Reviewed: Aug. 1, 2008

Quite good but I think they would be better if they were more chocolatey (a la Devil's Food Cake).

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3 users found this review helpful

Reviewer:

Marly

Cooking Level: Intermediate

Home Town: Yarmouth, Nova Scotia, Canada

Living In: Salem, New Hampshire, USA

Reviewed: Jul. 29, 2008

These are very yummy!! I used the chocolate buttercream frosting recipe to top them off. I also added chocolate chips to the batter. Definatley quenches the chocolate/sweet tooth.

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2 users found this review helpful

Reviewer:

Heather

Reviewed: Jul. 25, 2008

These are absolutely delicious! I think, after making these, I actually prefer these to regular chocolate cake, because they are incredibly moist and yummy! I made a few changes: First, I doubled the chocolate in these, to add a richer flavor as some other reviewers mentioned. Second, I used 3/4 C applesauce, and only 1/4 C oil. I am a health nut, and I can't in good conscience use 1 C of oil! The result was perfect, and these are de-lish!

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41 users found this review helpful

Reviewer:

Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

Reviewed: Feb. 13, 2008

Great recipe! I made mini cupcakes and brought to my daughter's Kindergarten class and they all devoured them! I didn't tell them about the zucchini:) I added the cinnamon as per somebody's recommendation and substituted the nuts for mini chocolate chips. Yummy! It made 72 mini cupcakes (reduce baking time to about 15 minutes)that looked and tasted great topped with a bit of pink icing and heart shaped sprinkles for Valentines.

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4 users found this review helpful

Reviewer:

MamaMia

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Feb. 2, 2008

Family and guests loved it. I followed the recipe to a T but because a lot of them are watching their sugar intake, I decided not to frost it. Also, instead of muffin cups, I baked it in two small loaf pans. Great especially if you have kids who do not like to eat their vegetables.

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4 users found this review helpful

Reviewer:

Nina

Reviewed: Dec. 3, 2007

okay, for the record i love zuccini, and i love chocolate! if u have kids this is such a great way for them to be snuck veggies, heck, toss some carrot into the mix as well :D lol ... the zuc makes it sooo moist and delicious. ive loved this kind of cake/cupcake since like for ever. i didnt put walnuts as the texture bothers me, so i put in almonds, and it was just as well. i made 1/2 for a girl who doesnt like chocolate and added the extra chocolate to the second cake pan. great decision! lol i had to steal a slice. i wasnt sposed to have ne until wednesday lol, but thats alright. mmm

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2 users found this review helpful

Reviewer:

ur2good2btru

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Regina, Saskatchewan, Canada

Reviewed: Sep. 16, 2007

I have to say that I wasn't overly impressed with the recipe. As I was putting it together I realized that there wasn't much chocolate in the recipe so I substituted 1/4 cup of the flour for cocoa and added chocolate chips and even then it wasn't enough for my tastes. I am rating it 3 because it is a good cake, but when I make a chocolate cake (zucchini or otherwise), I want it to be chocolatey.

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2 users found this review helpful

Reviewer:

Tania

Cooking Level: Intermediate

Reviewed: Sep. 16, 2007

I made this without the frosting, but with icing sugar sifted on before and after baking, with a pecan half on top. The zucchini is not that noticeable. It might be a good way to sneak some veggies into kids, but really mostly tastes like chocolate cupcakes.

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2 users found this review helpful

Reviewer:

dael

Cooking Level: Intermediate

Reviewed: Sep. 5, 2007

These were terrific! I always substitute applesauce for oil, whole wheat for white flour, and Splenda for sugar when I bake (I used a combination of the Brown Sugar Blend and regular Splenda since I didn't have enough brown), and I also took the suggestion of doubling the chocolate. They were moist and flavorful without being overly rich or sweet at all, and with the Sugar-Free Frosting recipe from this site (Lite Cool Whip, neufchatel cheese and sugar-free choc. pudding mix) came out to about 170ish calories apiece! I'll be making them again for a charity bake sale - dieters need goodies, too! Might even try crushed pineapple instead of applesauce and omit the chocolate... :-p

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7 users found this review helpful

Reviewer:

STARGAZER8383

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

Reviewed: Aug. 2, 2007

These are really good and I like the healthy changes substituting applesauce for oil and increasing the chocolate and adding vanilla. These aren't to-die-for, but they are great and I love using zucchini in it to add moisture and texture. These bake up beautifully and it made 24 perfect cupcakes that taste best warm and fresh!

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4 users found this review helpful