Have made this recipe many times, either as a sheet cake or cupcakes, and it turns out great every time. The only change I make is to use canola oil in place of the shortening. I'm not comfortable with the ingredients in box mixes, and I've had trouble with other cake recipes, but this one is easy and always works for me.

Reviewed On: Aug. 30, 2009

I've made this several times now with only minor changes and it always turns out great. I double the zucchini as I've got tons of it from my garden, and increase the flour by 1/2 cup to compensate for this. I use a mix of brown sugar and honey in place of the white sugar, and a mix of whole wheat and white flour. It takes 70-80 minutes in my oven, but at 325 degrees, I've never had trouble with the loaves burning. Thanks for the recipe.

Reviewed On: Aug. 25, 2009

I used a mix of whole wheat and white flour, and substituted olive oil for the shortening. I had some trouble rolling them thin enough, but they still turned out great. Much better (and healthier) than store bought. Next time I might try pressing them into shape with a pie dish instead of rolling them out.

Reviewed On: Aug. 24, 2009