Reviewed: Jun. 7, 2008

I loved this recipe! We could NOT stop eating it. I read all the reviews before making it and ran with a lot of the other reviews ideas. I used whole wheat flour instead of regular. 1/2 cup white sugar the rest brown. egg whites instead of eggs 1/2 cup oil & the rest applesauce 1 cup mini chocolate chips dusted in cocoa powder double the cocoa powder and used dark instead of regular. added 1 cup low fat sour cream a little bit more than 2 cups zucchini and omitted the cinnamon. I made 1 loaf 6 muffins and 1 square pan the kids kept asking for more "cupcakes" and were just going for them I froze the loaf and take slices out they are the best! The mini chocolate chips are perfect not too chocolatey so good I love this recipe!

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iheartmochi

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Reviewed: Aug. 26, 2007

This is just like what my mom used to make. Moist and chocolate-ty. I add the chocolate chips into my batter (stir them in with the zucchini). YUMMY!!! Eat fast (or freeze) because it will spoil rather fast due to the moisture.

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Holly M.

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Gettysburg, Pennsylvania, USA

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Reviewed: Jul. 17, 2007

My mom has been making this one for years. Same recipe with the addition of 1/2 tsp ground cloves, and grated zucchini instead of diced. I stopped by her house the other day and she was baking 7 (yes, 7!) of these to put in the freezer. They freeze great. You can dress it up a little by sprinkling on some powdered sugar after thawing. A definite winner!

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8 users found this review helpful

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anniepie

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

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Reviewed: Oct. 22, 2006

Great recipe my grandmother used to make this and it is a great way to used up all of that extra zucchuni. I doubled the cocoa next time I think I will add even more to make it extra chocolatey. I also cook it in a bundt pan which makes it look really nice. Silicone bakewear. It makes it almost crunchy on the edge and fudgy on the inside. I didn't give it a five because I altered the recipe.

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MCCOMELI

Cooking Level: Intermediate

Home Town: Yaak, Montana, USA

Living In: Pocatello, Idaho, USA

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Reviewed: Jul. 29, 2006

Very moist but not too chocolatey. Diced the zucchini and added more chocolate chips on the top instead of the nuts.

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Cleo

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Reviewed: Jun. 28, 2006

Oh, this cake was wonderful! Moist, and not too sweet. A great recipe! I fixed for a co-workers birthday celebration, and everybody loved it. Next time I might do a light coating of cream cheese frosting.

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appletini

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Reviewed: Aug. 11, 2005

very moist

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AWS2

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Reviewed: Aug. 25, 2004

I took this cake to a potluck it was gone instantly, moist and delicious...nobody knew it had zucchini in it!

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SHELLEY575

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Reviewed: Oct. 14, 2003

Delicious, a nice, moist, chocolatey cake. I grate my zucchini instead of chopping it and I also put half the choclate chips into the batter because I like the extra texture in the cake. If you have picky eaters, noone needs to know there's zucchini in this cake.

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SPACEGRL

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Reviewed: Jul. 18, 2003

This cake turned out beautifully. Dicing the zucchini instead of grating kept it from getting mushy. Baking for 35 minutes was just enough time. I chopped semi-sweet baking squares for the topping and it melted right into the cake.

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ChefJean

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Reviewed: Aug. 17, 2002

This recipe was wonderful. My son who will not go near a vegetable let alone eat one, ate the whole thing himself. It was very moist and delicious. I'm just not sure about the chocolate chips on the top. They didn't go into the cake and they didn't melt very well on top. But still a fabulous cake. Thanks!

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LARONE

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Reviewed: Aug. 15, 2002

This was a nice looking cake but I would never make it for guests. The zucchini shows up in the middle of the cake and your guests might be wondering about your cooking skills. If you want chocolate cake just make chocolate cake. If you have too much leftover zucchini just throw it out, don't hide it in this cake.

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WELIKESLEEP

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Reviewed: Aug. 9, 2002

Excellent recipe-very moist. It only took about 30 minutes for the cake to bake to completion, so I think 45 minutes is a little too long (it could have been my oven). I also made a powdered sugar glaze with a little cinnamon in it to drizzle on top. Thanks!!

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Sep. 14, 2001

My mom used to make a wonderful chocolate zucchini cake when I was a kid. Unfortunately, she lost the recipe. I believe I just found it here! Absolutely delicious!! Brings back memories!

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12 users found this review helpful