Reviewed: Oct. 1, 2009

my kids and I just love it. I used whole wheat flour and 2 eggs. I also made cream cheese frosting for the cake. It made it just as good as carrot cake!!!

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mother and daughter team

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Reviewed: Sep. 10, 2009

moist and delicious!

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CARENHEATHER

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Reviewed: Sep. 1, 2009

Good flavor, but dry. I doubled the zucchini and chocolate and added walnuts.

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LBofMN

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Reviewed: Aug. 10, 2009

This cake was flavorful, but very dry. I don't think it really needs that much flour.

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SMellon46

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Reviewed: Jun. 6, 2008

Excellent recipe. I don't measure the zucchini though.... i just choose 2 large zucchini's and grate them and voila... the moistest cake ever. If you want a really smooth taste to the cake you can subsitute a cup of the white sugar with icing sugar (can be done with most recipes) and it really gives it that "melt in your mouth" taste. I love this recipe and it goes really well with cream cheese icing OR with a dollop of whipping cream / cool-whip on top. I'm using this recipe to make cup-cakes for my child's 1st birthday next week. At least she will get a bit of veggies in the sweet too! Happy Baking!

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kristinoelle

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Reviewed: Aug. 16, 2006

Did not rise as I thought it would.

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Nénuphar

Cooking Level: Intermediate

Home Town: Renens, Vaud, Switzerland

Living In: Verdun, Quebec, Canada

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Reviewed: Sep. 15, 2005

Should be in the Top 10, in my opinion ! As promised, delicious, rich and moist. Willingly accepts another 1/2 cup zucchini when the garden is bountiful ! I use a Bundt pan, and substitute an icing sugar/milk mixture to drizzle over the top when almost cool. A chocolate lover's fantasy come true. Starting to salivate just thinking about it !

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Laurie

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Reviewed: Sep. 14, 2003

This cake tasted fine but I have had moister zucchini cakes. I also almost forgot to add the cocoa because it was in the list of ingredients but not in the instructions.

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