Mom’s Chocolate Zucchini Cookies

These are very good. I used a small scoop to place on the pan instead of rolling the dough into balls.

Made as directed. More like cake than cookie, but good flavor. Kind of sticky, so perhaps they needed to cook a bit longer. Not likely to make these again.

I added nuts omitted the chocolate chips, and followed the recipe. They are .

LOVE this recipe for me and the kids! Yummy, moist and store well. This is a great way to use all that zucchini from the garden.

After checking reviews, I also left out cloves (tho I may try them again with cloves for curiosity sake). I cut sugar to 1 1/2 cups & added cinnamon with rounded tablespoons. I used white chocolate chips for contrast, & added chopped walnuts just cause. I think any zucchini cookie is going to be more cake-like, as mine were, even tho I wrung the shredded zucchini. Still very tasty! Got lots of compliments!

Really good flavor and texture. Look just like the photo. I made a second batch vegan, substituting 3/4 cup olive oil and flax seed “eggs” and added 1 tsp. Baking powder to this Recipe and they also are the best vegan cookies I’ve managed to make.

I liked these cakey-treats! I used 2 medium zucchini so I omitted 1 egg, and only used 1 1/2 cups sugar, 1 tsp cinnamon and no cloves. So not overly spiced, just chocolate goodness. The dough was gooey so I just spooned them onto the cookie sheet but they baked nicely. All my kids loved them.

I halved the recipe, swapped in nutmeg for the cloves (I was out), and subbed an extra quarter cup of cocoa for some of the flour. They were delicious, and my chef husband even took some to work to share!

These are excellent and exactly what I was looking for to use up some zucchini! I read several other reviews which stated there was too much “spice” from the cloves and cinnamon, and since I was looking for a chocolate chip or a chocolate-chocolate chip cookie, I decided to leave out the cloves and only used 1/2 the cinnamon (we really like cinnamon, so I thought that would be a nice background touch). I also increased the amount of chocolate chips by about a 1/2 cup to make them more of a chocolate chip cookie. And like another review said, I was worried they weren’t done after 10 or 11 minutes, but once they sit for a few minutes, they are absolutely perfect! I will definitely try the original recipe with cloves soon. Thanks so much for sharing!

These were delicious. I didn’t change anything. Perhaps it is more cakey than brownie because of the two eggs instead of just one, or because of not squeezing the water out of the zucchini first. I’m not sure putting zucchini in these can make them nutritious, though. That must be overweighed by the sugar and chocolate.

delicious and easy to make

You cant taste the zucchini and its good for a chocolate fix. I had to add a half cup more flour and dropped the cookies instead of rolling them as it was so sticky.

These were ok, a little bland, it used up my last bit of zucchini.

These were good, but they don’t keep that well. They are cakey cookies – don’t expect a chewy/crisp cookie.

I made these for recipe group and would definitely make again.. Mine look a little stringy due to the zucchini being in longer pieces than I realized but it wasn’t apparent until it was in the dough and only affected the look. I also don’t care for cloves so replaced with nutmeg but then accidentally halved the cinnamon and ended up a little bland. I used butter and white whole wheat flour, as I always do, and replaced the egg with a flax/water sub due to allergies. All in all it sounds like a lot of changes but not really and I ate three right out of the oven so I think with the correct spice measure these would certainly be deserving of 4 stars even though I personally prefer a less cakey cookie.

Recipe Group selection 7/30/11. I made half a batch with some changes. I replaced the margarine with butter, cut the sugar back to 2/3 cup for half a batch and would cut it back to 1/2 cup if I make these again. I omitted the cloves because we just don’t care for them. I increased the cocoa powder by 1 tbs and probably used about 3/4 cup of chocolate chips. I love the way the cinnamon flavor plays off the chocolate and generally found them to be moist, but more cakelike than I prefer. The dough was too soft to roll into balls even after chilling for over an hour, so I just used my cookie scoop and that worked just fine. You would never know there is any zucchini in these cookies. Thanks, Bounce for a new recipe.

These were to die for! I didn’t even notice the zucchini. I love the spices. Others might not enjoy the strong clove flavor, but I did!

Notes because allrecipes changed some things: 2. You don’t have to go in any silly order–just mix the dry ingredients, then the wet. Then combine the two and add chocolate chips. 3. The edges, unless you didn’t use enough cocoa powder, will NOT be golden.

Made this recipe for the *RECIPE GROUP* I thought these were quite good! Made a few changes… I didn’t use all of the cloves and cinnamon, added more cocoa powder and forgot to add the chocolate chips. Very good, just not too much flavor. (maybe that’s because of my changes, idk, but I didn’t want a spice cookie)

I thought these were a nice little cake-like cookie but I wanted more of a “chocolate” cookie than a spice cookie. I thought the spices overpowered the chocolate flavor. I think the chocolate chips saved it chocolate wise. I wrung the moisture out of the zucchini to reduce the moisture content before adding it to the batter. Also, the batter is made with cocoa so don’t plan on waiting until the edges turn “golden”.

2 cups of zucchini divided by 60 cookies does not a health food make (roughly 1.5 tsp per cookie). It’s a decent cookie, though a bit cakey and the cloves were overwhelming. That is to be expected since cloves are usually used in 1/4 and 1/8 tsp quantities. I subbed in 2 cups of whole wheat flour and left out the c-chips.