ZUCCHINI CHOCOLATE CRINKLES

1/2 cup butter
4 ounces unsweetened chocolate
2 cups sugar
1 cup grated zucchini
4 large eggs
1 teaspoon pure vanilla extract
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chocolate chips
2 cups chopped pecans

In the top of a double boiler over simmering water, melt the butter and chocolate, stirring constantly. Transfer the mixture to a mixing bowl and stir in the sugar, zucchini, eggs, and vanilla. Mix well to blend.

Sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture until well blended. Add the chocolate chips and mix well. Chill the batter until firm, at least 4 hours, up to overnight. Do not try to rush or skip this step; it is essential.

TO BAKE:
Preheat the oven to 375 degrees F. Grease two baking sheets.

Form the batter into walnut-sized balls and roll each cookie into the chopped nuts. Place 2 inches apart on the baking sheet.

Bake for 15 minutes, until the tops of the cookies look dry. Transfer the cookies to wire racks to cool completely.

Yield: about 4 dozen cookies
Source: The Classic Zucchini Cookbook by Nancy C. Ralston, Marynor Jordan and Andrea Chesman