Zucchini Chocolate Chip Cookies

Preheat oven to 350ºF.

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.

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.

Drop tablespoonfuls of the dough onto a greased baking sheet spacing them about 2 inches apart. Bake at 350ºF for 10 minutes. Place dough in refrigerator between batches.

Recipe adapted from Animal, Vegetable, Miracle by Barbara Kingsolver.