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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Reviewed: Jul. 19, 2007

This is one of the BEST chocolate cakes that I've tasted! It's moist, chocolately and just plain YUMMY! Everybody, even the KIDS, love this cake!

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Gayle

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Reviewed: May 20, 2007

What a great recipe when there's an overabundance of zucchini in the garden! Like one other reviewer, I sprinkled chocolate chips and chopped walnuts on top of the cake before baking. My family loved the cake once they got past the idea of having zucchini for dessert --- the cake freezes well, so though it makes a large cake you can cut it into smaller servings and enjoy later. Loved it!!

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Kerry

Cooking Level: Intermediate

Home Town: Cape Cod, Massachusetts, USA

Living In: Georgia, Vermont, USA

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Reviewed: Feb. 7, 2007

i rarely give 5 stars, but this was really good--I followed the advice of other reviewers and mixed the nuts and chips in the batter, this cake rocks! Super easy to whip up, nothing weird in it (other than zucchini) that you need to run out and get--

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Micki J

Cooking Level: Expert

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Reviewed: Sep. 10, 2006

I LOVED this recipe! I haven't had chocolate zucchini cake since I was little and now I've realized I like it even better than brownies: not too rich and perfect with vanilla ice cream. I didn't change a thing in the recipe.

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MEAGHAAN

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Reviewed: Sep. 9, 2006

I really loved this cake!! The only problem I had was the amount of sugar, butter and oil! I think you could probably get away with 1 1/4 cup of sugar and a 1/4 cup each of the butter and oil cause the zucchini makes it really moist on it's own. To be fair though, it is CAKE and not "healthy bread"!! All joking aside, it's super duper moist and I will for sure be making again!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Aug. 24, 2006

This is a very moist cake!! I love heavier and moist cakes and this fits the bill. The only change I made was adding 1/2 cup chocolate chips to the batter and sprinkling with 1/2 cup chips on top along with 1/2 cup pecans. My boys really enjoyed it.

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LAUREL66

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

Living In: Manchester, Connecticut, USA

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Reviewed: Aug. 22, 2006

Very moist and delicious! Came out perfectly.

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CINNIMON1

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Reviewed: Aug. 13, 2006

We made this recipe as written, with the exception of tripling the chocolate chips and doubling the nuts. It not only came out moist and delicious, it has a wonderful flavor that isn't sicky sweet like a lot of cakes out there. Also - not sure if the last user forgot to add the sugar or what happened, but this cake does have some sugar in it.

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tattooedsuess

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2006

I would really give this 3 1/2 stars. I found myself eating the top layer because of the sweetness of the choco chips. The cake was perfectly moist, dense, and the recipe was easy. However, the cake had a strange, not-sweet flavor that I didn't really enjoy. If I make this again, I think I'd add some sugar and then mix the choc chips into the batter at the end, instead of putting them on top.

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Suzanne F

Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 31, 2006

This was an excellent cake! I used buttermilk instead of sour milk and decreased the cloves to 1/4 teaspoon. It serves well and everyone asked for the recipe!

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DeputysWife

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Reviewed: Jul. 28, 2006

I loved it! It was light, fluffy and moist! So yummy! I substituted buttermilk for sour milk and used a teaspoon of a Cinnamon Plus blend instead of 1/2 tsp cinnamon and 1/2 cloves. I will make this again!

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happymommyx4

Cooking Level: Intermediate

Home Town: Towson, Maryland, USA

Living In: Burke, Virginia, USA

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Reviewed: Sep. 9, 2005

You think you'll see it, taste it, smell it, feel it -- BUT YOU WON'T!! The zucchini disappears - and a warm, moist, delicious chocolate cake is left! Amazing! I didn't have any cloves - loved it anyway! (used a LOT more chips and substituted pecans for walnuts).

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TLRINEY

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2005

great recipe. I mixed the chocolate chips and nuts into the batter with the zucchini also i am not a big fan of cloves so i only used about 1/4 tsp and I baked it in a bunt pan at 350 for 45 min. this is a very moist cake and the flavor is excellent not to sweet just right.

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LISA4SURE

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Reviewed: Sep. 2, 2005

tastes great! used buttermilk instead of sour milk and nutmeg instead of cloves (i didnt have any cloves) i thought it was a fine cake to serve my friends and family.

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serena

Cooking Level: Intermediate

Home Town: Stroudsburg, Pennsylvania, USA

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Reviewed: Aug. 23, 2005

It's really good I put a little more then a 1/4 cup of chocolate chips and It tasted good. It also looks really good on clothes.

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Angi

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Reviewed: Aug. 20, 2005

I substituted SOUR CREAM for the SOUR MILK (same amount) ... came out fantastic.

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CABERNET99

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Reviewed: Aug. 1, 2005

I was not impressed! The cloves are WAY too strong, and I really like cloves. This was also extremely dense, I would not qualify this as a cake.

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ARWILSON

Cooking Level: Expert

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Reviewed: Jan. 1, 2005

Great recipe!! Skipped out on the nuts, used buttermilk instead of the sour milk. ALso baked in 2 9x5 loaf pans. Tip: Grease pan(s) with butter/ shortening and then dust with cinnimon and sugar. Gives the crust a nice sweet flavor!!

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ABIGAILG816

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Reviewed: Oct. 3, 2004

very good i lost this recipe im so glad i finally found it thanks to this great sight

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CHRIS87

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