Reviewer:

Reviewed: Sep. 13, 2011

Amazing cake! I love that this works well with my high altitude! One of the very few homemade cakes that I can actually bake and it turns out.

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Reviewer:

shakleejenn

Reviewed: Sep. 9, 2011

I cook with zucchini all summer and this is our favorite. Works great every time and is perfect for a barbecue.

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1 user found this review helpful

Reviewer:

wildflower

Reviewed: Sep. 5, 2011

This is an awesome cake!!! Made great cupcakes--good texture good shape wonderful! After reading other reviews I added a heaping 1/2 cup of Hersey's Special Dark unsweetened cocoa--UMMMM!

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Reviewer:

smartcookie

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Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

Reviewed: Aug. 20, 2011

Too sweet.

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Reviewer:

HennyJenny

Reviewed: Jul. 28, 2011

This cake was very moist and delicious. I added 1 1/2 tsp of cinnamon to the batter and I substituted 4 tbsp whole milk and 2 tbsp half and half for the 6 tbsp of evaporated milk in the frosting. I shredded 5 small zucchinis to make the 2 cups. The pulse setting on my blender shredded it very well. My kids even loved this cake. It was very good but I would put more cocoa in the batter next time to really bring up the chocolate flavor.

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Reviewer:

Momma of 2

Cooking Level: Beginning

Home Town: Willimantic, Connecticut, USA

Living In: Coventry, Rhode Island, USA

Reviewed: Sep. 27, 2010

Delicious! Will make again and again!

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Reviewer:

celestialhottie

Cooking Level: Intermediate

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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Reviewer:

mturower

Cooking Level: Intermediate

Home Town: White Pigeon, Michigan, USA

Living In: Minneapolis, Minnesota, USA

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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