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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2008

I added 1 cup chocolate chips. I used 3 small/med sized zucchini. I baked it for 35 min in a 9X13. Tastes much better after setteling a day so bake the evening before. Very moist! Frosting is not neccesary especially with the addition of chocolate chips. I also added 1 tsp vanilla.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

regina_simone

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2008

I used dark chocolate powder and omitted the cinnamon. It was very dense and more of a brownie/bread consistency. I use Satiny Chocolate Glaze over it. My family and coworkers thought it was very good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sweetandsalty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2008

I was really impressed with this recipie. I could have done without the cinnamon, and added dark chocolate squares for those who live dangerously chocolatey...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Annabelle

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Paris, Île-De-France, France

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2008

I try to hide veggies in many dishes, and this worked perfectly! I couldn't resist telling my 9yo stepson as soon as he swallowed his first bite, and he still almost licked his bowl clean. I did sub 1/2 the oil for applesauce, then cut the sugar down to 1.5 cups, still plenty sweet. I have a wimpy grater so I gave up on it 5 min. in and added chunks of zucchini to the blender with the oil, applesauce and eggs. This one is definitely a keeper!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marissa

Cooking Level: Intermediate

Home Town: Chico, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2008

Perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ARIANWEN1174

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2008

This cake was awesome. It was my first time making. It was really moist. We used a chocolate glaze as another reviewer suggested, which was a very good topping.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookie momma

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2008

I made this as written. It was excellent! This cake is moist enough to not need frosting, and looks excellent if you bake it in a bundt pan.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MARYKW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2008

Yummy! 1/2 cup applesauce instead of oil. Powdered sugar/cream cheese frosting. bundt cake for 65 minutes.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Katie

Cooking Level: Intermediate

Home Town: Waldorf, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2008

A nice recipe to get rid of all those wonderful but abundant zucchinis in our garden. Had a nice flavor. I did bake in a bundt pan and used the suggested chocolate glaze over the cooled cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sheri

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2008

A really deep, dark, moist cake. Recipe says bake in a 13x9, picture shows it in a Bundt. I used a Bundt pan and didn't frost or glaze. I reduced oil to barely 1-1/4 cups and sugar to 1-1/2 cups, and I'm sure I could have used just one cup each and it would have been fine. I also put in only 2 cups of zucchini, because that's all I had. Used Hersheys Special Dark Cocoa. An excellent recipe that does not have to be followed to the letter. My family really liked it. Dh was going to take it to a work event. but once he had two pieces, ended up taking something else so he could have this cake at home. If you really love chocolate, add mini chocolate chips for a complete chocolate experience.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ABBIE3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2008

Incredibly moist. I substituted applesauce for the oil and whole wheat flour for the all-purpose to make it a bit healthier (still a pile of sugar though, would have liked to substitute for this too). Added "Texas Chocolate Frosting" (more sugar, but soooo yummy!).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2008

I also replaced 1/2 the oil w/ unsweetened apple sauce (so 3/4 c. oil, 3/4 c.applesauce). I also squeezed out my zucchini before mixing it in. Wowie Zowie, this cake kicks butt! I am not a good baker, and it was still easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mad Hatter Kim

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2008

This is a very good cake, but I did make some changes to the recipe (thanks to previous comments!) I reduced the oil by half, and used 4 cups of shredded zucchini. I also used whole wheat flour, to make it healthier, and it worked just fine. I didn't have nuts or semi-sweet chocolate chips, so I used milk chocolate chips, and I think that was a mistake. They were too sweet - dark chocolate would have been much better. I also think that the sugar could probably be reduced - the cake turned out almost cloyingly sweet and I'm pretty sure that a sugar reduction would fix that. I'll try it next time. Overall, a good recipe that I will try again (with a few more changes!)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Emily

Cooking Level: Intermediate

Home Town: Nevada City, California, USA

Living In: La Habra, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2008

Thank you for this excellent recipe. I decreased the oil by 1/4 cup and increased the zucchini by 1/4 cup. Also, I used whole wheat flour. My friends and family all had second helpings!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lucy941

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2008

This is a terrific recipe. I am gluten intolerant so I had to do some revisions with special flours, but it came out great! Very moist and chocolaty. I omitted the nuts in the cake and instead mixed them with a cup of chocolate chips and sprinkled them on top before baking. This is definitely a cake I will make again. Thanks, Vicki

Was this review helpful? [ YES ]
1 user found this review helpful