adapted from: Posed Perfection
1/2 c. unsalted butter, softened
1 c. sugar
1 egg
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. zucchini, finely grated (I recommend peeling it)
1 c. chocolate chips (I used milk chocolate)
Preheat oven to 350 degrees. Cream together butter and sugar until light and fluffy. Add the egg and mix well. Add the flour, soda, cinnamon and salt and add to creamed mixture and mix well (mixture will be dry until you add the zucchini). Add the zucchini and mix until evenly distributed (dough will be sticky). Stir in the chocolate chips. Drop dough by Tablespoons onto a well-greased baking sheet. Bake about 14-17 minutes or until lightly golden around the bottom. Do Not Overbake. Yield: around 2 1/2 dozen cookies.
Jenn's Notes: I baked my first batch for 17 minutes and they overdone. My 2nd batch I baked for 15 minutes and they were WAY better, I probably could have even went with 14 minutes. So, listen to the recipe and DO NOT OVERBAKE. These cookies are best the day they are made.