Reviewed: Aug. 6, 2003

These are incredible, they were so moist and just perfect! I used shredded zuchinni and added chocolate chips as well, and they turned out great! I have a new favorite cookie--Thanks so much for sharing.....

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59 users found this review helpful

Reviewer:

MSHELL96

Reviewed: Aug. 11, 2003

Would definately make again. The cookies are moist and are like devils food cake cookies.

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Reviewer:

N1KK1

Reviewed: Aug. 12, 2003

Oh my gosh!!! These are perfect! Thank you, Mary Ann!!!

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1 user found this review helpful

Reviewer:

Maggie

Reviewed: Aug. 25, 2003

These cookies are so good! Soft, cake-like, delicate flavor. I used butter instead of shortening, and grated a yellow summer squash that had grown too big. It was a gamble, but it worked out well. If you use a soft summer squash other than zucchini, be sure to grate only the solid part of the squash, not the skin or seed pulp area. I will definitely make this recipe again, and add it to my collection of "What to Make With Zucchini" recipes!

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23 users found this review helpful

Reviewer:

GracieBonica

Reviewed: Jul. 21, 2004

These are yummy - so moist. Great way to use up all the extra zucchini. I used margarine. I added chocolate chips. I think next time I will include some pecans. Very good - they won't last long at our house!

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Reviewer:

BBOOP2

Reviewed: Jul. 22, 2004

A 5-star recipe! Cookies and chocolate are my greatest weaknesses, so this recipe has it all. I've been trying several new zucchini recipes lately to use up the seemingly never-ending supply coming out of my garden this year. These cookies are so moist and delicious. Mine puffed up nicely while baking and have a cake-like texture. The only thing I added was some chopped pecans. GREAT!

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10 users found this review helpful

Reviewer:

BEV

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: London, Ohio, USA

Reviewed: Aug. 4, 2004

These were absolutely delicious! I didn't have any unsweetened cocoa, so I use a package of Irish Hot Cocoa mix. I also added chocolate chips. These were better than any chocolate chip cookie i've ever had. I did have to cook them for about 15 minutes, but that may be because I made them a little bigger (used a pampered chef medium scoop)

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Reviewer:

KEDOWNS11

Reviewed: Aug. 10, 2004

Excellent way to use extra zucchini from the garden. No one would ever know these cookies contain zucchini. I added white chips and walnuts to the dough. They turned out moist and delicious. I'll be making them again soon. They would also be good with peanut butter chips.

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1 user found this review helpful

Reviewer:

MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

Reviewed: Aug. 18, 2004

The basic recipe is okay. I should have read the reviews prior to trying the recipe. Some white or dark chocolate chips would be a positive addition, pecans also. The next time I try these, I will add 1/2 teaspoon of cinnamon.

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Reviewer:

HOPHEAD

Cooking Level: Expert

Home Town: Eldon, Iowa, USA

Living In: Anchorage, Alaska, USA

Reviewed: Aug. 18, 2004

Wonderful, however,they tended to be a little dry and I felt that more butter/shortning could have improved the flavour. The second time I made these cookies I increased the butter to 3/4 cup and added an extra egg and they were much better. A great cookie, they freeze well and good for lunches.

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