Reviewed: Aug. 21, 2009

This was a wonderful recipe. Easy, ingredients on hand, and the moistest chocolate cake ever! I used the vanilla glaze recipe from this site and drizzled it over the cake (which I made in a bundt pan and baked for 1 hour at same temp listed) and it was the best. Have alot of choc.zcake recipes and this one is by far the tops!!!!

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LuraAnn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Aug. 20, 2009

This was my first attempt baking a cake with coco powder, as well as,zuchini. I will definitely be making it again. I have been craving chocolate since I needed to adapt a healthier lifestyle. I used canola oil and cut the amount in 1/2 by substituting unsweetned applesauce. 1 Large zucchini was exactly 3 grated cups. I drained the zucchini before folding it in to the batter. I also used a hand mixer to mix the ingredient. Baked mine an angel food cake pan for about 70 minutes. Frosted with the Chocolate Cheese Frosting from this site. It was a big hit and everyone loved it. I didn't tell my husband that zucchini was in it until after he said how good it was. He said it was the most moist cake he has ever had.

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Holly

Cooking Level: Beginning

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Reviewed: Aug. 20, 2009

My son made this for my birthday. It was REALLY good! High, moist, and delicious! We'll be making it again.

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raceNzanesmom

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Reviewed: Aug. 20, 2009

I made this recipe, but instead of putting it into a regular cake pan, I made it into cupcakes! They were really moist and weren't too sweet. I added some vanilla yogurt to replace about half of the oil. I frosted them with cream cheese frosting and they were really good!

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Katie

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

I love this recipe! It is a great way to use up all of that extra summer zucchini that people keep leaving on my doorstep. I used 2 cups of coarsely ground LOCAL spelt flour in place of unbleached flour, and the result was TO DIE FOR!! It gave it a nice grainy texture and the taste was superb. Also, I used 3/4 cup of applesauce + 1/4 cup oil instead of a whole cup of oil. I think that both modifications made this recipe extremely tasty and probably much healthier. I will definitely make this one again!!

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Sunsolei33

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Reviewed: Aug. 17, 2009

Super good, super quick and easy. A great way to use up some of that zucchini.

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VKARLSBROTEN

Cooking Level: Intermediate

Home Town: Decorah, Iowa, USA

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Reviewed: Aug. 15, 2009

So good it doesn't even need icing or frosting. I just sprinkled with powdered sugar. My sons loved it and so did their friends.

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hipchic_red

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Reviewed: Aug. 15, 2009

This was my first attempt at zucchini cake and it rocked! I found it to be extremely moist and rivals any devil's food cake out there! And it was a little less of a guilty pleasure as there is so much zucchini in it! I would definitley reccomend this to anyone look to make a fantastic chocolate cake!!!

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jsnicholls

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Reviewed: Aug. 14, 2009

FAN-TAS-TIC. I added a 1/4 cup more sugar (based on some reviews stating it was "bitter"), used 1/2 white 1/2 brown sugar, half whole wheat flour and 1/2 applesauce 1/2 oil. Also added 1 teaspoon of vanilla. What I especially love is that this just tastes like a truly decadent chocolate cake, not a cake with less oil AND vegetables! I also like that it doesn't have a strong spice flavor, as many zucchini cake recipes (containing cloves, etc.) tend to do. Perfect with a cream cheese frosting for my son's 2nd birthday!

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ERINRYA

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 12, 2009

I admit I had my doubts about this recipe as I was putting the weird-looking zucchini-filled batter into the pan, but the cake is VERY tasty with no discernible taste or texture of zucchini. Moist, mildly sweet, chocolatey... what more could one want? I made this in a bundt pan (greased and covered with cocoa - not flour) rather than a 9x13, I used pecans instead of walnuts, and I probably used more zucchini than called for (one giant - maybe 4+ cups). I will absolutely make this again.

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trizydlux

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Reviewed: Aug. 10, 2009

Excellent cake. I cut out most of the oil by substituting 1 cup of applesauce, 1/2 cup of yogurt and 1/4 cup of oil. I also substituted 1 cup of Splenda for one of the cups of sugar. Turned out great. Thank you for an excellent recipe.

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UNIONMAID

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Johnstown, Ohio, USA

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Reviewed: Aug. 10, 2009

Absolutely the best cake! I will be making it over and over again. I had to leave out the walnuts because we have nut allergies in the house, but I can imagine it tasted awesome with the nuts!

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Lisasdoilies

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Reviewed: Aug. 10, 2009

everyone loved it and asked for the recipe. i used choc frosting but cant wait to try with cream cheese!

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charlotte

Cooking Level: Intermediate

Living In: Newton, Iowa, USA

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Reviewed: Aug. 9, 2009

Made this twice - very moist! Used a bundt pan & baked for 1 hour 10 min. Used 1 c. whole wheat/1c. white flour; 1 c. brown sugar/ 1 c. white; substituted applesauce for oil. Delicious! Didn't bother to ice, but I'm sure this would be great!

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Alison

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

So good! I used only 1 cup of oil. It's tasty with or without icing (and I used a chocolate cream cheese on individual pieces.

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

Yum! Very easy to make, incredibly moist. It could have been a tad bit sweeter for my buds but that's a simple fix. I used a bundt pan and baked for an additional 10 minutes or so. Hard to burn something this moist. I topped with Satiny Chocolate Glaze.

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JANMARBON

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2009

A good way to satisfy my chocolate craving and use up zucchini from our garden at the same time! I made a cream cheese frosting to go on top, and the combo was quite good. A very yummy cake that I will probably make again.

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