Whisk softened butter with sugar, a pinch of salt and 2 tablespoons of maple syrup.
Grate the zucchini and squeeze in the palms or linen cloth.
Combine flour with baking powder, oatmeal and cocoa.Add the dry ingredients mixtureinto the butter.
Cut the dried cranberries and chocolate into smaller pieces. Stir in the dough.
Finally, add the grated zucchini without the huice and transfer the dough in the fridge for at least half an hour.
Preheat the oven to 180 °C.
Shape small balls from the dough, using only a soup spoon of dough for each piece. Place on a baking sheet lined with baking paper and keep some space around.
Bake for 15 minutes and then let it cool and dry completely on a baking sheet or rack until the cookies have a crunchy crust while remaining soft inside.

NOTES: Fragrant zucchini cookies with an intense taste are best to be stored in a paper box, if you prefer quite soft biscuits, move them to an airtight jar. If you gently press each piece before baking and make thinner pieces, they will be even crunchier.

☉ smaller zucchini 2 pcs (after juicing approx. 80-90 g)
☉ oatmeal 80 g
☉ butter 80 g
☉ granulated sugar 120 g
☉ maple syrup 2 tbsp
☉ all purpose flour 80 g
☉ cocoa 3 tbsp
☉ baking powder 1 teaspoon
☉ dried cranberries 30 g
☉ chocolate 30 g
☉ salt

🍽30 pcs ⏱40 MIN (+ cooling 30 min)