Reviewed: Sep. 30, 2009

These are delicious! I used whole wheat flour and they turned out awesome.

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SLB1633

Cooking Level: Expert

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Reviewed: Sep. 15, 2009

What a suprise! My boyfriend who is not a sweets person LOVED these! And if you sub altern sugar, they are low-calorie!

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Marci

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

The indicated 8-10 minutes baking time is sorely inadequate. 13-14 minutes is the correct time. Also, 2 C sugar make them way too sweet.

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MIHAELA

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Reviewed: Sep. 11, 2009

Our favorite cookie now with the following suggestions from other reviewers! Shred the zucchini with shredder blade of food processor and then sprinkle kosher salt on shredded zucchini in strainer. After 30 minutes transfer the zucchini to cheesecloth and squeeze out the excess juices. I use 1 1/2 c white flour and 1/2 c whole wheat flour. Omit cinnamon, cloves, and raisins. Add 1 tsp vanilla and 1/2 bag of white chocolate chips. CHILL in fridge at least 1 hour. Bake 14 minutes (to just past golden) on parchment paper and then squish down each cookie with a spatula. Remove immediately to wire racks. Makes 30 cookies.

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debbeeT

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Reviewed: Sep. 2, 2009

made same as recipe said. excellent

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hound

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Reviewed: Aug. 29, 2009

These were okay. I made them exactly as the recipe states except left out the cloves because I didn't have any. They just weren't anything spectacular to me. Not as good as zucchini bread so I think I'll just use my zucchini for that.

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hlm286

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Reviewed: Aug. 21, 2009

I love soft cookies, so this was a winner. Husband liked them, and he doesn't normally eat zucchini. Omitted raisins and used a little less cinnamon and added chocolate chips. Easy, delicious!

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Tara V.

Cooking Level: Intermediate

Living In: Fleetwood, Pennsylvania, USA

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Reviewed: Aug. 14, 2009

Great cookies...so easy to make. I omitted the raisins just because I didn't have any. I also did as another poster recommended and smashed the cookies down with a spatula as soon as they came out of the oven. I liked that it gave them a more 'cookie' texture and less like a cake or loaf of zucchini bread.

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Angie626

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Reviewed: Aug. 13, 2009

These are the best cookies. The only substitute I made was I used butter instead of margarine and used chocolate chips in place of the raisins. My family couldn't get enough of them and I even doubled the recipe. The were gone in less than two days!

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Kim G.

Cooking Level: Intermediate

Living In: Templeton, Pennsylvania, USA

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Reviewed: Aug. 9, 2009

Tasted good, but more like a cake or muffin top as others said. I purposely overcooked a batch until they were JUST past golden in color then I squished them down with the spatula as soon as I took them out, and the texture was MUCH more like a cookie. Those ones tasted better than the others. My husband liked them that way better too. Next time I'll try leaving out cloves and adding vanilla as someone else suggested, so I can add the chocolate chips! Thanks for sharing!

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misty

Cooking Level: Intermediate

Home Town: Marysville, Washington, USA

Living In: Moses Lake, Washington, USA

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Reviewed: Aug. 8, 2009

These are very good when you have so much zucchini and don't want to see another zucchini bread. For me, I think I'll use brown sugar next time to give them a darker appearance. If you like a sweeter cookie you'll want to add a little more sugar or chips. Great recipe!

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Amy

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

These are very good!! I did not add the raisins (my son is not a fan), but I did put some white chocolate chips on top of each cookie. Also, instead of 2 cups all purpose flour, I put 1 1/2 cups all-purpose flour and 1/2 cup whole wheat flour. They are excellent and my kids are eating them up!

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Denise

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Reviewed: Jul. 30, 2009

My family loved this recipe. They all said it tasted like a recipe we have for pumpkin chocolate chip cookies. I would suggest peeling the zucchini before you grade it. I didn't and it gave the cookies a greenish color. All in all it was a great recipe.

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Abigail Shaeffer

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Reviewed: Jul. 27, 2009

yum! these are good. I didn't add raisins as I didn't have any. I'll be adding a cream cheese frosting to them

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newivi

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Reviewed: Jul. 13, 2009

These cookies tasted great (and the batter even better), but they were the consistency of a bread, not a cookie. Perhaps the recipe should call for baking powder and not soda.

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lanettejoy

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Reviewed: Jul. 6, 2009

this is a very good cookie for being made with zucchini. I made it exactly as the recipe states, except I probably only left the dough in the fridge for 1/2 hour before baking them. They didn't spread too much at all they rose up nicely.

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kitty

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Reviewed: Jun. 27, 2009

GREAT COOKIE! No hint of zucchini, Just really moist, even after overcooking.. I blended my golden raisins and grated zucchini into the egg, butter and sugar for a smoother cookie. Hit with the kiddos and adults alike

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ADRIENNE27

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Jun. 12, 2009

These cookies are fabulous! I changed the recipe just a little. I used the whole wheat flour like another suggestion. I also put in some black walnuts. My BF is wild about those walnuts and harvests and cracks them himself. They did not overwhelm this cookie and really complimented the flavor. Next I will try some choco chips or some craisins. GREAT!

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frauline_annie

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Reviewed: May 28, 2009

tasted good but i must have done something wrong as they all melted and turned out lookin like one giant pancake

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kelly

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

mmmmmmmmmmm good! I absolutely love zucchini bread and this tastes just like it. Although I wouldn't really think of them as a cookie, more like a little muffin top. I am definately going to make these again.

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