So honestly, you can't really taste the zucchini in these cookies, they are moist and have more of a cake consistency than regular chocolate chip cookies. If you don't tell your kids, they may never know that you are sneaking in a healthy veggie in their cookies.
I doubled this recipe because I had a HUGE zucchini and it was enough for a double batch. I started off by shredding the zucchini to see how much I had to work with. But here is what the recipe calls for...
1/2 C sugar
1/2 C butter
1 C grated zucchini
2 C flour (I used fresh ground soft flour)
1 t baking soda
1/2 t salt
1 t cinnamon
1/2 t cloves
1 C chocolate chips
Cream butter and sugar together, combine dry ingredients, blend together and stir in zucchini and then chocolate chips. Chill dough for one hour ( I even did mine over night) and bake at 375 for 8-10 min.
I tried baking mine on a stone and then moved to parchment paper. It worked better on the paper and regular tray. And I am still getting used to my oven and it took longer than 10 min. for min. Closer to 12-14 min., but my cookies were pretty big.