Zucchini Cookies

½ cup (1 stick) butter, softened
1 cup granulated sugar
1 egg, beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup grated zucchini
1 cup golden raisins
1 cup chopped pecans
1 cup semisweet chocolate chips

1. Preheat oven to 350F. Grease 2 nonstick baking sheets.
2. Combine flour, baking soda, cinnamon and salt in a medium bowl. Combine butter and sugar in a large bowl; beat with a mixer at medium-high speed until light and fluffy. Add egg; beat well. Gradually add flour mixture; beat until smooth. The dough will be stiff. Stir in remaining ingredients. Drop by heaping teaspoonfuls 2 inches apart onto baking sheets.
3. Bake 13 to 15 minutes, until light brown. Do not overbake. Place baking sheets on wire racks to cool 2 minutes. Remove cookies and cool completely on wire racks. Makes about 4 dozen cookies.

Because the moisture content of zucchini varies, this is a recipe that you may need to tinker with--add more wet ingredients if the batter is too dry; add more dry ingredients if it's too wet.

Nutritional facts per cookie: 100 calories, 5g fat, 1g protein, 13g carbohydrates, 1g fiber, 65mg sodium.