Perhaps not the first idea you may have for a cookie but let me ask you this…
Do you like carrot cake? Perhaps, Pumpkin Carrot Cake? Or Carrot Apple Muffins?
Do you like zucchini bread or Zucchini Bread Muffins?
Basically, if you like any of those, you’ll love these.
They’re soft chocolate chip cookies with little shreds of zucchini mixed in. They’re softer than pillows, and give a nice wink to Autumn with the hint of cinnamon and nutmeg.
I discovered this recipe back in college, when I was taking a Sociology of Food class. We read “Animal, Vegetable, Miracle” by Barbara Kingsolver as part of the curriculum. It’s a great read. And in it, she offers this recipe when faced with a garden full of zucchini. You too may have a garden full of zucchini this time of year, or perhaps a basket full from a visit to the farmer’s market.
These cookies are the perfect breakfast, snack or dessert for the season. Enjoy!
A little note: You can use all all-purpose flour and all brown sugar, instead of whole wheat flour and honey respectively. I’ve made it both ways and they’re both great. The honey and whole wheat flour (as pictured) are delicious and healthier. However, if you want a more dessert-y taste and a less breakfast/coffee cookie, then you can replace the honey with brown sugar and replace the whole wheat flour with white for a delicious cookie that’s a little more indulgent.
A Bee Bakes 
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