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

I made this tonight with boneless, skinless chicken breasts, adding cornstarch and cooking the sauce on the stovetop first. It was delicious... and kid-approved!! I served it with rice and it was a big hit! Thanks for a terrific and easy recipe!

Reviewed On: Feb. 13, 2009