Very, very good. I just sprinkled bread crumbs on top--no butter-- and it was still great. Thank you for a tasty way to use my garden surplus!

Reviewed On: Sep. 13, 2009

You can easily double the amount of zucchini in this recipe, which you should do if you have more than you know what to do with! I reduced the amount of sugar to 1/2 cup and used 1/2 applesauce and 1/2 oil instead of the entire amount of oil. I also used 1/2 whole wheat flour and threw in a few more chocolate chips. This is a great recipe and we'll be pulling these muffins out of the freezer ALL winter.

Reviewed On: Aug. 20, 2009

FAN-TAS-TIC. I added a 1/4 cup more sugar (based on some reviews stating it was "bitter"), used 1/2 white 1/2 brown sugar, half whole wheat flour and 1/2 applesauce 1/2 oil. Also added 1 teaspoon of vanilla. What I especially love is that this just tastes like a truly decadent chocolate cake, not a cake with less oil AND vegetables! I also like that it doesn't have a strong spice flavor, as many zucchini cake recipes (containing cloves, etc.) tend to do. Perfect with a cream cheese frosting for my son's 2nd birthday!

Reviewed On: Aug. 14, 2009