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.

Yum! The only thing I did differently was to decrease the sugar to 1-1/2 cups. Do yourself a favor by waiting until the next day to allow the flavors to fully blend throughout this wonderful cake. I took it to work the morning after making it, and it was gone like a flash!

Great recipe. I made it just as written and would not change a thing. I did not wait long enough to put on the icing though. So next time I will be more patient and wait for it to cool down all the way. Thanks Linda

Wow, this was incredible. I made mine in an angel food cake pan. It took longer than 80 minutes to cook. I think I had to cook it for another 15-20. Turned out perfect though. I brought the majority of the cake to work and it was gobbled right up. I made the icing suggested by another by using powder sugar, pineapple juice and vanilla. So yummy!!! Great recipe! The pineapple really makes it!

I used a 9x13 pan and baked for about 40 minutes. Used 1/2 cup oil, 1/2 cup applesauce. I added 12 oz crushed drained pineapple, and an additional 1/3 cup flour to make up for the extra pineapple. I omitted the nuts, because I didn't have any. This cake turned out fabulous!!! Extremely moist, reminds me of the oatmeal cakes my mom used to make, but a little healthier for you :)

I topped this very moist cake with whipped cream cheese frosting. The small peice I tasted before sending it to work with my husband was great. It was a hit at his office. Love the pineapple! Thanks!

Made for dessert last night. The taste was wonderful and very moist. Followed directions exactly. I did not have to bake for as long as stated so watch your baking time. Big hit with everyone!

Excellent Recipe for a Zucchini Cake. I've been searching for a "cake" recipe to use up my zucchini and I wanted something different than zucchini bread. I did tweak it a bit using 1/2 cup oil, 3/4 cup applesauce and eliminated the pineapple altogether. I added 1/2 tsp. each of cloves, ginger, allspice and pumpkin pie spice in addition to the cinnamon because my family loves spice cake. This cake had a great texture and very moist. Delicious :-)

The only change I made was by mistake. I added a 20 oz. can of pineapple and didn't realize it until I had it stirred in. I then added about 2/3 cup of additional flour and it turned out great. It is so moist and delicious.

I cut the recipe in half to fit my tiny bundt pan. It only took 50 minute to cook! We loved it

Excellent cake!! Wonderful way to use up all that zucchini from the garden! My husband doesn't eat zucchini, but he never even knew it was in the cake...and now it's one of his favorite cakes!

I did a trial run on this b4 my daughters bday just in case, and it was great. I had mine in the full 80 minutes and it is still nice and moist. I also did the cream cheese on top. Yummy.

Excellant! We have several great cooks at my office. I took this cake and got great reviews. Very moist. I also used the pineapple juice as the liquid in the glaze. I used a Bundt pan and it was done in 50 minutes.

Yum. I halved the recipe and baked in a smaller, rectangular pan (~6x11") for 50 minutes. I replaced half the oil with apple sauce, and did not bother with the glaze. I'm eating the cake right now (not paying much attention to the "let cool" instruction), and finding it a little sweet. I will cut the sugar to 3/4 cup. Otherwise, it's moist and delicious! (Update: half the recipe makes 12 medium muffins. Bake for 25 mins.)

The cake was moist and filling. I left the glaze off and it was very tastey without it. Easy to bring along on a picnic, no messy frosting.

My husband and I loved this cake. I made it pretty much as written, but without nuts. Baked it in a 10" Bundt pan for 60 minutes...let it stand in the pan for 10 minutes before turning it out...popped out perfectly! (That part always makes me nervous.) Glazed it with a fairly thick glaze consisting of 2 tablespoons cream cheese, 3/4 cup powdered sugar, 1 tablespoon pineapple juice, and 1 teaspoon vanilla. It was so pretty I submitted a picture, which is now under review, so we'll see if it ever shows up. :) Thanks for a delicious way to use zucchini!

This was so delicious and moist! Everyone loved it. I buy beautiful Zucchini at our Farmers Market so I look forward to baking this cake again. As the other users suggested I did use a bundt cake pan and it did take 80 min to bake. I also drizzeled cream cheese glaze as suggested by another user except I used Evaported Milk Glazed this with a cream cheese glaze (2 T cream cheese, 2/3 c confectioners sugar, 1 T milk, 1 tsp vanilla). I had no walnuts on hand so substituted with toasted hazelnuts. It went great with hazelnut coffee in the morning.