The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 27, 2008
This was wonderful! Unfortunately, half way through prep I realized I only had two eggs, so I threw in a cup of applesauce. I also followed the advice of other reviewers and reduced the oil by half and used applecause instead...so the cake was kind of a choc. zucchini applesauce cake. I also used full fat cocoa powder, so who knows if it was unsweetened or not? Great, great cake!
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Cooking Level: Beginning

Home Town: Roanoke, Indiana, USA
Living In: Baraboo, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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Reviewed: Nov. 26, 2007
We loved this cake!! I followed a couple of suggestions made in other comments. I added 1 cup of semi-sweet chocolate chips and baked it in a bundt pan. I also drizzled it with cream cheese frosting.
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Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 14, 2007
This is the best cake I've ever made from scratch. It is so moist. The first time I made it I was short one egg, and it turned out fine, so I've made it that way every time. I froze shredded zucchini so I can bake this cake in the winter!
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Cooking Level: Intermediate

Living In: Wheat Ridge, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 6, 2007
Finally, a truly chocolaty zucchini cake! I tried a different recipe but it only had enough cocoa in it to make it brown LOL The only changes I made: Reduced the oil to 1 Cup~that is plenty! Subsituted cinnamon with vanilla. Thanks for the great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 4, 2007
Everybody loved this cake. They all asked me to make them another one! I made some changes by using half wheat flour and half white flour. I used half applesauce and half olive oil and I used half splenda and half sugar. I also used 3/4 cup chocolate chips and omitted the walnuts. When the cake came out of the oven I melted some leftover chocolate chips on the top and used that for the frosting. Yum! I ate one piece and had to give the rest away other wise I would not be able to control myself. He, He!
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Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA
Living In: Dixon, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 18, 2007
Add 5 more stars to this rich chocolaty cake! My DDIL has kept our home filled with summer vegetables from her garden but I could not use all of the zucchini. I misplaced my favorite chocolate zucchini cake recipe and have never found one that my family enjoys until yesterday. I followed the recipe except to follow advice to cut the oil by half and supplement with applesauce. I used smooth applesauce with cinnamon. I did not add nuts but topped with a generous helping of chocolate chips. We had the cake for dessert and I can see that it is not going to last more than 24 hours in this house. Thank you for sharing your recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 27, 2007
This is the best chocolate zucchini cake I have ever tasted. Very easy to make..so moist and a great chocolate flavor without being too sweet. I put this on the table at work at 9am and it was gone by 10:30. I will make this again and again and again. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 20, 2007
We loved this recipe! We have a garden this year and have been trying many new zucchini recipes. This one is our favorite by far. I did not frost this cake, but I added mini chocolate chips to the top, was great and my kids loved it. Thanks so much for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 13, 2007
So INCREDIBLE! I took it to a baby shower and got rave reviews. Nobody knew it had zucchini unless I told them. Super moist, dark chocolate cake. I made this with a caramel frosting which made it super yummy. Plus I added about an 1 cup extra of zucchini. Hands down, this was great! Will definitely use again(actually I've already made it twice).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 7, 2007
Did 1/2 wheat and 1/2 white flour, and 1/2 oil 1/2 applesauce, added chocolate chips and sliced almonds, topped with cream cheese frosting. A very easy cake, very moist. Nice with the additions to add some interest. I squeezed the water out of the zucchini and that probably helped keep it from being too soggy. Nice!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 5, 2007
I bake this cake in a bundt cake pan and drizzle some cream cheese frosting. It is so delicious. It is now the requested cake for every birthday.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 31, 2007
This recipe was great. I thought I improved it by adding one cup of semi-sweet chocolate chips to the batter.
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Mississauga, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 15, 2007
I made this cake for my friend's birthday party and I copied some of the changes that the other members suggested. I cut the oil to 3/4 cup and added 3/4 cup of apple sauce. And instead of using all, all-purpose flour, I used 1 cup of all-purpose and 1 cup of whole wheat. I also cut the sugar in half because the applesauce is sweet so that would make up for some of the missing sugar and then I added a tsp of vanilla. Anyway, when I brought this cake to my friends birthday party, everybody raved about it! Even my friend who hates all vegetables and fruits LOVED it (she still doesn't know that it was a zucchini cake because I haven't told her yet). AWESOME cake :)
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 11, 2007
This is a fantastic recipe! But i did make a few changes. I did use just the half amount of sugar, it is still more than sweet enough. also, only 300ml oil, and just 40g cocoa. but i used 150g of bittersweet chocolate, melted with 4 Tablespoons milk. The cake is very tasty. Thank you for this wonderful recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: May 8, 2007
Very yum. I also substituted half the oil for applesauce. Very moist. I made cupcakes and frosted half and just put powdered sugar on the other half. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 18, 2007
Thanks Sandy! This cake is delicious. I took the advice of others and used 3/4c of applesauce. Cake was moist and absolutely delicious. Topped it off with Cream Cheese Frosting II by Janni. Will definitely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 12, 2007
I made this cake at high altitude (9000 feet) and it turned out perfectly in a 9x13 glass baking pan: moist, well-risen and very flavorful. It has an absolutely amazing taste - full of chocolate and the cinnamon gives it a special kick. The zucchini (if finely grated) can neither be seen nor tasted but keeps the cake moist for several days. I followed suggestions of other readers and substituted 3/4 cup homemade applesauce (no sugar) for the oil. I also used chocolate chunks instead of nuts. It might turn out better in a non-stick pan rather than greasing/flouring a regular glass baking dish. If you plan to serve it right away, cream cheese frosting is the perfect complement.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 19, 2006
Moist, dense cake with chocolatey flavour but undertones of 'healthy-ness'. You could get your kids to eat it with icing or sprinkled with icing sugar!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 18, 2006
This cake was moist and very tasty.
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Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 30, 2006
This is the best!! I used 3/4 c oil and 3/4 c applesauce instead of all the oil. Next time I will up the chocolate to 1 cup. Really great recipe, super moist. I made it in a bundt pan for 50 mins, I'm at high altitude and didn't change anything else and it came out perfect. Brought it to work...it was gone super quick.
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