Fantastic flavor but stuck to the pan. I followed the exact measurements for butter and sugar for preparing the loaf pan; after 10 minutes of cooling the cake, half of my loaf stuck to the pan when I tipped it out to finish cooling.

Reviewed On: Jul. 23, 2009

I am a canadian student on a German exchange in Berlin and my German family wanted me to bake something different for them. When I made them this cake they loved it so much that they ask me to make it again every weekend. People are usually skepticle about using zuchinni in cake, but this is one of the best, most flavorful, and most moist cakes I have ever had.

Reviewed On: Apr. 29, 2004