Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, sift together the all-purpose flour, baking soda, a pinch of salt, and ground cinnamon.

In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat until creamy and light.

Add the egg to the butter-sugar mixture and mix until fully incorporated.

Gradually add the sifted dry ingredients to the moist mixture. Stir gently until just combined.

Fold in the grated zucchini, carrots, and chopped pecans without overmixing.

Using a spoon or cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheet.

Bake for 13-15 minutes until the edges turn golden brown and the centers remain soft.

Once baked, let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.