there's a vegetable in my cookie

Each summer, I seem to post a few new ways to use zucchini. Why? Well, if you're asking, you don't grow zucchini. Anyone with one (or more) zucchini plants is bound to start looking for ways to use the gignormous produce that can surprise and overwhelm an urban farmer. Hence, there are literally thousands of zucchini recipes, often including my favorite ingredient: chocolate. This is one of them (passed on to me by a friend, who made a few modifications before sharing, and then I made my own). I'm not sure where the original is found.

Chocolate Zucchini Cookies

INGREDIENTS
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour (I substituted whole-wheat pastry flour, which is just as good)
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups grated zucchini (after making two batches, I liked it better when the zucchini was "pureed" in a food processor & drained, but both are good)
1 C chocolate chipes

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg and vanilla.

Separately, combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Gently mix in the chocolate chips.

Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.