Excellent recipe. I don't measure the zucchini though.... i just choose 2 large zucchini's and grate them and voila... the moistest cake ever. If you want a really smooth taste to the cake you can subsitute a cup of the white sugar with icing sugar (can be done with most recipes) and it really gives it that "melt in your mouth" taste. I love this recipe and it goes really well with cream cheese icing OR with a dollop of whipping cream / cool-whip on top. I'm using this recipe to make cup-cakes for my child's 1st birthday next week. At least she will get a bit of veggies in the sweet too! Happy Baking!

Reviewed On: Jun. 6, 2008

These were really great and easy to make. I was a little concerned that they looked 'dull' instead of shiny and eye-catching. Next time i may not cook as long, and just boil the sugar mixture in a pot before stirring on the nuts. I think they'd look more glazed then. I did use walnuts with the pecans and they are so good. They are waiting to be placed in glass jars to gift away but meanwhile my husband and i have eaten a good chunk out of them. Besides the appearance i was very pleased with this recipe.... talk about addictive!

Reviewed On: Nov. 30, 2007