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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
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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4 users found this review helpful

Reviewer:

kristinoelle
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 2, 2006
Did not rise as I thought it would.
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1 user found this review helpful

Reviewer:

Nénuphar
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Cooking Level: Intermediate
Home Town: Renens, Vaud, Switzerland
Living In: Verdun, Quebec, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
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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9 users found this review helpful

Reviewer:

Laurie
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 15, 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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10 users found this review helpful

Reviewer:

REDTOOTSIEMOM
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