Reviewed: Nov. 12, 2009

Absolutely delicious! NOTE: do not pour frosting on cake when cake has just come out of the over. My cake soaked up all the frosting and left it looking not so appetizing. I then made some more frosting to put on it when it cooled so that it had a better presentation. Tasted great tough!

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mturower

Cooking Level: Intermediate

Home Town: White Pigeon, Michigan, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 28, 2009

AWSOME CAKE I HAVE BEEN OFFERED MONEY TO MAKE THIS FOR PEOPLE...THE TRICK TO MAKING THE CAKE NOT TO SOGGY IS TO DRAIN THE ZUCCHINI IN A STRAINER AFTER YOU HAVE PROCESSED IT IN THE FOOD CHOPPER I HAVE ALSO SUBED THE MILK IN THE CAKE WITH SOUR CREAM AND USE BUTTER INSTEAD OF OIL AND IT'S JUST AS AWESOME. AND I USE REGULAR WHOLE MILK IN THE FROSTING GREAT WAY TO USE UP THOSE FAT ZUCCHINI'S IN THE GARDEN.

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londonrose

Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

Living In: Highwood, Illinois, USA

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Reviewed: Aug. 15, 2009

Wonderful recipe!! I will make this again!!

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Kim S.

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Reviewed: Jul. 17, 2009

This is a fantastic great recipe! I made this to take to a family reunion and it was definitely a big hit!! Thanks!!

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CheryB

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Reviewed: Jul. 9, 2009

Cake turned out super for me.One guy add a large piece of the cake and was talking about how good it was and then someone mentioned zucchini he freaked. Very moist and delicious. Great with glass of cold milk.

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Mel K

Cooking Level: Expert

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Reviewed: Aug. 22, 2008

What did I do wrong? My cake turned out very dense, almost had a gelatanous texture to it. The icing was good but putting it on the warm cake made the cake soggy on top under the frosting once it cooled. It needs more of a chocolate flavor. I hate to write not-so-good reviews when everyone else is raving about this recipe but it didn't turn out for me.

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dolciem

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Aug. 12, 2008

Yummy!!! I baked mine in a 9X13 for about 40 mins. until tooth pick was clean. I didn't have time to make the frosting so I added 1 cup chocolate chips. Next time I'll try a litle more chips. Very good cake.

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Tami

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Reviewed: Aug. 12, 2008

Very tasty. The zucchini makes the cake moist, which is great. The icing alone is to die for, i think ill use it to put on other cakes and brownies! I had walnuts and forgot to add to the icing. I will do that next time, b/c I have always liked nuts in my sheet cake.

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crazymike66

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Reviewed: Aug. 8, 2008

I made this as posted and it is amazing! The only thing I may do differently next time is peel the zucchini because there were green flakes in it that almost gave away the "secret" ingredient to my husband. He ate two pieces and loved it, he has no idea.

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LANASMOM

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Reviewed: Aug. 7, 2008

I had lots of extra zucchini from the garden that I needed to use. I chose this recipe because it's easy and would use a fair amount of the zucchini. I used the exact ingredients called for in the recipe except that I put them into muffin tins instead of a sheet pan. The good things about this recipe: Perfect looking cupcakes - nice domed top. They bake evenly. Very moist. I added a handful of semi sweet chocolate chips in some of the cupcakes and that was an awesome addition. The negative things about this cake: It's not very chocolately. I guess I could have just added more cocoa but maybe some melted chocolate would have been better? There is another chocolate zucchini recipe on this site that uses melted chocolate and I've tried that recipe and it's excellent but I chose this one because it looked easier. It's very easy and quick to put together but I think it needs a deeper chocolate for the cake part. The frosting recipe is good/average. It's not a deep chocolate either but it's acceptable. Don't get me wrong - I'm not a dark chocolate person, I actually prefer milk chocolate but I guess I'm looking for a deeper flavor of chocolate.

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nilla

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Reviewed: Aug. 3, 2008

Wow! So delicious and MOIST! Although it's great as-is, I may "sin it up" some and add chocolate chips and substitute some coffee for milk next time :)

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Cookwithyourkids

Cooking Level: Expert

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Reviewed: Jul. 26, 2008

This recipe was good, but I felt like it was missing something. I added toasted pecans to the top of my icing for added texture.

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cliffennifer1

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2007

Really liked this recipe, very moist... Kids loved it. Did not use frosting recipe for lack of evaporated milk, but did frost with a chocolate glaze. Definately will make this again.

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Laura

Cooking Level: Intermediate

Home Town: Livonia, New York, USA

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Reviewed: Aug. 6, 2007

What a great cake~! Made this last summer and ready to make it again.

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124FAN

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Reviewed: Jul. 23, 2007

This is the best chocolate cake ever!!! So moist and chocolatey!! The only change I made was I added 1 teaspoon of cinnamon to the cake batter. Definately a keeper!!!

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JDS8000

Home Town: Forest Hill, Maryland, USA

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Reviewed: Jul. 12, 2007

I too love Texas sheet cake so when I saw this recipe and my zucchini sitting in the kitchen, I knew I had to try it! It was a hit. Tasted moister than normal Texas sheet cake. Great way to use zucchini as well. I didn't have evaporated milk on hand, so I didn't use the icing recipe...I used one that took regular milk instead. Thanks for sharing the recipe!!!

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