Back to Zucchini-Nut-Bread Cookie Sandwiches All Reviews for Zucchini-Nut-Bread Cookie Sandwiches - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Zucchini-Nut-Bread Cookie Sandwiches Recipe Summary prep: 25 mins total: 2 hrs Servings: 14

Ingredients Ingredient Checklist 1 cup all-purpose flour 1 1/4 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder Coarse salt 1 1/2 sticks unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 1 large egg 1/2 teaspoon pure vanilla extract 1 cup finely grated zucchini 1 cup old-fashioned rolled oats 1/2 cup chopped toasted walnuts 8 ounces cream cheese, room temperature 1 cup confectioners’ sugar, sifted

Gallery Zucchini-Nut-Bread Cookie Sandwiches

Recipe Summary prep: 25 mins total: 2 hrs Servings: 14

Zucchini-Nut-Bread Cookie Sandwiches

Zucchini-Nut-Bread Cookie Sandwiches

Zucchini-Nut-Bread Cookie Sandwiches

Recipe Summary prep: 25 mins total: 2 hrs Servings: 14

Recipe Summary

prep: 25 mins total: 2 hrs

Servings: 14

prep: 25 mins

total: 2 hrs

prep:

25 mins

total:

2 hrs

Servings: 14

14

Ingredients

Ingredients

  • 1 cup all-purpose flour 1 1/4 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder Coarse salt 1 1/2 sticks unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 1 large egg 1/2 teaspoon pure vanilla extract 1 cup finely grated zucchini 1 cup old-fashioned rolled oats 1/2 cup chopped toasted walnuts 8 ounces cream cheese, room temperature 1 cup confectioners’ sugar, sifted

Directions

Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.

Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.

Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.

Beat together remaining 1/2 stick butter, the cream cheese, and confectioners’ sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat withremaining filling and cookies.

Reviews (21)

 Add Rating & Review     182 Ratings   5 star values:        65    4 star values:        60    3 star values:        33    2 star values:        18    1 star values:        6

Load More Reviews

Reviews (21)

Add Rating & Review     182 Ratings   5 star values:        65    4 star values:        60    3 star values:        33    2 star values:        18    1 star values:        6

Add Rating & Review

182 Ratings 5 star values: 65 4 star values: 60 3 star values: 33 2 star values: 18 1 star values: 6

182 Ratings 5 star values: 65 4 star values: 60 3 star values: 33 2 star values: 18 1 star values: 6

182 Ratings 5 star values: 65 4 star values: 60 3 star values: 33 2 star values: 18 1 star values: 6

  • 5 star values: 65 4 star values: 60 3 star values: 33 2 star values: 18 1 star values: 6

    Martha Stewart Member     Rating: 1 stars       03/09/2016   I do not know what I did wrong here. I followed the recipe to a T, but when I went to remove them from the cooling rack, they crumbled in my hand. They were so crumbly that I couldn't even pack the crumbs to make a ball. I bake often, and get compliments regularly, but something went wrong with these. I wish I knew what...  

Martha Stewart Member     Rating: 5 stars       08/12/2013   Made this today.. Really wonderful. It is moist, I added raisin.. My Husband really liked it. He said to him its better then the bread.. Will make again and again..  

Martha Stewart Member     Rating: Unrated       09/19/2012   Oops, I suppose I should have mentioned I also made the originals. So in review of the original recipe and my chocolate twist - both great.  

Martha Stewart Member     Rating: Unrated       09/19/2012   These are quite good. As far as the cookies, the are soft and moist, almost like a muffin top. I decided to play with the recipe a bit - because nothing goes with zucchini like chocolate! Add about 1 TB. cocoa powder in with the flour mixture and a handful (1/2 C?) chocolate chips in with the nuts. (Also, I used pecans.) The dough looks like mud, but once baked they are fine. A great recipe for all my summer's end zucchini!  

Martha Stewart Member     Rating: Unrated       03/29/2012   These cookies were DELICIOUS! I took them to work and everyone enjoyed them as well! I forgot the walnuts but they still tasted great. I also didn't make the filling, the cookies were great alone. They are soft and moist cookies, my favorite. I will definitely be making these again!  

