Zucchini Chocolate Chip Cookies

• 1/2 cups Butter, Softened
• 1/2 cups Brown Sugar
• 1/3 cups Honey
• 1 whole Egg, Beaten
• 1 Tablespoon Vanilla Extract
• 1 cup White Flour
• 1 cup Whole Wheat Flour
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/4 teaspoons Cinnamon, Heaping
• 1/4 teaspoons Nutmeg, Heaping
• 1 cup Zucchini, Shredded, Heaping
• 12 ounces, weight Semi-Sweet Chocolate Chips

1. Preheat oven to 350u0b0F.
2. Beat butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy, about 3 minutes. Add brown sugar and honey, beat 2 more minutes. Add egg and vanilla. Beat until combined, scraping down sides of the bowl if necessary.
3. Add flours, baking soda, salt and spices. Blend the dry ingredients into the liquid mixture. Add zucchini and chips and gently fold them in. Refrigerate dough for 30 minutes.
4. Drop tablespoonfuls of the dough onto a greased baking sheet spacing them about 2 inches apart. Bake at 350u0b0F for 10 minutes. Place dough in refrigerator between batches.
5. Recipe adapted from Animal, Vegetable, Miracle by Barbara Kingsolver.

butter, brown sugar, honey, egg, vanilla, white flour, whole wheat flour, baking soda, ubc, ubc, ubc, zucchini, chocolate chips

Taken from tastykitchen.com/recipes/desserts/zucchini-chocolate-chip-cookies/ (may not work)