Zucchini Cookies

"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, flavorfu..." See morel, 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!"

"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..." See more the great recipe!!!"

"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 a..." See moreny. 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."