Martha Stewart Member     Rating: Unrated       11/02/2011   Rave reviews. Made as directed except I traded out toasted hazelnuts for walnuts. I must have skimped on frosting as I had enough for 2 batches.  

Martha Stewart Member     Rating: Unrated       09/01/2011   @Soni-I noticed the thing about preheat the oven then refrigerate for an hour too. I used 1/4 tsp salt. and they came out good.  

Martha Stewart Member     Rating: Unrated       09/01/2011   These cookies are delish! I haven't made the frosting yet but I think they will just keep getting better. The only thing I didnt like about this recipe is that it didn't say if you should remove the water from the zucchini or not. Seeing as there was only 1 egg in the recipe I left it in. I think next time I will remove some of the liquid from the zucchini. Also, I didnt have walnuts at home (and my husband isnt a fan of nuts) so I just left them out. Otherwise I followed it as written.  

Martha Stewart Member     Rating: Unrated       09/01/2011   This recipee as written needs work. It starts by saying preheat the oven, then after you mix the ingredients it says put in fridge for an hour. the salt in the list of ingredients doesn't have the measurement. I'm hoping they came out good. I have shut off the oven and am waiting while its in the freezer.  

Martha Stewart Member     Rating: Unrated       08/19/2011   This is a great recipe. Yes, the cookies are soft. I didn't bother adding the cream cheese filling since I have a 2yr old picky eater. It was a great way to get some veggies into my picky eater. Didn't have any nuts and its still tastes great. My electric oven only required 15 min. until golden brown. My batch made 30 cookies.  

Martha Stewart Member     Rating: Unrated       08/14/2011   Can anyone tell me if this cookie is crispy or soft and chewy? thanks!  

Martha Stewart Member     Rating: Unrated       08/11/2011   I made the cookies as directed and skipped the refrigeration step by accident. It was not a problem. The only problem I noticed was that the icing was very runny with only 1 cup confectioner's sugar, so I added the entire box (1 lb). It did not seem overly sweet and the icing was nice and thick. They are delicious!  

Martha Stewart Member     Rating: Unrated       04/22/2011   You can purchase the wood baskets at Technobake.com.  

Martha Stewart Member     Rating: Unrated       03/04/2011   Great recipe! Does anyone know where to purchase the cute little box that's pictured in the magazine (pg. 180)? I would LOVE to include it as part of my gift packaging.  

Martha Stewart Member     Rating: Unrated       03/03/2011   Wonderful!! I'm even going to use the labels as you've suggested!!  

Martha Stewart Member     Rating: Unrated       02/25/2011   These cookies turned out great! My only problem was that my ice cream scoop was a bit too large and the cookies were bigger than anticipated; therefore, I didn't get as many final sandwiches. Wonderful recipe!  

Martha Stewart Member     Rating: Unrated       02/24/2011   i made 2 batches of these over the weekend and found a couple of editing issues with the recipe. the 1st step in the recipe is to preheat the oven, but then it asks to refrigerate the batter for at least an hour in step 2. i could not get my coarse salt to sift and the amount is only listed in the recipe directions and not the ingredient list. my cookies were very tasty, i could not get them to be golden brown, as pictured, only golden around the edges. tried diff sizes/time, any suggestions?  

Martha Stewart Member     Rating: Unrated       02/23/2011   Excellent%21%21%21%21  

Martha Stewart Member     Rating: Unrated       02/22/2011   I made these today just as written and they are fantastic!  

Martha Stewart Member     Rating: Unrated       02/19/2011   I just made these an they taste great, but they are sticking to the parchment and completely crumbling on the wire rack...what did I do wrtong

    Martha Stewart Member

    Rating: 1 stars 03/09/2016

I do not know what I did wrong here. I followed the recipe to a T, but when I went to remove them from the cooling rack, they crumbled in my hand. They were so crumbly that I couldn’t even pack the crumbs to make a ball. I bake often, and get compliments regularly, but something went wrong with these. I wish I knew what…

Rating: 1 stars

Rating: 5 stars 08/12/2013

Made this today.. Really wonderful. It is moist, I added raisin.. My Husband really liked it. He said to him its better then the bread.. Will make again and again..

