Zucchini Chocolate Chip Cookies

I'm always trying to find ways to put vegetables into desserts.  Mostly because carrot cake is SUCH a success....the veggie/dessert combo cannot be limited to just that!  So while I was re-reading Animal Vegetable Miracle (read it!) to get some recipe ideas for June/July produce, I zeroed in on the "Zucchini Chocolate Chip Cookie" recipe.  I held off on this recipe until I made it to the St. Paul Farmers' Market this weekend so I could buy fresh, homegrown zucchini.  If it's going into my dessert, it's gotta be top quality.  The cookies were soft, almost cake-like, and delish.  Turns out zucchini cookies makes a great finishing course!  This recipe will make about 2 dozen small/medium cookies.

Ingredients
1 egg, beaten
1/2 cup (1 stick) softened butter
1/2 cup brown sugar
1/3 cup honey
1 tbls vanilla extract
1 cup white flour
1 cup wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmet
1 cup shredded zucchini (this was about half of a large sized zucchini)
12 oz chocolate chips

Directions
Preheat oven to 350 degrees.

In a large bowl combine the beaten egg, butter, brown sugar, honey, and vanilla extract.  You can use a handheld mixer or just beat it together with a whisk for a few minutes.  (Good arm workout!)

In a smaller bowl, combine the flours, baking soda, salt, and spices.  Blend the dry ingredients into the wet ingreidents.  Stir in your zucchini and chocolate chips.  Mix well.

Drop spoonfuls of cookie dough onto a greased baking sheet, or a baking sheet lined with parchment paper.  Flatten the cookies with a spoon.  Bake for 10-15 minutes.  And you have to try just ONE fresh out of the oven....

Mmmm....melty chocolatey goodness.  Oh and it's totally healthy for you!!  Enjoy!