Zucchini Chocolate Chip Cookies

Kyra gave me this recipe, and I LOVE it!
Of course, I had left over from that big zucchini, so I made some cookies for Ben [and me of course] and his classmates. This recipe doesn't make the crispy cookies, but the soft-melt-in-your-mouth cookies; I promise, the flavor in these is great, and they are a bit healthier than your regular chocolate chip cookie!

Ingredients:
1 egg, beaten
1/2 cup butter, softened (I use light butter)
1/2 cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract

Combine all ingredients in a bowl

1 c. white flower
1 c. whole wheat flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Combine in a separate, small bowl; blend into liquid mixture.

1 c. finely shredded zucchini
12 oz chocolate chips (I LOVE the chunks)
optional (but not to most Jensens): 1/2 to 1 c. chopped pecans

Stir these into other ingredients, mix well. Drop by the spoonful onto greased baking sheet. Bake at 350 F for 10-15 minutes.

Enjoy!