I have made these several times this fall they are so good... and an excellent way to use zucchini. Nothing needs to be changed although I don't add the nuts because of allergies. I peel and remove the seeds before shredding. I find the batter comes together much better when stirring the zucchini directly in the sugar mixture, then adding the flour mixture. The zucchini melts the sugar and gives a wet base for the dry ingredients. My baking time is usually 35 min. The icing is also really good. This is definitely a keeper.

Reviewed On: Sep. 13, 2009

The cake is very good but the icing is too fudgy and overpowering. Perhaps using milk chocolate chips would have been better and milder, or skip the icing altogether and just do a simple dusting of icing sugar.

Reviewed On: Jun. 21, 2009

I used my own pureed pumpkin and maybe it wasn't as dry as the canned one. The batter was thin and it took 25 minutes extra to bake through. The sides were almost burned by the time the middle was done. I will certainly make this again, with less water, and in smaller pans at a lower temp as recommended by other viewers. The flavour is excellent as is.

Reviewed On: Jun. 9, 2009