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This recipe is posted on the website for the book Animal, Vegetable, Miracle by Barbara Kingsolver. It’s a creative and delicious way to use some of the grated zucchini from a bumper crop.

ZUCCHINI CHOCOLATE CHIP COOKIES
(Makes about two dozen)
1 egg, beaten
½ cup butter, softened
½ cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract
Combine in large bowl.

1 cup white flour
1 cup whole wheat flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg

Combine in a separate, small bowl and blend into liquid mixture
1 cup finely shredded zucchini
12 oz chocolate chips

Stir these into other ingredients; mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.

Thanks to Barbara and Camille Kingsolver, creators of this delicious recipe and more. The day after I baked these cookies, I made their Disappearing Zucchini Orzo with multi-colored orzo I brought home from our vacation in Seattle. It was delicious!
If you’re wondering, that’s my Where’s Waldo coffee mug sneaking into the picture.