Reviewed: Nov. 3, 2011

needed to be cooked longer and grated more thinly so it was my bad but other then that it was yummy

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2 users found this review helpful

Reviewer:

kams_912

Reviewed: Jul. 25, 2011

I did not have the sugar, so I use granulated Splenda.

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2 users found this review helpful

Reviewer:

UKfan

Cooking Level: Expert

Home Town: Revere, Massachusetts, USA

Living In: Sadieville, Kentucky, USA

Reviewed: Jul. 25, 2011

Excellent! Much better than another recipe that I have. Added a brown sugar frosting.

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4 users found this review helpful

Reviewer:

beetlebuglady

Cooking Level: Expert

Reviewed: Jul. 22, 2011

I thought these were fabulous. I used allspice instead of cloves and cut the amount in half. I also used crushed peanuts instead of walnuts and left out the raisins. It reminds me of windmill cookies I had when I was younger.

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2 users found this review helpful

Reviewer:

j. cook

Cooking Level: Intermediate

Reviewed: Aug. 3, 2010

I used peanuts instead of walnuts and they were amazing! The peanuts really made the cookie, adding a nice texture and a little saltiness that complements the spices and sweetness. I also used butter instead of shortening. My boys (2 and 5) love zucchini in cookie form.

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3 users found this review helpful

Reviewer:

Zafo's Mom

Cooking Level: Intermediate

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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3 users found this review helpful

Reviewer:

allemo

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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3 users found this review helpful

Reviewer:

Canadiana Chica

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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3 users found this review helpful

Reviewer:

steff@newjoy.com

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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5 users found this review helpful

Reviewer:

veggiedogs

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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14 users found this review helpful