The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 30, 2009
We just love these. I used sweet creamery butter instead of shortening, substituted both sugars with splenda using a little more than called for as we like our cookies sweet, tweaked up the spices and added vanilla and 1/4 cup white chocolate chips and the flavor was phenominal.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 16, 2009
Sorry. Even with a few of the suggested tweaks, it was bland, it was dry, it just wasn't "cookie" enough for my taste. If you like the cake-like cookies, you'd like this, but not if you like creamy melt-in-your-mouth kind of cookies. ... Definitely not a recipe I'd try again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 4, 2009
Truly Yummy! And can be made more healthy by using whole wheat flour. I am making them up and freezing batches for future munching (if I can keep my hubby out of them long enough!)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 28, 2009
Used mashed bananas instead of shortening, and then I added some ground flaxseed chocolate chips.... The cookies were a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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Reviewed: Jul. 25, 2009
A friend had given me some zucchini a week or so ago. I grated and premeasured what I didn't use and froze in zip lock bags of 1 cup each. I used a bag of frozen zucchini for this recipe. It turned out AWESOME! Everything was according to the recipe. I used all the liquid that came out of the frozen zucchini. However, I did skip the raisins because I don't care for them in cookies. Thank you Maureen Pruitt for such an AWESOME recipe!
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Home Town: Woodbury, New Jersey, USA
Living In: Cape May Court House, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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Reviewed: Jul. 17, 2009
These were great! We have an abundance of zucchini in our garden and this was a great way to use it up. The cookies came out cakey & moist. We all loved them. The only thing I would add is a 1/2 a cup of oats. Yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 16, 2009
A keeper for the recipe box! I made these with butter and substituted walnuts for the raisins (love nuts in my baked goods). They were EXCELLENT! Nice and moist with great flavor and texture. I was a little leery of the cloves so I used a scant 1/2 tsp but ended up loving the depth of flavor it added. Also, I usually don't care much for cake-style cookies but these were a definite winner that I'll make many times in the future (have to use up all that zucchini from the garden, oh darn!!!). Quick note about baking time - pull them out just as they barely start to get some color. They stay very moist that way. LOVE THEM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 20, 2009
These are addictive! I left out nuts and rasins, subbed 1/2 the shortening for butter, and used ww flour..oh, and I added vanilla. My 1 yr old signed "more" for the first time ater a test bite of this cookie. I loved them , too! Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 12, 2009
My husband and I loved them! I left out walnuts and cloves because I didn't have them and they were fantastic. Thanks for a great treat!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 4, 2008
This recipe is GREAT! I used butter instead of shortening - same quantity - and used garam masala (an indian spice mixture) instead of the cloves and nutmeg. The dough is definitely dry and crumbly, but I think this is because the zucchini gets so wet - other zucchini recipes I've made do not account for this and are too sticky and soft. This is a great recipe and (considering I've got a zucchini in the kitchen that's about the size of my thigh!) I will make it again - and again - and again!
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Cooking Level: Intermediate

Home Town: Oberlin, Ohio, USA
Living In: Medford, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 26, 2008
I could taste the clove too much, followed other's advise and added some icing, helped alot! Loved the use of zucchini in the spice cookie. I used 1/2 oatmeal instead of the flour,,, not sure if that was my problem, but they were very very soft, could not be picked up in one piece till they set out for 24 hours uncovered.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 17, 2008
This recipe is a nice way to help use up the garden's bounty! I think the cookies benefit from the addition of cream cheese icing, which I did add and everyone loved.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 19, 2007
I made these to-day and doubled the recipe because I had frozen my grated zuccini in 2 cup packages *g*. The cookies were quite good. I found them to be rather lacking in sugar, but that is probably me and my idea of cookies. Next time I will add extra sugar. I added a cup of chopped dates because I had them here...... I will make these again, but add extra sugar and probably step up the spices by 1/4 more.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 21, 2007
Very good soft cake-like cookie. Substituted 1/2 white for brown sugar, left out ground cloves and added extra cinnamon. Nuts were very good in this. Even my kids liked them, and my co-workers couldn't believe they were made with zucchini.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 16, 2007
Just the taste I was looking for. I did not have shortening so I used 1/4 c veg oil and 1/4 c applesauce. I think the cloves is the key. Another recipe I used did not have it and I thought it was missing something.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 18, 2007
Excellent recipe. I omitted the raisins (nobody here really cares for them) and followed another reviewers suggestion and added a cream cheese frosting. My family loved them.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 1, 2006
Really good flavor but the dough was a bit dry. Maybe my zucchini wasn't as "wet" as some. I don't know. Not sure how to fix that. Maybe cut the flour a little. They tasted like they needed something so I put a light layer of cream cheese frosting on them. That did it! My neighbor who hates zucchini loves them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 16, 2005
Everyone loved these cookies!! I could not make enough! I omitted the raisins and the nuts and added chocolate chips, (we love chocolate): Delicious! My family still talks about these cookies 3 months later.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 16, 2005
Tastes like a zucchini bread cookie. I added chocolate chips (and no raisins) and I think they would be pretty blah without them. But overall a good different way to use zucchini. I will probably make these again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 30, 2004
This is a nice soft cookie. The zucchini and raisins keep it moist.
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