Reviewed: May 13, 2012

I tweaked this slightly since I didn't have any unsweet chocolate - I simply used 1/4 cup of cocoa powder and mixed it into the melted butter then blended it until smooth with the beets - the beets were to dry to puree nicely....this was a great way to use up beets that we got from our CSA - none of my family really likes beets but we ALL (including the 2 year old) LOVED this cake - definitely going to make this again - thanks for the great recipe :)

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Reviewer:

amandakmanuel

Reviewed: Apr. 16, 2012

Followed the recipe using exactly 2 cans of sliced beets and made cupcakes, baking for 13-16 minutes. Topped them with a cream cheese frosting and these came out perfect! Everybody loved them.

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Reviewer:

jraddude

Cooking Level: Intermediate

Reviewed: Apr. 3, 2012

Added 2 tbsp of cocoa powder as recommended by others. Simply amazing!!! Quite possibly the best chocolate cake ever. Beets and all :-)

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Reviewer:

Jtrotts

Reviewed: Feb. 28, 2012

A great way to disguise adding beets to your families diet. I had 2 cans of beets to use, so I pureed them with my blender. The cake was very moist and stayed that way for days. My DH and FIL do not like beets prepared any way. They both ate the cake and really enjoyed it, although they thought it needed some type of chocolate frosting. I did not tell them what it was until after the cake was gone. They were both surprised.

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Feb. 14, 2012

Very pleased! Got beets into my 4-year old! I converted it to gluten-free (added 1 egg, 1 tsp xanthan gum, tsp baking powder) b/c of food allergies and then I made a cream cheese frosting colored pink with a TBSP of beet puree (for Valentine's Day). I must also say that drying out is a big problem with gluten-free and this cake stayed beautifully moist for 4 days, which is how long it took till it was gone! A big pleaser!

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Reviewer:

Lara

Reviewed: Jan. 13, 2012

Just OK. I needed to do something with all the beets that we had from our garden, and the kids are reluctant to eat them. So, I slipped them into this cake and didn't tell them. They ate it, and said it was just OK. I'd say that it's not really worth the effort, unless you're desperate to get some beets into your diet any way you can.

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Reviewer:

simpleisgood

Reviewed: Dec. 12, 2011

I was quite impressed with this recipe. I decreased the brown sugar, used 1/2 whole wheat flour and added 3 tbsp cocoa powder. I used five moderate sized beets, peeled and boiled them, then pureed them. I agree with other reviewers that this cake was much better a day or even several days after baking it. One day after I could detect a bit of graininess from the whole wheat flour and maybe a twinge of bitterness. The texture was magnificent a couple days afterward and the rest disappeared quickly. My finicky brothers had no idea it contained any beets!

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Reviewer:

Sugaree1485

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Starkville, Mississippi, USA

Reviewed: Nov. 27, 2011

Wonderful cake; moist and delicious! No one can believe it has beets in it. I add 1 - 2 tbsp cocoa powder and sometimes 1 c. chocolate chips. (We are a chocolate-oriented family!)

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Reviewer:

RBG

Reviewed: Oct. 6, 2011

I really liked this recipe. I made cupcakes cause I don't have a bundt pan, and I also added chocolates chips and baked for 25 mins. I saw the colour of the batter, and tasted it and panicked! What can I say? I was worried it wouldn't be chocolatey enough, so I added the chips, but they turned out great. The cake itself is very moist, and light. Can't complain really. I will probably add cocoa powder next time though as other have suggested. Don't let the batter colour fool you though, they come out a nice dark chocolate colour.

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Reviewer:

captainsmallie

Reviewed: Oct. 1, 2011

How this cake received so many good reviews is a total mystery! Maybe these cooks have never tried a good chocolate zucchini cake. I followed the recipe exactly and the outside of the cake was crumbly and the inside was gummy and the flavor was just odd. It was a waste of ingredients and ended up being thrown out. It was messy to prepare and I won't be making it again. Chocolate zucchini is far superior.

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