6 Reviews of Double Chocolate Zucchini Cookies

From: StacyW

On Jul 12, 2009

Excellent cookies! Can't taste the zucchini at all in these, however, I should have shredded it a bit finer, as I you can see some flecks, and my picky eater probably won't eat these because of that. If you kid likes coconut, you could pass it off for that, though. I will be making these again, I'll just be sure to make the zucchini invisible too!

From: **Tinkerbell**

On Jun 26, 2009

These cookies are excellent! I created a similar recipe for a Zaar contest last year that uses pumpkin & carrots. My intention was to create a soft "muffin top" cookie & we enjoy them a lot so I knew exactly what to expect from this recipe. I was not disappointed. We really loved the chocolate flavor. The amount of cocoa (I use dutch processed) was just perfect. These are perfectly sweetened & the zucchini lends moisture but without tasting like you're eating veggies. My whole family loved this recipe. I used a 1 inch cookie scoop & it made 30 two-inch cookies. I omitted the walnuts due to DD's allergy but other than that, made as directed. I wasn't totally clear on the butter. It's not creamed with the sugar so I cut it into small slices & the majority of it softened up while stirring. The final product is just delicious. Thank you so much for sharing, Johnsdeere! We'll be making these again. Probably soon. Made & enjoyed for New Kids on the Block tag game.

From: Goodlookin' Cookin'

On Jul 23, 2009

I am IN LOVE with these cookies! More of a chewy, bite-sized brownie than a cookie, they're moist, chocolatey and just plain scrumptious! I left out the nuts and used mini chips instead of regular chips, which I think worked perfectly in these cookies — more chips per bite! I also used one tablespoon of Special Dark cocoa and one tablespoon of Scharffen-Berger cocoa to give it a more diverse chocolate flavor. Mine baked up in 10 minutes flat and I refrigerated the dough between batches to keep it cold. There's no doubt I'll be making these again and again! What a delightful treat!

From: Coffee'n'chocolate

On Aug 6, 2009

This is a very nice recipe! I used about 34 cup turbinado sugar, and subbed half the flour with whole-wheat. I didn't have walnuts on hand, so I used a mixture of pumpkin and sunflower seeds instead. After baking for 15 minutes, I got a batch of soft (but crispy on the bottom), moist, chocolatey and aromatic cookies. I could see the zucchini, but couldn't taste it. I'm definitely planning to make more of these, and play with the recipe to include other kinds of nuts or grated veggies, and less butter. Thank you!

From: TaterBug! :)

On Aug 12, 2009

Awesome!

From: truckerboo

On Sep 24, 2009

These are very good. My four year old daughter loves them. I got 30 cookies and "some cookies that aren't ready yet; consumed by the 4 year old" lol. My first batch was a tad brown on the bottom at 10 minutes so I am cooking the second for only 9. These are so good I'm rating them while the second pan cooks. Thanks for posting. I hope to get some more zucchini from the garden before the season ends.