Zucchini Chocolate Chip Cookies

By mm_food4me

I usually adapt recipes with a strong tweak and swap out refined ingredients for more wholesome ones, but Barbara’s recipe is pretty much spot on to my eye and I only made a few alternative suggestions. I am going to play around with a vegan version using maple syrup for honey, flaxseed meal for the egg and coconut oil for the butter. I’ll let you know how it turns out next week. Until then, happy zucchini hiding. Recipe from Animal, Vegetable, Mineral by Barbara Kingsolver.

Ingredients

• Combine in large bowl:
• 1 egg, beaten
• 1/2 cup butter, softened
• 1/2 cup brown sugar (or Sucanat)
• 1/3 cup honey
• 1 tablespoon vanilla extract
• 1 cup white flour
• 1 cup whole wheat flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• Combine in a separate, small bowl and blend into liquid mixture:
• 1 cup finely shredded zucchini
• 12 oz chocolate chips

Preparation

Step 1

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