I first found the recipe for this in the book Animal, Vegetable, Miracle by Barbara Kingsolver. I’ve tweaked the spices, because I like them a bit more assertive.
- 1 egg, beaten
- 1/2 c unsalted butter, softened
- 1/2 c brown sugar (packed)
- 1/3 c honey
- 1 1/2 Tbsp vanilla extract
- 1 c all-purpose white flour
- 1 c whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves (optional)
- 1 c finely shredded zucchini
- 12 oz chocolate chips
Heat oven to 350˚. Grease cookie sheets, or prep with parchment paper or Silpat.
In a large bowl, beat the egg, then add in butter, brown sugar, honey, and vanilla extract, and beat again until smooth.
Combine dry ingredients (flours, baking soda, salt, and spices) in a separate bowl. There’s no need to sift, but at least stir them well with a fork.
Add the dry ingredients to the egg/butter mixture, stir well. Then stir in the grated zucchini and chocolate chips, mix well.
Drop by tablespoonsful onto the cookie sheet, and flatten a bit with the back of a spoon. Bake at 350 12-15 minutes.
Makes about 2 dozen cookies.