Zucchini Chocolate Chip Cookies

2 1/2 cups sugar

1 cup butter, softened

3 eggs

3 Tbsp. vanilla

5 cups flour, divided

3 tsp. cinnamon

1/2 tsp baking powder

1 tsp salt

1 tsp baking soda

2 cups grated, raw zucchini (peeled or unpeeled depending on preference)

1 pkg. chocolate chips

Beat together the sugar and butter until creamy. Add the eggs and vanilla and mix until well combined.

Add 4 cups flour, cinnamon, baking powder, salt and baking soda and mix well. Add the zucchini and chocolate chips and stir until well combined. (At this point, you may want to add more flour, depending on how wet your zucchini is. I usually add about 1-1 1/2 cups of flour. In the batch pictured below, I added 1 1/2 cups for a total of 5 1/2 cups flour. The cookies end up being thick and cake-like and we love them this way, but if you want a thinner, chewier cookie, don’t add quite as much flour. Either way, the dough will be stickier than most regular chocolate chip cookie recipes.)

Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake at 350 for about 12 minutes, or until the tops start turning a light golden brown.