Reviewed: Jul. 1, 2009

Almost identical to my mom's recipe which I have been craving for at least two years. Instead of sour milk I used sour cream and for the topping I mixed 1/4 c. brown sugar and the chocolate chips and sprinkled on top prior to baking. Fantastic! *I do think that the cloves are a little strong so I may cut the amount in half when I remake it tomorrow :)

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kuelkerclan

Cooking Level: Expert

Home Town: Marshfield, Missouri, USA

Living In: Union, Missouri, USA

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Reviewed: Mar. 29, 2009

I used 1/2 cup semisweet chocolate chips.

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Patti

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Reviewed: Mar. 21, 2009

I only had 2 cups of zucchini, but it was fine. Other than that, I followed the recipe to a T, but my cake was done in 25 minutes. I'm not sure exactly what happened, but it was definitely baked through & tasted good.

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podgybelle

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Reviewed: Mar. 16, 2009

Such a warm, moist flavor! Soooo good with German chocolate/Coconut pecan frosting on it - Not too sweet, but compliments the warm flavor really well. There's never any left over to freeze.

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Megan

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Reviewed: Feb. 13, 2009

Very simple; I've always likes chocolate chip zucchini cake, and this recipe was just as I remembered it. Yummy moist cake. I used normal skim milk, left off the nuts, only used 2c. zucchini, and mixed some chocolate chips both into the dough and sprinkled some on top. Mmmmm....chocolate.

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BEANEFAN

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Reviewed: Jan. 28, 2009

surprisingly delicious and very fudgy! I add a little ground nutmeg and chopped raisins. Everyone loves this, even the kids!

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AngelFood111

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Reviewed: Oct. 18, 2008

Delightful! Super moist. Only alterations I made were substituting applesauce for half the oil. I also used sour cream in place of the sour milk. I also only had 1 1/2 cup zucchini. Worked out great. I added a tad more cocoa, just about two tsps. Definitely would make again! Thanks for sharing.

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CreativeCook

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Reviewed: Sep. 9, 2008

I veganized this by replacing milk with soymilk, butter with margarine, and eggs with flaxseed/water. I was out of walnuts so I increased the amount of choco chips and used only them on top. The cake turned out well. I felt like the cinnamon/cloves were the defining characteristic though, not the zucchini. My wife also like it so I guess you could say "omni tested, vegan approved!" Thanks for the recipe.

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Sat

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Aug. 29, 2008

Once of the best recipes I have ever made. Didn't change a thing and everyone loved it and asked for the recipe. Cheers for sharing!

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Kidd

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Reviewed: Aug. 20, 2008

This is a great recipe! It was the simplest recipe i found for this cake and it tastes delicious, very moist. I didn't use walnuts but I may try them next time. I have many large zucchinis from my garden and this a great and tasty way to use them.

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crystal

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Reviewed: Aug. 12, 2008

Oh this was good! I also used sour cream instead of sour milk. I put in some extra chocolate chips, cooked it a bit longer and topped it with a whipped cream cheese frosting. Super moist and delicious.

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Lisa

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Reviewed: Jul. 27, 2008

I made this cake for a group of ladies and only had two small squares leftover. When women eat cake you know it must be good!

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Just Me

Cooking Level: Expert

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Reviewed: Jul. 17, 2008

Loved it and so did everyone else! Didn't have any chocolate chips, so I chopped up some chocolate squares. Also, baked it in two 8-inch cake tins. Ate one, froze the other. Very easy!

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Theresa in Bexhill

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Jul. 14, 2008

This cake was OK, but the spices were pretty strong. I guess I'm more of a chocolate purist than I thought. If you are in the mood for a spice cake, this one might do you well, but if you're looking for a good chocolate cake recipe, this is not your cake.

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Kiki

Cooking Level: Expert

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Reviewed: Jan. 8, 2008

I decided to make this cake because I had some milk go sour on me. So glad I used it instead of tossing it! Not overly rich or too chocolately, the spices give the cake a very nice flavour. The zucchini makes this cake super moist. This cake lasted a week and was just as moist on the 7th day as the 1st. I left out the nuts and mixed the chocolate chips in the batter. My sister in law deemed them the best part. Enjoy!

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Celeste

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2007

Moist and delicious. Four stars only because I used an extra tablespoon of cocoa (maybe will try even more next time), left out the cinnamon & cloves, and used applesauce instead of the oil. When he saw me mixing this up, my husband said "I'm not eating that." He tried it, loved it, and took some to work (where it was much enjoyed!)

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2007

I cannot stop eating this. I have it straight from the freezer at least once a day. Did not have nuts, so I used all chocolate chips. Used applesauce instead of oil and can't imagine it being more moist than it is. I did add a rum glaze - 1 TBSP rum, 1 cup powdered sugar, 1-2 TBSP milk to desired consistency.

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Karen

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Reviewed: Sep. 28, 2007

Very good, moist cake. Next time I will double the spices for a spicier cake. We put the nuts on top with a toy dinosaur for our 4y/o's birthday cake. A very big hit!

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Isaiah 40:31

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Reviewed: Sep. 17, 2007

This is a very tasty recipe. Now I can get my family to eat a vegetable without any complaints!

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mrjsutherland

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Reviewed: Jul. 26, 2007

Yummy cake. Didn't really care for the cloves very much, and I even cut the cloves in half. I also added a whole lot more chocolate chips, in the cake and on top.

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faust4ever

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Chocolate Zucchini Cake I

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