Zucchini Cookies

Yikes! I made these Cookies Today and the Batter and the Cookies are very Tasty, but they are very thin and wafer like. I even tried making my Tablespoons full a bit smaller and rounder. I will have to try this again and after I grate the Zucchini I will have to let it air dry first. It isn't suffering from a moisture problem right now. I would also recommend another Cup of Flour too.

Okay....I'm ready to get started on these. Do I peel the zucchini or not? I know when I make zucchini bread, I just grate with peel and all. But in your photo I can't see any green.

The cake texture and really unique ingredients make this cookie one of my all time favorites. :)

These cookies came out so moist and tasted great. I used semi-sweet chocolate chips and peanut butter chips instead of the raisins and the flaked coconut. I'll try the coconut flakes next time.

cookies are tasty but i'm still looking for that "wow" zucchini cookie recipe. Grandkids think they're good and they don't even know that there is coconut in it. I left the raisins out and added more chocolate chips.

The cookies were great, I wish I had coconut because I am sure it would add a nice flavor. I used organic ww pastry flour. I would make these cookies again. They sure did take a long time to bake--but it was worth it.

Our favorite way to cope with overly-productive zucchini plants. I've made these cookies for years -without the coconut & raisins - we love them that way. Actually our favorite choco-chip cookie. BUT BEWARE: I learned the hard way that different summer squash = different results. I use a light green summer squash that we grow ('Magda') which has a very high moisture content. I always need to add an extra cup of flour - sometimes more than that.

I will make these again in a heartbeat! I didn't have any coconut available so I left that out. Maybe next time I'll try it with the coconut.

Fantastic! I used 1 cup of whole wheat flour and replaced the raisins with more chocolate chips! A hit with friends! I'm making them again right now!

Reduced butter by half, left out the raisins and added 1 cup of crushed pineapple. Very creative use of really big zucchini. Will definitely make these again.

these cookies are not bad at all...I COULD taste the zuchinni in the first bite of each cookie (I only had 4 as they came out of the oven). I'll probably reduce the zuchinni to 1 1/2 cups next time just to see. My 8 year old loved them 'til she got to the raisins--so we'll be leaving those out next time too. The 4 year old wouldn't try it at all--what a chicken :-)...Over all--I think this will be a favorite with a few minor changes! I did use SmartBalance 50/50 sticks for this recipe and parchment paper instead of butter on my cookie sheet and they turned out beautifully. Light brown and crisp on the bottom and tender and chewy in the middle. They took 11 min at 350 WITH the convection fan blowing; 15 without the fan.

These cookies are awesome. I look forward every summer to making these cookies with fresh zucchinis from my garden. i usually freeze at least 3 dozen of them and enjoy them into the fall