The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 14, 2009
I added a TBSP of honey to the batter... I love it!!! Delicious and moist!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 26, 2009
This cake wasn't bad; just okay. It didn't have much kick. Cream cheese frosting did make it taste better, but I probably won't make it again. Thanks anyways, my daughter and I had fun making it.
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Mel

Cooking Level: Intermediate

Living In: Bremerton, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 7, 2009
I've made this cake at LEAST three dozen or more times, and I ALWAYS get rave reviews for it. I even made it for my son's first bday (he'd never had cake at that point, so I didn't want to OD him on sugar and chocolate ;) ), and sprinkled it with icing sugar. Really moist and yummy, a GREAT snack.
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 13, 2008
I was very disappointed in this recipe. Too much cinnamon, not moist at all, ended up throwing the whole thing a way.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
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
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Expert

Living In: Lititz, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Expert

Living In: Sidney, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 9, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 6, 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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