Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies

Adapted from Animal, Vegetable, Mineral by Barbara Kingsolver
Try these in a school lunch box!
(Makes about two dozen)

Combine in small bowl:
1 egg, beaten
½ cup butter (softened)
¼ to ½ cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract

Combine in large bowl:
2 cups whole wheat or spelt flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg

Blend into liquid mixture:
1 cup finely shredded zucchini (or any summer squash)
12 oz chocolate chips (preferably Fairly Traded and organic)

Stir dry and liquid ingredients together. Drop by spoonful onto greased baking sheet, and
flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes. Let sit for a couple
of minutes before transferring to cooling rack. Enjoy!

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