First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.

Prepare zucchini by shredding the zucchini using the largest grate. 

Line a large bowl with a paper towel and place the shredded zucchini in the lined bowl and sprinkle a pinch of salt over the zucchini and toss. Let the zucchini sit for 10 minutes. 

Next, whisk together melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, cashew butter, and vanilla and mix again.

Add salt, rolled oats, and baking soda and mix until everything is combined. Add in chocolate chips and mix.

Finally, gather the ends of the paper towel and twist squeezing the excess moisture from the zucchini shreds. 

Add the zucchini to the other ingredients and fold it into the cookie dough. 

Refrigerate dough for 20 minutes to set.

Scoop 2 tablespoons of batter into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but they will be so soft and chewy when done baking!* 

Repeat the process above until you’ve fit 6 cookies on your baking sheet.

Bake cookies at 350ºF for 11-13 minutes or until they begin to turn golden brown.

Remove cookies and let cool for a couple of minutes on the baking sheet before transferring to a wire rack to continue cooling for at least 20 minutes to firm up.