Rating: 5 stars

Rating: Unrated 09/19/2012

Oops, I suppose I should have mentioned I also made the originals. So in review of the original recipe and my chocolate twist - both great.

Rating: Unrated

These are quite good. As far as the cookies, the are soft and moist, almost like a muffin top. I decided to play with the recipe a bit - because nothing goes with zucchini like chocolate! Add about 1 TB. cocoa powder in with the flour mixture and a handful (1/2 C?) chocolate chips in with the nuts. (Also, I used pecans.) The dough looks like mud, but once baked they are fine. A great recipe for all my summer’s end zucchini!

Rating: Unrated 03/29/2012

These cookies were DELICIOUS! I took them to work and everyone enjoyed them as well! I forgot the walnuts but they still tasted great. I also didn’t make the filling, the cookies were great alone. They are soft and moist cookies, my favorite. I will definitely be making these again!

Rating: Unrated 11/02/2011

Rave reviews. Made as directed except I traded out toasted hazelnuts for walnuts. I must have skimped on frosting as I had enough for 2 batches.

Rating: Unrated 09/01/2011

@Soni-I noticed the thing about preheat the oven then refrigerate for an hour too. I used 1/4 tsp salt. and they came out good.

These cookies are delish! I haven’t made the frosting yet but I think they will just keep getting better. The only thing I didnt like about this recipe is that it didn’t say if you should remove the water from the zucchini or not. Seeing as there was only 1 egg in the recipe I left it in. I think next time I will remove some of the liquid from the zucchini. Also, I didnt have walnuts at home (and my husband isnt a fan of nuts) so I just left them out. Otherwise I followed it as written.

This recipee as written needs work. It starts by saying preheat the oven, then after you mix the ingredients it says put in fridge for an hour. the salt in the list of ingredients doesn’t have the measurement. I’m hoping they came out good. I have shut off the oven and am waiting while its in the freezer.

Rating: Unrated 08/19/2011

This is a great recipe. Yes, the cookies are soft. I didn’t bother adding the cream cheese filling since I have a 2yr old picky eater. It was a great way to get some veggies into my picky eater. Didn’t have any nuts and its still tastes great. My electric oven only required 15 min. until golden brown. My batch made 30 cookies.

Rating: Unrated 08/14/2011

Can anyone tell me if this cookie is crispy or soft and chewy? thanks!

Rating: Unrated 08/11/2011

I made the cookies as directed and skipped the refrigeration step by accident. It was not a problem. The only problem I noticed was that the icing was very runny with only 1 cup confectioner’s sugar, so I added the entire box (1 lb). It did not seem overly sweet and the icing was nice and thick. They are delicious!

Rating: Unrated 04/22/2011

You can purchase the wood baskets at Technobake.com.

Rating: Unrated 03/04/2011

Great recipe! Does anyone know where to purchase the cute little box that’s pictured in the magazine (pg. 180)? I would LOVE to include it as part of my gift packaging.

Rating: Unrated 03/03/2011

Wonderful!! I’m even going to use the labels as you’ve suggested!!

Rating: Unrated 02/25/2011

These cookies turned out great! My only problem was that my ice cream scoop was a bit too large and the cookies were bigger than anticipated; therefore, I didn’t get as many final sandwiches. Wonderful recipe!

Rating: Unrated 02/24/2011

i made 2 batches of these over the weekend and found a couple of editing issues with the recipe. the 1st step in the recipe is to preheat the oven, but then it asks to refrigerate the batter for at least an hour in step 2. i could not get my coarse salt to sift and the amount is only listed in the recipe directions and not the ingredient list. my cookies were very tasty, i could not get them to be golden brown, as pictured, only golden around the edges. tried diff sizes/time, any suggestions?

Rating: Unrated 02/23/2011

Excellent%21%21%21%21

Rating: Unrated 02/22/2011

I made these today just as written and they are fantastic!

Rating: Unrated 02/19/2011

I just made these an they taste great, but they are sticking to the parchment and completely crumbling on the wire rack…what did I do wrtong

All Reviews for Zucchini-Nut-Bread Cookie Sandwiches

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest