Preheat the oven to 350F. In a large bowl, cream together the butter and sugar until light and fluffy. Gradually add the egg, flour, baking soda, cinnamon, and salt; mix well. Stir in the zucchini, raisins, walnuts, and chocolate chips. Drop by teaspoonfuls onto cookie sheets that have been coated with nonstick vegetable cooking spray. Bake for 15 to 20 minutes or until golden. Do not overbake.
Wine Pairing(s)
Vin Fou Blanc de Blancs Brut
Banfi Rosa Regale
Beni di Batasiolo Chardonnay 'Serbato'
Segura Viudas Brut
Banfi Rosa Regale
Oriol Rossell Gran Reserva Brut Nature
Malvira Roero Arneis
Tosti Spumante Gold
Saint Hilaire Semi Sweet Blanc de Blancs
Chauvenet BB Cap Brut
Calories From Fat 86 Protein 1 Total Fat 9 Carbohydrates 15
Calories 145 Calcium 10 Sodium 49 Vitamin A 188 Vitamin C 1 Cholesterol 15
This recipe has been added to the following public cookbooks:
Kent*s Cookbook
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