*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I know... that was my first thought, too: "Zucchini Cookies? You have got to be kidding me!" However, a cookie is a cookie so I gave these a go. Hello delicious! They were light, soft, chewy, flavorful, and gone! I left out the raisins (I'd rather be poked in the left eye with a shart stick than have to eat a raisin). These were awesome. Give them a try! Really!
Sooooo good. Stayed with recipe, only some substitutions: used butter instead of margarine and threw in some flax meal and used half whole wheat and half white flour. No cloves since I didn't have any. Guests ate them up. The lactating guest had four, and my children (2 and 4) loved them, raisins and all. For some reason, I didn't trust they were done at 10 minutes (convection oven). I left them in for 2 more, and some burned. Refridgerated overnight, the dough looked all lumpy with sharp points, but when baked, puffed up to these completely round dome-shaped muffin top-like cookies, no matter how sloppily I dropped the dough shapes. More of a cake texture than a drier cookie texture. Zucchini didn't show up at all in the finished cookie, but I used a food processor for the whole thing and dumped all ingredients in rather than sifting them in. What a time saver! Thanks for the great recipe.
Very very good- Be careful not to overbake- Take them out when they still look slightly "doughey" in the center. They also freeze very well. No one will know these have zucchini in them! Thanks for the great recipe!!!
These were great! I brought them into work and they were gone in one day. Great spicy note from the cloves. I used dried cranberries instead of raisins and made sure not to overbake as others suggested. This cookie was more moist than any I have ever baked!
The cookies were tasty but it tasted just like zucchini bread but without the best part of the bread the middle! I make at least 1 loaf of zucchini bread a month and these cookies just tasted like the outside of the loaf. I'll pass on making this one again.