Reviewed: Feb. 4, 2012

Very good! My Fiance does not like Zucchini. I made this for him and did not tell him it had Zucc. He loved it! Then I told him the "secret" ingredient!! lol

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Reviewer:

Runwee

Reviewed: Dec. 12, 2011

My family adores this recipe and begs for it... I use 1/4 cup oil as well and happy with results. BIGGEST HINT: Bake in a bundt pan, not a 9x13. Extend cooking time to 45-50 min, but turns out insanely well. I've made in both pans and everyone by far prefers the thicker bundt slices - the denser cake retains even more moisture and looks so beautiful when you turn out and dust with powdered sugar! Tastes even better the second and third day...don't be afraid to make ahead if bringing to a social function.

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Reviewer:

justsar

Cooking Level: Intermediate

Reviewed: Nov. 21, 2011

I was looking for a recipe for zucchini and found this one. I made as written except used Truvia for sugar and left out chocolate chips. Can't have the sugar. Was very moist, will make again.

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Reviewer:

kymzie

Reviewed: Nov. 10, 2011

This cake is awesome. The first time I made it gluten free with "Cheatin Wheat" flour. It was moist and perfect - used zucchini from my garden as well. The second time I made it with normal flour for a present and it was WELL rcvd. Love it. This recipe is a keeper.

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Reviewer:

Kristy

Reviewed: Sep. 1, 2011

i followed others and only used 1/4 oil but followed the rest of the recipe exactly and it is the best cake and I have had rave reviews myself, thanks for this recipe

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Reviewer:

ehagg80

Home Town: Telford, Pennsylvania, USA

Reviewed: Jul. 31, 2011

I finally tricked my boys with this cake. I've made several versions of Chocolate Zucchini cake and this was the only one that they didn't call me on. I am in love with this recipe. I omitted the walnuts and added extra choc chips. Also cut the oil down to 1/4 cup. Baked it at a lower temperature for a bit longer and it ended up tasting like a dessert from a 5 star restaurant. Yummmy. Thanks Grace!

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Reviewer:

Momma of Momma's Boys

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Reviewed: Jul. 26, 2011

This is a simple to make cake and is so moist. Made mine in a bundt pan and baked 15 min longer .

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Reviewed: Jun. 26, 2011

Sorry, I just don't understand the 4 and 5 star reviews. The cake has great texture and looks great, but the flavor isn't there. I used chocolate chips (doubled the amount actually to finish up a bag), but not walnuts. I'm going to correct the problem with frosting, yet this sounded like a cake that I didn't have to mess with topping it with anything.

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Reviewer:

RASHELLY

Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

Reviewed: Mar. 15, 2011

Made it for a birthday pub outing...so many positive comments, and requests for the recipe :) Also, just a random fact: in England, where I am living right now, they call zucchinis courgettes.

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Reviewer:

MissRebeccaEmily

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

Reviewed: Jan. 15, 2011

Delicious. I added extra chocolate chips for bursts of chocolate in the middle of the cake. Also, I used a bit less oil than the recipe called for, and the cake was still perfectly moist.

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