Reviewed: Sep. 16, 2011

Made this exactly as written. It is very moist and delicious! My only problem was I didn't quite have a full cup of chocolate chips for the top - but it was great with just that as a topping instead of frosting. You won't be disappointed with this recipe.

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Reviewer:

cnshoup

Reviewed: Aug. 19, 2011

perfect recipe! i subbed applesauce for the oil, eliminated 1/4 sugar and used half whole wheat flour and this cake was moist and delish!

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Reviewer:

jaydenmum

Reviewed: Apr. 25, 2011

I would prefer more chocolate flavor. It doesn't taste very good in the areas without the chocolate chips. Add more chips and it's pretty good!

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Reviewer:

Coralie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Jan. 15, 2011

Yum!! Easy and Delicious!! I Mixed Choclate Chips in Batter before baking instead of sprinkling on top.

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Reviewer:

backindsmia

Reviewed: Aug. 10, 2010

This was just ok for me.

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Reviewer:

melissaroth

Cooking Level: Intermediate

Reviewed: Aug. 8, 2010

Really nice. Used the applesauce, egg whites, brown sugar method. Could use some frosting, so i'm going out to get some.

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Reviewer:

sarahcmueller

Reviewed: Aug. 2, 2010

I used 3 cups grated zucchini, regular milk, and mixed 1 1/2 c chocolate chips into the mix and frosted these with chocolate frosting, for a triple chocolate delight. Sadly, I was out of pecans. This is a very moist cake.

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Reviewer:

Lilacs

Cooking Level: Expert

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Radcliff, Kentucky, USA

Reviewed: Aug. 2, 2010

Oh my goodness, this is heavenly. I have an abundance of zucchini in my garden, so am always searching for good zucchini recipes. This one is outstanding along with a nice buttercream frosting. Went out on a limb and reduced the sugar in this cake by 1/2 cup, and I completely replaced the vegetable oil with applesauce -- all with fantastic results. I used sour cream in lieu of sour milk. Added 1/2 cup chocolate chips to the batter, and sprinkled about 3/4 cup on top. (Definitely squeeze the water out of your zucchini, as other reviewers have said.) Give this a try!

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Reviewer:

Happy Cookah

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: South Jordan, Utah, USA

Reviewed: Aug. 1, 2010

I made this for a BBQ and everyone who tried it liked it and they were surprised that there was zucchini in it. I shredded the zucchini as others had suggested and I used mini-chocolate chips in the batter instead of putting them on top. To reduce the fat content and up the nutritional value of this cake even more, I substituted applesauce for both the vegetable oil and the butter but I found the texture a bit chewy (as opposed to cake-like) so I am not sure that I would do that part again. I think that next time I will substitute the applesauce just for the oil to see what happens. I used buttermilk in place of the sour milk. I will likely double the cocoa next time as well so that it tastes more chocolate-y. I baked it in a glass pan for 40 minutes and it was baked completely in that time.

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