Zucchini Chocolate Chip Cookies

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.

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I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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