I sliced the zucchini very thin and it equalled a generous 4 cups. I used grated roman0 instead of the parmesan and dry parsley instead of fresh because that's what I had. Based on a suggestion from a reviewer I added a crumb topping made with a sleeve of ritz crackers and about a quarter cup butter. It came out great, however next time I will only use half the cracker topping. I will also try grating the zucchini as suggested by a reviewer for a change.

Reviewed On: Sep. 7, 2009

This was great! So quick and easy. I followed the recipe ingredients exactly. I did bake this in a 9x13 glass dish because I wanted it to bake a little quicker. I think I still left it in about 40 minutes. I think I will always put it in that size pan because it gives more of the golden brown topping. My Hubby is not a corn bread fan, but he loved this. Next time I will add a little black pepper and I might experiment with some green chili's. I know I'll be using this as a potluck dish!

Reviewed On: Nov. 8, 2006

This cake is very plain and has a somewhat course texture. It is great for this type of cake. I sprayed Bak-Klene on my bundt pan and the cake fell right out after cooling for sometime. The color was even and golden brown. I sliced the cake and layed it on a platter to take to a meeting. It was gone quickly. I think this cake would work well for strawberry shortcake. It might be good even without the sauce. The sauce only soaked into about a third of the cake. But, the cake has great flavor and texture. Definitely one I'll try again.

Reviewed On: Apr. 13, 2006