Preheat your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
In a medium-sized bowl, take your ½ cup salted butter and add the 1 cup brown sugar and ¼ cup granulated sugar. Using a hand mixer, cream them together until the mixture is light and fluffy, about 1 to 2 minutes. You’re looking for a pale, smooth texture at this stage.
Next, crack in the 2 large eggs and add the 1½ cups shredded zucchini along with the 1 teaspoon vanilla extract. Mix these in until just combined. The batter should look creamy and slightly thick.
Now, it's time to add the dry ingredients. Sift together the 1¾ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon kosher salt, and 1 teaspoon ground cinnamon. Stir the dry mixture into the wet ingredients until just combined. Don’t overmix; a few lumps are fine!
Gently fold in the 1 cup chocolate chips, 1 cup old-fashioned oats, and if you like, the ½ cup chopped walnuts. Make sure they are evenly distributed throughout the dough.
Using a cookie scoop or a tablespoon, drop 2-tablespoon-sized portions of dough onto the prepared baking sheet. Ensure you leave at least a couple of inches between each cookie to allow for spreading.
Place the baking sheet in the oven and bake for 8 to 10 minutes. Keep an eye on them; the cookies are done when they look golden brown around the edges but still soft in the center.
Once baked, remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up.
Enjoy your delicious Zucchini Chocolate Chip Cookies with a glass of milk or your favorite beverage!
