This was a very good recipe, and why is it that Jillian is here looking at me while I am writing this very sweet fattening review. I did not follow the recipe exactly, because there was one person possibly the poster of the recipe that mentioned it was like carrot cake, which gave me a brain storm to add 1 Cup of carrots and 2 Cups of zucchini. Worked very well I might add. I did not add all of the oil, I used 1-1/4 cups. You could probably get away with only 1 cup of oil maybe less than that even. who knows. And I only had 3/4 tsp vanilla, so that is what I used. I could not tell the difference. I also added 3 tsp. of cinnamon. But other than that, I did the same 3 pan system, but it took my oven about 55 minutes at 325 and it was not over cooked. Anyhow, it was all I could do to keep myself from eating the cake without frosting. Since I am not a frosting fan anyhow. They looked so moist sitting there waiting to cool. Wow!! And they certainly were delicious even with frosting. Next time, I think I will follow the recipe to a tee, and then not use the cream cheese in the frosting, and make more of a whipped cream cool whip type frost. Thanks for the recipe, it is definately a keeper.

This was so delicious! I made this in a 9x13 pan like other reviewers and it came out great. I also decreased the sugar to 2 1/2 cups. It is very much like carrot cake.

Moist & Delicious! I have made this recipe several times (zucchini season) and I have excellent results every time. I like to use my bundt pan, so I bake it at 350 for 80 minutes. My six year old begs for this recipe on a regular basis.

Like other reviewers, I made a 9 x 13 cake instead to take to a party. The hosts are big carrot cake fans and since I had plenty of garden zucchini, I thought it was a great combo. I used only 2/3 cup of oil, the rest applesauce. Very moist cake, sticky and a bit doughy. The main problem was that it was fine...but, nothing special. Not a lot of flavor, not at all exciting. My husband ate it, but said he'd rather have something else next time.

Yummy! Cut down the oil to 1 cup and used 1 cup whole wheat flour. Also cut back the sugar to 2 cups. Made half of much frosting and only frosted in between the layers and on top. All this cut the fat and sugar down a lot. And it still turned out great. So, thanks for the basic recipe that was easily modified.

Even my picky kids loved this! (Zucchini? yuck!....until they tasted it!) I reduced sugar to 2 1/2 c. and reduced oil to 1 cup, and added bit of ground flax seed. Baked in 9 x 13 for 1 hour. Great!

I love this cake and so did my family. It freezes beautifully. I made extra and froze in single serving sizes so it's easy to go for lunches etc. It's great with or without cream cheese frosting. I do find there is alot of sugar though and will try to substitue some of that. Awesome cake. thanks

I made this recipe and I loved it. Thanks so much.

Yummy! Thanks for a wonderful recipe!

I can't get enough of this cake. Everytime I bake it I add something different. Coconut, currants, walnuts, raisins. Also, I only use 2 cups of brown sugar and 3/4 cup of oil.

This was GREAT! I scaled down the recipe to get a two-layered cake. It was easy and tasted wonderful and moist. My husband said our friends were SWOONING over it! ps most of them are Triathletes and *picky* about what they will eat!

I loved this cake. Made it for my brother-in-law's birthday and it was a hit. I made a few adjustments. I cut the sugar to 2 1/2 cups and used turbinado sugar. I added 1 1/2 cups of currants. And instead of the cream cheese frosting, I glazed it when cooled with a simple glaze (1 cup powdered sugar, 1 teaspoon cinnamon, 2 tablespoons milk, and 2 teaspoons vanilla). I made it in a 9x13 pan instead of layers and it came out beautifully. I had to bake it longer (I think about 55 minutes). It was a fantastic recipe. Thanks Suzzane!

The batter was extremely thick, gooey, and difficult to manage. Especially transferring into pans. From the oven, the cake seemed undone. It was hard to remove from the pans, but once all was assembled with the frosting...it was fabulous! My family couldn't stop raving about it. Very moist and delicious.

Hubby and I loved this cake.. I noticed someone commented was too much batter,but it does favor a carrot cake and they are also 3 layer..anyway..Hubby brought some to work and others also loved it..

Thought making this in three layers was too much work, so put in a 9x13 pan. Came out just great, and much simpler. Was a very moist tasty cake. Took to work & was a big hit with everyone. Will Definitely try again!!!

Sorry to say this was not a favorite for me. Pans were sticky and hard to remove. Cake too sticky and doughy. Thanks anyway.

This recipe is a real family pleaser. It tastes just like carrot cake. I shared this cake with my neighbors and got rave reviews on it! This recipe is definitely a keeper.

Fantastic! Everyone loved it. I made it in a 13"x9" pan instead of 3 layers and it baked up moist & delicious. It's a new family favorite.