Delicious!! There is no need to temper the eggs like some reviewers suggested - just heat them along with the other ingredients as stated in the recipe. The purpose of tempering is to introduce cold eggs into a hot mixture - you slowly put a bit of whatever hot mixture you are working with into the eggs to gently heat them up so they do not "scramble" when you put the into the hot mixture. However, in this recipe, you are beginning with all cold ingredients and heating them together - you are not introducing cold eggs into a hot mixture and therefore tempering is not needed. If your eggs are "scrambling" in the eggnog, you are heating your mixture up too quickly. Turn the heat down a bit and SLOWLY warm your mixture up. I made the recipe as-is (without the rum). Everyone loved the creamy texture, and I loved the fact that I wasn't serving raw eggs to my family. The eggnog was even better the next day! In fact, what little remained got even better as time went on. Next time, I will make a batch a couple of days before I want to serve it.

Reviewed On: Jun. 10, 2011

This turned out much more cake-like than brownie-like, but it was pretty good anyway. I made the recipe as-is (minus the nuts). The flavor was much improved the next day, and there was absolutely no evidence of zucchini in it! I used the big holes on my cheese grater to shred the zucchini. The kids really liked it.

Reviewed On: Sep. 4, 2009

I made this for a family gathering yesterday and it was a huge hit! After reading reviews, I substituted vanilla pudding for the lemon (I would have used orange extract instead of the lemon, but I didn't have any on hand). I squeezed 2 fresh oranges for the juice and used store-bought oj for the remainder needed. I also added orange zest - about 2 teaspoons to the batter and 1 teaspoon to the glaze. I placed the cooled cake back into the pan and spooned the glaze over the bottom, making sure to let some run down the sides and center of pan to soak the edges of the cake. I let it soak about 30 minutes and turned the cake onto the serving plate. I then drizzled the glaze over the top and used a basting brush to brush more glaze onto the sides. Nice and moist and delicious!! Thanks for the wonderful recipe!

Reviewed On: Feb. 27, 2009