The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 5, 2009
Really great recipe! Thanks for posting!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 7, 2009
This cake is so moist and delicious! I made it for my supervisors' birthday, and I didn't have a tube pan so I made it in a 9X13 square pan. I also adjusted the liquids, dry ingredients, and baking temp for altitudes at 5000 feet. I will definitely make it again, and my supervisor loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 5, 2009
Took this to work a couple of days ago and they ate it up so quickly! Everybody told me how great it was! Will definately make again! I think my glaze was a little thin because it just ran off the cake and piled up on the sides but that was the only downfall! Thanks for a great recipe!
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Cooking Level: Expert

Home Town: Stanton, Michigan, USA
Living In: Cedar Springs, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 5, 2009
Made this tonight...yummy! Had a monster zucchini that was hidden in the garden and this was the perfect use for it. The recipe turned out great. Thanks Geri!
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Cooking Level: Expert

Home Town: Hayward, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 4, 2009
Best zucchini cake I've ever had. I did add some raisons and applesauce and I used buttercream icing :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 27, 2009
WOW!!!! what a big hit this make in my huge family. I cant stop making this cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 27, 2009
I love this recipe! It is sooo moist and tasty. I think the next time I make this (and I will) I will add more cinnamon. It only took 50 minutes to bake. I also added cinnamon to the icing yum. Bravo!
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Cooking Level: Intermediate

Living In: Watertown, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 22, 2009
Well...I truly have no self control! I kept sneaking back for just a little bitty slice of this cake, and the whole thing just disappeared! My husband said its the best, and so did the boss' kids...definitely a keeper!
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Cooking Level: Expert

Home Town: Tehachapi, California, USA
Living In: Princeton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 9, 2009
freakin awsome
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 6, 2009
Best zucchini cake! Took it to a church picnic and people were asking to take some home with them. I did follow the cream cheese frosting suggestion.
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Cooking Level: Intermediate

Living In: Lakeville, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 2, 2009
I took it to a gathering today - still warm - and it was the hit of the party! Very moist and flavorful. I made the recipe as directed, omitting the nuts and dusting the cake with powdered sugar instead of icing it.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 29, 2009
I followed the directions exactly, which is very hard for me. This cake was very moist, but very bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 27, 2009
Declicous. Very moist!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 25, 2009
this was a very good cake to make when you have extra zucchini. I didnt change a thing.although I did not put the glaze on.I left it just the way it was.I will make this again.Definately a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 24, 2009
I prepared this strictly by the recipe with no changes and it was fantastic. I agree with another rating that this cake improves if prepared a day ahead as the outer "crust" moistens up and flavors meld together even better. I used the leftover pineapple juice to prepare the glaze which offered a nice tangy flavor. Very impressive presentation especially on a tiered cake plate with a glass lid. Next time will try to reduce the fat grams by substituting some apple sauce as suggested by another cook.
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Jan
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Cooking Level: Expert

Home Town: Ocala, Florida, USA
Living In: Dalton, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 27, 2009
Wonderful as is. No changes needed. Made in 13 X 9. I did use the reserved pineapple juice instead of milk for the glaze but that is the only thing I did differently. Milk would work fine too. Couple things to note though. The batter is stiff at first but once you add the drained fruit and zucchini it thins so I would still drain the pineapple. Also, important to whip the eggs and sugar until light in color as directed. Makes a big difference in the resulting texture.
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Cooking Level: Intermediate

Home Town: Auburn, Washington, USA
Living In: Kenmore, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 23, 2009
this cake is the best!! made it yesterday and it's almost all gone. i halved the recipe and baked in an 8in round pan, all i can say is yummy. added ginger and nutmeg as another reviewer suggested, and did a cream cheese glaze. delicious :)
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Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Feb. 9, 2009
Absolutely delicious! Only change I made was that I did NOT drain the pineapple. The batter seemed a bit stiff so I put the whole can of crushed pineapple in, juice and all. Came out AMAZING!!! Just like the others here, I only needed 60 minutes baking time. WOW, will definitely make this again!
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Cooking Level: Expert

Home Town: Pinole, California, USA
Living In: Florence, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 29, 2009
Excellent!! Followed "QueenSharon00" suggestions, omitting the pineapple as well and it came out very moist and super delicious. Also used vanilla frosting for topping by warming it up and drizzling it on. Bake time was 70 mins for me in a tubular flute pan. Thanks for the recipe :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 21, 2008
This cake was great. Very moist, nice rich flavor. I didn't start out with super high expectations. So this was a wonderful surprise. Made recipe just as written, except I also shortened the cooking time to little over an hour. I used a cream cheese glaze. Wonderful first day, possibly even better the second, I don't think it will make it to a third in our house. My son had a great time cooking with the zucchini he helped grow.
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