Maple Chocolate Chip Zucchini Cookies

Ingredients

• ½ cups Butter
• ¾ cups Sugar
• ¼ cups Pure Maple Syrup
• 1 whole Egg, Beaten
• 1 teaspoon Pure Vanilla Extract
• 1 cup All-purpose Flour
• 1-½ cup Whole Wheat Flour
• 1 teaspoon Cinnamon
• ¼ teaspoons Salt
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 cup Shredded Zucchini
• ½ cups Semi-Sweet Chocolate Chips
• ⅓ cups Chopped Pecans

Preparation Instructions

Preheat oven to 350ºF.

In the large bowl of a stand mixer add butter, sugar, syrup, egg and vanilla. Beat on low until well mixed and texture is smooth.

In a separate bowl combine flours, cinnamon, salt, baking powder and baking soda. Stir until well blended. Then slowly add the dry mixture into the wet mixture and beat on low until it becomes a dough like consistency.

Then add zucchini, chocolate chips and pecans. Mix until all is evenly distributed throughout the dough.

Using a spoon or cookie scoop, drop the dough by the tablespoon onto a greased cookie sheet leaving 2 inches between each dough ball.

Bake for 12 minutes or until the tops are slightly golden. Remove the cookie sheet from the oven and wait 5 minutes, then remove the cookies from the cookie sheet and place on a cooling rack until completely cooled.

Then grab a glass of milk or a cup of coffee and see if you can resist eating more than one.

(Recipe adapted from my mom.)