Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies
(from Barbara Kingsolver’s Animal, Vegetable, Miracle A Year of Food Life)

Zucchini Chocolate Chip Cookies

This is one of the reasons why I grow zucchini. I shred it with my cheese grater and freeze them in 1 cup amounts.

I usually make a double batch because our boys love them so much.  And so do I!

When I double the recipe it seems like there are too many chocolate chips. Is that really possible?

(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 (I add 1/2 c more 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.

To see other recipes from her book click here.  If you haven’t read her book you should! It is one of my favorite books!

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6 responses

  1. It’s fun to see this recipe! Just yesterday I changed an oatmeal cookie recipe by switching to mostly whole wheat flour and grating carrots into the batter. They turned out to be tasty.

  2. Pingback: Week 6 – February 6 – 12, 2012 | Life with three boys!

  3. Pingback: Obama Cookies for Valentine’s Bake Sale « Butterflies and Bunny Rabbits

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