I'm not sure how it happened.
I was all set to make Zucchini bread today---which I did.
However, I had a stray can of pumpkin hiding in the pantry---and chocolate chips.
It just happened.
I found a favorite pumpkin chocolate chip cookie recipe that's always been good to me and just added a little zucchini. They are so yummy and a great way to use all of that zucchini.
Pumpkin Zucchini Chocolate Chip Cookies
2 cups flour
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 cup canned pumpkin
1 cup sugar
1/2 cup vegetable oil
1 tsp. milk
1 TB. pure vanilla extract
1/2 cup grated zucchini
2 cups milk chocolate chips
In small mixing bowl whisk together flour, baking powder, cinnamon, salt and baking soda. Set aside.
In mixing bowl with paddle attachment add pumkin and sugar. MIx until well combined. Add oil, egg, milk and vanilla. Gradually add flour mixture, mixing just until combined. Fold in zucchini and chocolate chips.
Drop by spoonfuls on greased cookie sheet. I used a medium cookie scoop. Bake 350 degrees for 10-11 minutes or until lightly brown and firm. Do not overbake. I leave my cookies on my baking stone for 3 minutes and then transfer to cooling rack to cool completely.
Recipe Source adapted from: All Recipes Pumpkin Chocolate Chip Cookies III