I guess it's strange to rate this 5 stars when I made so many changes- but it was delicious! I used 4 very ripe bananas, about a 1/2 cup more zucchini, a small handful of freshly ground flax, I added applesauce to make it 1/2 veg oil & 1/2 applesauce... I added about a tablespoon of lecithin for extra nutrition and about 2 Tablespoons of dutch cocoa. Oh, and I omitted 1/2 of the white sugar, because I decided to make a quick butter/sugar/crumb topping before baking. I made them into muffins instead, since I have 6, 4 & 2 year olds & figured they'd rather have "their OWN" muffin than just a slice of bread. I was right! They are SO good and there is no sign of them "tasting" healthy. The kids inhaled them, and 2 of my kids are extremely picky eaters. UPDATE 9/10/09: I just made another batch of muffins. This time I used 5 bananas & almost 2 cups zucchini... they came out perfectly at 20 min, sooo moist & delicious!

Reviewed On: Sep. 3, 2009

This is an amazing "sugar cookie" recipe! I'm not proud of it, but I'm a huge cookie dough eater and this one is SO good. It stays soft enough to scoop after refrigeration, making it perfect to cook a quick batch, or eat a spoonful! hehe. And it always gets tons of compliments!

Reviewed On: Jan. 22, 2008

Delicious! My husband told me they were "dangerous" because he couldn't stop eating them! I did use mostly vanilla, and just a little water for the 1 T water, I can't imagine leaving out the great flavor of vanilla. DEFINITELY use foil in the pan, because it gets pretty crusty (eliminate a cleaning step!) Oh- just a random hint- I sampled one that flew out of the pan when I was turning them at the 45 minute mark... it was not good! It was chewy & I was nearly dissapointed! So my advice for the samplers is to wait until the full hour is up, let them cool, and you'll be glad you made this yummy snack!

Reviewed On: Nov. 26, 2007