Reviewed: Jul. 29, 2009

I love this chocolate cake! You can't even taste the zucchini! My husband who HATES zucchini has been eating this cake all the time! I replaced the nuts with a handful of chocolate chips which just made it even sweeter!

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DanielleEM

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 27, 2009

For the amount of sugar that went in, it sure wasn't very sweet. I just tried a piece and for me it was just 'okay'. I may buy some whip or ice cream with a little rasperry sauce to sweeten the cake. Nice texture and moist tho.

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RANTIM

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Reviewed: Jul. 26, 2009

I was looking for a good recipe to use up a lot of the zucchini from the garden. I added about 1/4-1/3 cup of vinegar for a bit of zing. I also substituted some applesauce for the oil and about half of the sugar with splenda. It turned out to be a crowd pleaser. Very moist and plenty sweet.

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TARIYORK

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Reviewed: Jul. 25, 2009

Loved it. I have a son who will not eat "green" so I tried this to see if it would fool him. Did it ever! He at 3 pieces and was asking for more. Chocolate Zucchini cake is now his favorite. The only change I made was using 1 cup oil and 1/2 applesauce, and left out the nuts. Other than that followed exactly. Have made 3 time now and always turns out great. It is fast and easy. Thanks for he recipe.

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Lizzie

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Reviewed: Jul. 11, 2009

The best chocolate cake I have baked. Thank you for posting, Sandy. I followed the advice of using apple sauce in place of half the oil. I made a chocolate frosting with creamed butter, icing sugar, cocoa and milk and it was a perfect match. The cake is so moist and I can convince myself that it is healthy!!

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Mrs Possum 08

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 8, 2009

I made this cake exactly as the recipe called, except for nuts (because my kids don't like 'em). Will absolutely make again. Definitely recommend.

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VKENNER

Cooking Level: Expert

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Reviewed: Jul. 8, 2009

This cake was very good and moist. I had a lot of zucchini and wanted to try something different.

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Lisa

Cooking Level: Intermediate

Home Town: Kernersville, North Carolina, USA

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Reviewed: Jun. 17, 2009

I made a double recipe one cake for my step-dad and a over 2 dozen cupcakes for home. The cake turned out very moist, and my hubby and 3 year old loved the cupcakes. I topped this recipe with Rich Chocolate Frosting from this site. I followed the recipe exactly except putting in half all purpose flour and half whole wheat flour.

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 16, 2009

Oh WOW, this was good! However, I'm only giving it 3 stars, because I made quite a few changes based on food-allergies and other reviewers' suggestions. Instead of 1 1/2 cups of oil (dear God!), I used 1 cup of pureed pumpkin, 1/4 cup vanilla soy yogurt and 1/4 cup canola oil. I used spelt flour instead of all purpose (wheat-allergy), reduced the 2 cups of sugar to 1 cup, and substituted 3/4 cup of gluten-and-dairy-free chocolate chips for the walnuts (we're not nut-fans). I baked it in a bundt pan for 55 minutes, and the results were spectacular--rich and moist without being heavy or crumbly. I poured the Satiny Chocolate Glaze (with a few modifications) from this site over it once it had cooled, and it was just awesome. I've been trying to make the perfect chocolate cake for years, and this is definitely it. Thank you so much for the excellent base-recipe!!!

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KychynWych

Cooking Level: Expert

Home Town: Wrightwood, California, USA

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Reviewed: May 12, 2009

Possibly the best chocolate cake i havve ever had!!

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RLK

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Reviewed: Mar. 27, 2009

I followed the recipe except for the following: Used only 100ml oil and substituted the rest with peach puree which was what I had on hand, cut down the sugar to just 250g, replace 1/3 of the plain flour with wholemeal flour. Added some flax seeds to make a healthier cake, and squeezed out most of the moisture from the zucchini with a muslin cloth. Baking time took just 50 minutes by which time the cake browned nicely. It was nicely moist and tasted just right, not too sweet.

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irene hillier

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Reviewed: Mar. 16, 2009

Fantastic, even my boyfriend loved it and he doesn't like chocolate or cake. Very impressed.

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lisadynae@gmail.com

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Reviewed: Feb. 6, 2009

I made this exactly the way the recipe read and it turned out delicious. It's very dense and chewy, which is how chocolate cake should be....I'll be making this again!

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recipejunky

Cooking Level: Intermediate

Home Town: Colonie, New York, USA

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Reviewed: Jan. 21, 2009

I use spelt flour instead of white, I also followed the advice of another baker that used 3/4 cup of unsweetened apple sauce and 3/4 cup veg oil I cut out the sugar and use carob chips, very moist cake!

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BUTTERSTICK

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Reviewed: Oct. 26, 2008

I had my first vegetable garden this year... giant zucchini's coming out of my ears... I tried many recipes -this one was my absolute favorite!! I made it several times for parties -EVERYONE loved it! (the bundt pan with drizzed frosting was the best! Enjoy!

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Terry

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Reviewed: Oct. 15, 2008

Excellent chocolatey and very moist cake! Made it for my daughter's bday, and ever since relatives want the recipe and want me to make it all the time. You can't even taste or barely see the zucchini, and if I didn't tell them, they wouldn't know.

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mabiz14

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Reviewed: Oct. 13, 2008

This recipe never fails. I use pecans instead of walnuts, and always go half/half with oil and applesauce. If I want it to be sweeter I throw in half a cup of chocolate chips. Delicious with a cream cheese icing for desert, and a pretty good breakfast too!

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DANGEROUSPENGUIN

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Reviewed: Oct. 8, 2008

Delicious! I can't imagine frosting this cake--for me it was perfect straight from the oven (or warmed in the microwave) and served with a dallop of whipped cream and a drizzle of raspberry sauce. I subbed semi-sweet chocolate chips for the nuts, which makes it even better when served warm. The cinnamon adds a nice flavor, but it can tend to drown the chocolate. Next time, I'll try skipping it.

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Baking Belle

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Reviewed: Oct. 6, 2008

Delicious. Made 24+ cupcakes and baked for 30 minutes. I made them healthier - for half of the flour I used white whole wheat, for half of the oil I used pumpkin puree, and turbinado sugar instead of white because I ran out of white sugar. Added a tsp of vanilla because all cakes need vanilla, right? These were a big hit with my friend who is allergic to dairy. It was his first chocolate cupcake of his entire life - and he's 40!

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c-exp

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Reviewed: Sep. 26, 2008

We made muffins instead of cake and my kids loved them. Even my zucchini hating hubby ate one before he realized what he'd done. We substituted 1 egg and 3/4 c. of the oil with unsweetened applesauce. I think if we'd used all the oil it would have been too much.

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