I always have a lot of zucchini come August so I was looking for a new recipe to use it up. I tried this recipe and liked it. It makes a soft cookie with a crisp edge. It's not my favorite recipe but it is good and a good way to use up that zucchini. Update: I made this recipe a second time. I was a half cup short on flour so I substituted a half cup of oatmeal. It made for a firmer chewier cookie. I like the modification and this cookie is quickly becoming a fall favorite.
Love these.. we don’t care for raisins so I did substitute
I loved these! a great use for zucchini.
I did press the grated zucchini to get as much liquid out as possible, as I noticed another reviewer mention that the cookies were flat . It seemed to help abit
I made just a couple of changes to this. I used Splenda instead of white sugar and discovered I didn't have either choc chips or raisins.
I substituted white choc for the milk choc and used craisins instead. It worked out well. Family is gobbling them up. Thank goodness my zucchini plants (2) are producing so much.
I omitted the raisins and coconut. I doubled the chocolate chips and cinnamon. I also squeezed out most of the moisture from the shredded zucchini to make sure they didn't get too watery and flat. Boyfriend and kid-approved.
I don't like nuts in cookies and I changed the raisins to dried berries and dried Michigan cherries! My family likes dark chocolate chips and begged me to make sure I remember this recipe! They loved them ranging in age from 25 to 90!
Made for the guys they love them and asked for more. Told me to make lots of them
These were way too flat - not really a cookie. The flavor was good but the texture was disappointing.
These cookies are so soft, they are like muffin tops! Delicious!
The flavor of the cookies is wonderful but they were flat as a pancake. I tried chilling the dough, cooking them a shorter time, and not greasing the pans. Still flat. Did they need more flour?
