to cool completely. Store in an airtight container to keep them fresh and moist.