Reviewed: Sep. 30, 2008

This was absolutely delicious. I had some golden zucchini and it worked beautifully with this recipe. I did halve the amount of cinnamon because my other half (notice I didn't say my better half - hehehe) doesn't particularly care of cinnamon. It must have been just right because he loved it. I made this yesterday and there is only half a cake left. My friends loved it too.

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MCS80013


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Reviewed: Jul. 20, 2008

Superb! Great zucchini cake recipe. Am one that likes frosting with my cake, so made a cream cheese frosting to accompany this superb cake. Also made up cupcakes using this recipe. Much less cooking time of course for the cupcakes. Check them periodically til golden on top. Thank You for the fantastic recipe. I can't stop eating this cake it is to good.

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KELEKITCHEN

	Cooking Level: Intermediate
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Reviewed: Jul. 7, 2008

This cake was good but not great. It seemed to be lacking something. I added some nutmeg to spice it up a bit. Maybe Allspice would have been better. It was much improved with the addition of Cream Cheese Frosting. My boyfriend thought it tasted just "ok". But would prefer I not make again.

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kim

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Saint Louis, Missouri, USA
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Reviewed: Apr. 21, 2008

I love this, I had to whip something up quick and I had lots of zucchini but didn't have any pineapple, so this was a great find. Turned out great and everyone couldn't believe there was zucchini in it. I used half applesauce (unsweetened) half oil and it was great. Used whole wheat flour and baked in a bundt pan. Yum!

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Tiffany


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Reviewed: Jan. 12, 2008

This cake is so incredibly moist! My husband wasn't very excited about the idea of zucchini cake, but he really liked it and ate alot!I didn't have walnuts but it still came out good...next time I think I'll use this recipe for muffins with a cream cheese frosting...yum

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NMB3

	Cooking Level: Intermediate
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Reviewed: Oct. 10, 2007

Wonderful cake!!!!! I used 1/2 cup each of white sugar, honey, and brown sugar instead of 1 1/2 cups of white sugar. I also added 1/2 teaspoon extra cinnamon and 1/2 teaspoon of nutmeg. Tastes wonderful and was great even two days later (how it lasted that long I do not know).

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Dylan

	Cooking Level: Expert
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Reviewed: Sep. 17, 2007

This was a moist, delicious cake. I substituted 1/2 c. of applesauce for half of the oil to reduce the fat content and it turned out great. I needed more servings of cake so I baked it in a jelly roll pan for 25 minutes and then frosted it with cream cheese frosting. Very good! Will make this again.

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Lori M.

	Cooking Level: Expert Living In: Lititz, Pennsylvania, USA
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Reviewed: Sep. 4, 2007

have made this cake a number of times for friends and work mates. its always a hit. everyone has loved it and requested it. tastes best with a cream cheese icing (icing sugar, vanilla essence, lemon juice and cream cheese)

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melissa

	Cooking Level: Expert Living In: Wellington , Wellington, New Zealand
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Reviewed: Aug. 30, 2007

Yummy! Substituted 1/2 cup applesauce for half of the oil, and used whole wheat flour with success. Very moist - even better the next day.

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Caroline O.


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Reviewed: Jul. 24, 2007

I didn't think these were anything special. I made 24 muffins. I felt they lacked kick, even though I added 1/4 tsp. of nutmeg. They definitely need the cream cheese frosting.

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d

	Cooking Level: Intermediate Living In: Aston, Pennsylvania, USA
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Reviewed: Jul. 23, 2007

Since I had zucchini coming out of my ears, I doubled this and it made a 4 quart pan AND 2 dozen cupcakes. Because of allergies, I was compelled to substitute chocolate chips for the nuts :). The chocolate chips sank to the bottom, but still tasted great. Topped with a thin layer of cream cheese frosting. I thought it was a little heavy on the oil and could have used a little more spice.

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3littlebeans

	Cooking Level: Expert
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Reviewed: Jul. 20, 2007

I made this just like the recipe called for, then put it in a bar pan. I then made my mom's cream cheese frosting, (1 pkg. cream cheese, 1 stick butter, 4 cups powdered sugar and 1-2 tsp. vanilla), and it turned out great! Thanks so much for the recipe!

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Amy


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Reviewed: Aug. 22, 2006

Oh goodness! This is yummy! Frosted with cream cheese frosting. I made one for my husband's office and one for my office. None left by noon at either place.

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JAYNEO

	Cooking Level: Expert Living In: Sidney, Ohio, USA
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Reviewed: Aug. 7, 2006

Very good! I added 1/2t. nutmeg and finished the cake with cream chees icing. Delicious. Will definitely make over and over!

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MUSICMOM20785


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Reviewed: Mar. 10, 2006

When I baked this cake and tried it I gave it a 3 star rating. I did not frost it, but baked it in a bundt pan and sprinkled it with icing sugar. It was ok, but the next day it was worse. I wouldn't make it again. It seemed to get denser and did not have a great flavour. I would have given it a 1 or 2 star rating after the first day. Sorry.

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GRANDMAH


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Reviewed: Dec. 2, 2005

Yummy cake! I decided to use 1 c carrot and 1 c zucchini… and 2 t cinnamon, 3/4 t ground nutmeg and 1/4 t ground cloves (versus 3 t cinnamon.) I took it to work and the whole ER was begging for seconds! Thanks, Joan, for a great recipe!

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DJKreut

	Living In: Seattle, Washington, USA
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Reviewed: Oct. 9, 2005

This cake is awesome! I made it last evening, and was happy with the results. My DH is taking some to work for his coworkers to enjoy with their coffee. The cake rests well overnight and actually tastes even better the next day. I did add raisins to the batter, and will add chocolate chips next time. Thanks for such a nice recipe!

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NANCYG56


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Reviewed: Sep. 21, 2005

This was a great recipe! I frosted it with the cream cheese II recipe and it turned out great! A hit with guests! In the future I may add some nutmeg to the cake, but otherwise delicious! Will make again!

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Isabelle


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