Reviewed: Sep. 28, 2008

Thanks for a great recepie! This was my first time making a zuccini cake and I was very pleased! Very moist but not gloppy or dense, and didn't get stale the whole week that it lasted.

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sonotech613


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Reviewed: Aug. 24, 2008

Great cake. Uses a lot of zucchini and holds together very nicely. I wanted more orange flavor but that is just me--I love chocolate and orange. Thanks for the recipe.

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Very moist cake. Chocolaty without being overpowering. A nice texture, but not cake like. I don't taste the orange in the cake at all. But neither do I taste the zucs either. :) My 8 year old thought it was really good! Easy to make and really yummy! Yes, I'd make it again. THANKS!

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Sharlaine

	Cooking Level: Expert Home Town: Keyser, West Virginia, USA
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Reviewed: May 20, 2008

I baked it as instructed. It was OK, but disappointing. My family of 8 chocolate lovers left three-fourths of it on the cake plate to go bad!

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FARMMOM7

	Cooking Level: Expert
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Reviewed: Mar. 11, 2008

This was exceptionally moist and choclately. I used 1/2 whole wheat flour. I didn't tell anyone there was zucchini in it as I didn't think they would eat it. I made this for my daughters birthday cake and everyone had big slices. There is none left.

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Susanna

	Cooking Level: Expert Living In: Hamilton, Ontario, Canada
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Reviewed: Feb. 19, 2008

Excellent. I made it without the cocoa and it turned out great. The walnuts make it taste like a carrot cake, so might try the recipe without walnuts in the future.

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jolonz


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Reviewed: Aug. 10, 2007

I like zucchini bread, but I thought this was terrible. It overflowed my bundt pan while baking, then broke while I was taking out of the pan. I won't make it again.

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tiavava


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Reviewed: Apr. 10, 2007

always a HUGE hit! exellent way to use up all those extra zucchinis from my garden.

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dodster

	Cooking Level: Expert Living In: Napa, California, USA
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Reviewed: Nov. 5, 2006

This is the best way I have found to get rid of zucchini! I grated the zucchini with the small side of the grater - hard to tell its in there now. Also, I split into 2 bread pans and cooked for 45min at 350F due to lack of a bundt cake pan. The glaze is a glaze, not icing, so its OK if its thin. Spoon it on and let it soak in a bit.

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dr_d12


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Reviewed: Oct. 27, 2006

This is the best zucchini cake I have ever had. I used 1/2 the sugar, added 1 cup of coconut. I meant to add some orange extract to the cake but forgot so I added it to the chocolate ganache I poured over this wonderful cake. Will make this again!! *Update* I had no butter so I used all applesauce and made sure I added orange extract in the cake and the icing!

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ROBYNBNB

	Cooking Level: Expert Home Town: Hinton, Alberta, Canada
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Reviewed: Aug. 8, 2006

Wow! Awesome use of zucchni! The hint of cinnamon really adds a yummy touch to this cake. I didn't have orange juice so I iced it with chocolate icing which was heavenly and if you really want to make it decadent, add 1 cup of chocolate chips. I didn't have a Bundt pan but it worked nicely in a 9x13.

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Andrea S.


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Reviewed: Jun. 23, 2006

This is a great recipe. For a stronger orange flavor I would suggest using orange extract. It has more flavor than juice or orange rind.

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PAULAK2

	Cooking Level: Intermediate Home Town: Mckenzie, Tennessee, USA
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Reviewed: Jun. 13, 2006

Extremely moist cake, and super easy to make. I grated the zucchini very finely (as I don't like chuncks of vegetable in my desserts!) and I did press a good deal of the water out of the zucchini before folding it in to the batter (as some other comments mentioned that the recipe turned out really gooey) and it turned out wonderfully moist and soft, not gooey at all. I will totally make this cake again; I'd also like to try it as a loaf for breakfast, with more nuts and some dried fruit, too.

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Shannon

	Cooking Level: Expert Home Town: Butte, Montana, USA Living In: Saint Paul, Minnesota, USA
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Reviewed: Aug. 25, 2005

I made this cake today and it turned out very, very moist, almost to the point of being gooey.If I were to make this again, I would decrease the amount of zucchini to two cups.Also I left out the orange zest and doubled the amount of cinnamon, as we love that stuff!! The cooking time was about fifeteen minutes longer in my oven, than what the recipe stated. When cooled ,I put chocolate icing with cinnamon in it. It is a tasty cake and a good use of your garden zucchini. It is just a little too gooey for us.

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lilypads

	Cooking Level: Expert Home Town: Milton, Nova Scotia, Canada Living In: Yorkton, Saskatchewan, Canada
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Reviewed: Aug. 16, 2005

I forgot the cocoa and had a Zucchini Orange Cake and it was fantastic. It was very popular at a potluck dinner--moist and flavorful. Will make it again.

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Dr J


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Reviewed: Jan. 29, 2005

If you have never made a zucchini cake (as I hadn't before this one), you must first know that these things have a different flavor/texture. I know most people probably like it, but the little chunks grossed me out. I should have just tried a chocolate orange cake recipe and forgotten about the zucchini. So I am sure this recipe turned out exactly like it should have. But I won't be making it again.

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CBARBUSCA

	Cooking Level: Intermediate Home Town: Bradenton, Florida, USA Living In: Bucharest, Bucuresti, Romania
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Reviewed: Sep. 19, 2004

So far everyone that has tried this agrees that it is wonderful!! I've made this recipe twice - the first time I followed the directions fairly closely - I used chocolate & lemon flavoring (would have used orange if I had it) instead of the vanilla and I added a bit more orange zest. The second time my zucchini was a bit drier, so I added 1/4 orange juice and 1/4 chocolate sauce - mmmmm! Even better!

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Zucchini Chocolate Orange Cake

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