Reviewed: Jul. 27, 2008

These came out very soft and moist, great texture and very chocolatey. I am a choco-holic, so I added 1 cup of Semi Sweet Chocolate Mini Morsels and that added a nice fudgieness. The cookies I got were huge and went over really well. This recipe is a keeper.

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Reviewer:

Tara Potter

Reviewed: Jul. 7, 2008

Tasted great and very moist. So gooey and cake like that I might try making these as brownies next time. I added in coconut, chocolate chips, and chopped almonds. Yummy!

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2 users found this review helpful

Reviewer:

MOUSE8981

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Eureka, California, USA

Reviewed: Aug. 17, 2007

This is a yummy cake like cookie! I used butter substitute for the shortening, added about 1/4 cup more zucchini, and some chocolate chips. They are a little doughy right out of the oven and so good!

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6 users found this review helpful

Reviewer:

Jessica

Cooking Level: Intermediate

Living In: Orem, Utah, USA

Reviewed: Aug. 3, 2007

I like these cookies...anything to use up my zucs...I did add 1\4 cup more zucchini and 1 cup chocolate chips and loved them

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13 users found this review helpful

Reviewer:

recipe lover

Reviewed: Oct. 7, 2006

I used 2 cup zuchinni, 1/2 cup butter, and 2 1/8 cup flour like a previous reader suggested and they were AMAZING! HOWEVER!, I highly recommend using the fine grate on your grater, I used the regular size and it didnt look appetizing. I told my daughter it was apple shreds or else she wouldnt have tried it and she love it. I have left over frozen shredded zucchinni that i wil put in my chopper to make small for the next batch. These will be a regular cookie for us. Thank you!

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117 users found this review helpful

Reviewer:

NORTHSTAR30

Cooking Level: Expert

Reviewed: Aug. 30, 2006

These were very good and moist. I had to tell my kids that the zuccini was coconut in order for them to eat them though--lol. They were hard for my husband to take in his lunch since they fell apart so easily. More of a dessert for home, but I will probably make them again.

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Reviewer:

Bonnie M.

Reviewed: Aug. 9, 2006

I used a little more zucchini and about 1/8th of a cup of flour less than the recipe called for. I also used a stick of real butter instead of shortening. Mine turned out moist, cake-like and delicious with a nice buttery after taste. Great recipe!

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1 user found this review helpful

Reviewer:

MYKIDSMOM5

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Morgan, Utah, USA

Reviewed: Sep. 15, 2005

I tried this lastnight with fresh garden zucchini. Very Moist i had to cook them longer but i love them and so do my co-workers. The other reviews scared me but if you like zucchini bread and chocolate too you will love these moist cookies. thank you

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15 users found this review helpful

Reviewer:

Julie Anne Dearth

Cooking Level: Expert

Reviewed: Aug. 23, 2005

recipe didn't work well as written and was very bland.

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Reviewer:

patti in ny

Reviewed: Sep. 13, 2004

These cookies didn't have much flavor. I think they could use more sugar. Also, I had to add a little more shortening (about 1-2 tsp.) because they were too dry to hold a shape. I think I'll stick to my favorite zucchini cake and bread recipes.

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