Reviewed: Oct. 23, 2010

These taste like soft cake! My family said they reminded them of carrot cake, but with zucchini. I agree :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Sep. 23, 2010

Great recipe! More like mini zucchini bread bites than cookies. Delicious and creative! Would definitely recommend! The bottoms were getting dark after 11 minutes so I recommend setting the buzzer for 11 or sooner. Make sure baking sheet is FULLY cooled before placing dough on them. Yummy!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ajknuds

Reviewed: Aug. 31, 2010

These are SO good! I was searching for a recipe to use some of the massive amounts of zucchini we have! And was looking for something other than bread. I admit I was skeptical when I saw zucchini cookies. But these are delicious! I left out the cloves b/c I didn't have any, and did split 1/2 white and 1/2 brown sugar, had no raisins, and used pecans instead of walnuts. I'll definitely be making these again. The icing is a must too!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SCITTI45

Cooking Level: Beginning

Reviewed: Aug. 10, 2010

These cookies were fabulous! They came out so soft and that is hard to do in my oven. It always burns the bottom of things. I added some rolled oats to mine, and a hint of nutmeg and they are to die for!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Mary A.

Cooking Level: Beginning

Home Town: Allenwood, Pennsylvania, USA

Living In: North Bend, Oregon, USA

Reviewed: Sep. 15, 2008

I was looking for another fun way to use up some of the zucchini that is so abundant and this is THE recipe. I made these to take to a church function and they were raved upon by everyone who tried them. I also sent them to work with my husband, and all 4 dozen were gone long before noon. I have made double batches and come out with nearly 4 dozen cookies using my cookie scoop. For the frosting, I used an 8oz package of cream cheese and a stick of butter adding powdered sugar until it was the right consistency.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Heather

Reviewed: Sep. 5, 2008

My new favorite cookie!! These are the most cakelike, moist cookies I have ever tasted. I doubled the cookies and only single batch of frosting. This worked out as double frosting would have been too much. I did as others suggested and used 1/2 white sugar and 1/2 brown sugar. I started by refrigerating only 30-45 mins, but the cookies were flat on the first sheet. Put it back in the frig between batches, and by the third one they fluffed up perfect. I am going to try substituting bananas or carrots next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BLKCHRY

Cooking Level: Intermediate

Home Town: Albany, Oregon, USA

Living In: Dickinson, North Dakota, USA

Reviewed: Aug. 10, 2008

These were fantastic! I did not wait the 2 hours to refrigerate because I didn't have time and they still turned out perfect. So I wouldn't waste the time. Perfect amount of spice and zucchini. I also added some cinnamon to the frosting which was even tastier. I'll keep this recipe.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Coates

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

Living In: Johnson Creek, Wisconsin, USA

Reviewed: Aug. 10, 2008

I loved these cookies. I have an abundance of zucchini and have been looking for something else to do with it. As suggested by other, I used 1/2C white sugar and 1/2C brown sugar. I didn't add raising, since I had none. I will add them for the next batch. I only chilled the dough for about 1/2 hour, and everything still turned out great! The cream cheese frosting is out of this world. Next time, since my husband is not a big frosting fan, I will 1/2 the recipe and only frost 1/2 the batch. Thanks Michelle!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MariD

Cooking Level: Intermediate

Living In: Farmington, Illinois, USA

Reviewed: Sep. 18, 2007

I substituted 1 cup mashed banana, omitted the cloves and raisins, and I substituted 1/2 of the white sugar for brown sugar. they turned out great. Versatile recipe. I did use butter, and I think after refrigerating them for 2 hours, they were too hard and didn't flatter enough. When I make them again, I won't chill them as long, if I use butter.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Acurlytops

Reviewed: Jul. 18, 2007

Great recipe! Made these and sent them to work with my husband. The crew ate them up in 10 minutes and we had lots of requests for the recipe. I did omit the cloves simply because I think it's too overpowering for this cookie.

Was this review helpful? [ YES ]
5 users found this review helpful