Reviewed: Aug. 9, 2011

This was just what I was looking for-- a moist cake that wasn't fudgy. I increased the vegetable oil to 1/2 c. and baked this in a Bundt pan. I let it cool and gave it a dusting with powdered sugar and now it's just right for ice cream or whipped cream. Great summer cake!

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3 users found this review helpful

Reviewer:

BeckyVee

Reviewed: Jul. 19, 2011

I added a pinch of cardamon and substituted the vegetable oil for coconut oil as I was out of the former. I like that this recipe takes 2 or more cups of zucchini. This is such a tender and moist cake. Love the photo submitted. The next time I'll add some semi-sweet chocolate chips for added chocolate flavor. This recipe rocks, big time!!!!!

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2 users found this review helpful

Reviewer:

Callie W.

Reviewed: Feb. 21, 2011

While this is good, it's not the best I've ever had. It didn't seem as moist as I was hoping for, it has more of a very thick brownie consistency to it. The amount of chocolate is good and with zucchini in it I can tell myself it's good for me, too! I topped it with Perfect Cream Cheese Icing by Crystal R. and that put it at a 5-star rating! Definitely worth making and I will make it again, maybe just adding a tad more oil to the mixture, or maybe a little more milk.

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6 users found this review helpful

Reviewer:

Mother Ann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: Nov. 12, 2010

This was a delicious and very moist cake. I received raves for it!

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2 users found this review helpful

Reviewer:

kshoe123

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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5 users found this review helpful

Reviewer:

mother and daughter team

Home Town: Sparland, Illinois, USA

Reviewed: Sep. 10, 2009

moist and delicious!

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4 users found this review helpful

Reviewer:

CARENHEATHER

Reviewed: Sep. 1, 2009

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

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7 users found this review helpful

Reviewer:

LBofMN

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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3 users found this review helpful

Reviewer:

SMellon46

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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21 users found this review helpful