I changed this recipe quite a bit and had a lot of success. I'm fairly health-conscious, and I figure that if I'm going to make something with zucchini in it, why would I detract from that by adding so much oil that it makes it disgusting? One and a half cups seems far too much for a cake that already uses zucchini to retain moisture. I also very much dislike sweet cakes, and thought the two cups of sugar would be too much (I don't understand the people who think it's not sweet enough!). This is not meant to be a "milk chocolate" cake. It is very dark, which is how I like my chocolate cake.
The changes I made included halving the oil and replacing the other half with milk, using half the sugar, using all purpose whole wheat flour, omitting the walnuts, adding a couple teaspoons of vanilla and using a bundt pan. It turned out fabulous, and was barely sweet with a really dark chocolate flavour. After the changes I made it was not fudgy and instead turned out light and fluffy; no one noticed that it was made entirely with whole wheat flour. I could almost imagine it as a breakfast cake. If you only have a taste for milk chocolate though, this is not for you.
Hope this helped!
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I changed this recipe quite a bit and had a lot of success. I'm fairly health-conscious, and I...