Reviewed: Feb. 21, 2012

These are delicious. Very interesting combination of flavors. I left out nuts as it was a party with kids and someone had allergies. Thought the already interesting combination of flavors would have been even better with the nuts. Mine came out a little flatter than I was expecting, but really quite tasty and a lovely light cake-like texture. Loved the lemon icing, though I added a bit of extra lemon.

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

Reviewer:

charlettat

Reviewed: Oct. 6, 2011

These were amazingly delicious, even before I got the icing on them. Yay for a new way to use zucchini :)

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

Reviewer:

emilywednesday

Reviewed: Sep. 14, 2011

I love these cookies. I wish I knew how healthy these are. Also I replaced 1/4th of the flour with whole wheat flour. But I definately love the original recipe too :)

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

Reviewer:

linda

Reviewed: Sep. 2, 2011

Not bad, I too thought it was too moist so I added a little extra flour and some oatmeal. First time trying Zucchini Cookies and I was pleasantly surprised.

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

Reviewer:

Bethysmama

Reviewed: Aug. 30, 2011

not too crazy about these cookies. Something was off in the taste, almost too much flour taste? If I try them again I'll add more spice and lemon.

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

Reviewer:

CookieDiva

Cooking Level: Intermediate

Living In: Delta, British Columbia, Canada

Reviewed: Aug. 7, 2011

These are awesome!! I have made these several times. One important thing to note is to put the icing on AFTER they are cooled. I got into a hurry once and put the icing on when the cookies was still hot and it made the cookies sticky.

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

Reviewer:

TARA JOHNSON

Reviewed: Jul. 24, 2011

Very light delicate cookie.I omitted th raisins and nuts were not big on either of those items, would of added cranberries if i would of had some. I did add 2 teaspoons of fresh from the garden lemon verbenea, i cut it up very fine, it gave these cookies even more lemony flavor.

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

Reviewer:

kymurphy

Reviewed: Jul. 19, 2011

These cookies tasted like bite size zucchini breads! I think the raisins add alot to the taste and texture of these cookies. To make them slightly healthier, I omitted the glaze topping and sugar in the batter. I and replaced the sugar with about 3/4 cup honey. Honey is sweeter than sugar so you can use less and still get sweetness. I also used oat flour instead of all-purpose- it adds a homemade quality. These were so flavorful!

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

Reviewer:

StunnaShades

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

Living In: Washington, D.C., USA

Reviewed: Jun. 26, 2011

Light and sweet... not your typical flavor of cookie, but all of us enjoyed and everyone wanted more. I followed the recipe as is, with the exception of dried cranberries instead of raisins and adding zest to the glaze as well. A great use of the extra zucchini at this time of year!

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

Reviewer:

JWRAMR

Cooking Level: Intermediate

Reviewed: Feb. 17, 2011

Thank you sooooo much for this recipie! I had some cookies like this at a bakery a long time ago and then they quit making them and i've been craving them ever since! Just what i wanted!

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