Zucchini Chocolate Chip Cookies

I tried this recipe from Animal, Vegetable, Miracle today. The cookies turned out surprisingly good (as Mark put it). They have a cake-like, light texture and aren't too sweet or rich. I used bittersweet Ghiarandelli chocolate chips.

ZUCCHINI CHOCOLATE CHIP COOKIES
From Animal, Vegetable, Miracle by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver

1 egg, beaten
½ c butter, softened
½ c brown sugar
1/3 c honey
1 Tb vanilla extract

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

1 cup finely shredded zucchini
12 oz chocolate chips

In a large bowl, cream the butter, brown sugar and honey. Stir in the egg and vanilla.

In a separate bowl, combine the flours, baking soda, salt, cinnamon and nutmeg. Then stir the dry ingredients into the butter mixture.

When the ingredients are almost completely incorporated, stir in the zucchini and chocolate chips. Stir to combine, but

Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes. Makes about two dozen.