Zucchini Chocolate Chip Cookies

I apologize for the lateness of this post...I realize zucchini is not exactly in season in our area of the country right now, but if you are like me and froze some during the summer abundance you are in luck. (If not, tuck this recipe away till next summer - somewhere you won't forget about it.) These cookies are super moist and super delicious. I obtained the original recipe a few years ago while working at a summer camp and a friend and I modified it this summer to make it more healthy.

Zucchini Chocolate Chip Cookie Recipe

1/2 cup butter or margarine, softened
1/2 cup Sugar In The Raw
1 egg or egg replacement
1 cup grated zucchini
1 cup unbleached white flour
1/2 cup wheat flour
1/2 cup flax seed meal
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup chocolate chips or raisins

1 - In medium bowl, cream together the butter & sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt, cinnamon & cloves; stir into zucchini mixture. Mix in choc. chips or raisins. Cover dough and chill for at least 1 hour or overnight.

2 - Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Space 2 inches apart.

3 - Bake for 8-10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.