Better with Chocolate

Since our vegetable garden isn't quite where I'd like it, I signed up for a half CSA share through East Farms, and I've been getting between three and six zucchinis every single week. Brian and I enjoy a fair amount of zucchini sauteed with onions and tomatoes over pasta, but there's really only so often you can eat the same pasta dish. Luckily, I discovered a yummy recipe for zucchini chocolate chip cookies in Margaret Atwood's new book Animal, Vegetable, Miracle. It's the best way I've found to eat zucchini. Here's the recipe with a few of my own simplifications: Mix the following in a large bowl:

• 1 egg
• 1/2 cup softened butter
• 1/2 cup brown sugar
• 1/2 cup honey
• 1 tablespoon vanilla extract

Add the following:

• 2 cups whole wheat pastry flour
• 1/2 teaspoon baking soda
• 1/4 teaspon of salt

Mix thoroughly and add the following:

• 1 cup finely shredded zucchini
• 12 ounces chocolate chips

Stir everything together. Drop by the spoonful onto a greased cookie sheet. Bake at 350 degrees for 10 to 15 minutes.