Reviewed: May 23, 2012

This was really good. I did make a few modifications. Cut down the sugar a little and left most of the liquid in the zucchini. Made the batter thinner and was super moist. This is a recipe I will be making again.

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Reviewer:

Kathy

Cooking Level: Intermediate

Reviewed: Jan. 12, 2012

Simply amazing cake. Both moist and dense, just like the description says. Everyone who tried is was instantly in love. I decreased the white sugar to 1 1/2 cups and it was still way sweet. I added unsweetened coconut flakes and some chopped pecans. I bake a LOT and this cake is a keeper. Incredibly good.

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Reviewer:

Crislyn

Reviewed: Dec. 12, 2011

I started out using the recipe as posted and it is very good! Currently, I only use half the amount of brown and white sugar called for. I have found the applesauce adds enough sweetness. I also add 1 cup of dried cranberries(craisins) which are also somewhat sweetened. I do not find that the reduction in sugar changes the outcome or the overall flavor. This is a great recipe, everytime I make it and give it to the neighbors, they love it.

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Reviewer:

pearsolm

Reviewed: Oct. 19, 2011

Good taste and nice texture. However, this is a pretty time-consuming cake to put together.

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Reviewer:

MIHAELA

Reviewed: Oct. 6, 2011

It was very moist....instead of oil, I used applesauce (1 3/4 cups) and it was delicious....

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Reviewer:

triste55

Reviewed: Sep. 29, 2011

Wonderful Recipe! Great way to use up the rest of my applesauce excess. My neighbors loved it as well and requested the recipe.

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Reviewer:

MANDA2BH

Reviewed: Sep. 23, 2011

Very good, moist but I had to bake it a little longer than called for.

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Reviewer:

Hurdland

Reviewed: Sep. 12, 2011

I hate to give this recipe a low rating but unfortunately my family didn't really like this cake. We thought it had a strange texture and my husband thought it was too oily. Looking back at the recipe, I'm wondering if it was the applesauce that gave it a strange texture we didn't like. It's hard to say because I never use applesauce in my cakes. I wouldn't let this review discourage you from making it, though, judging by the perfect rating it has. It just didn't work us. Thanks anyway.

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Reviewer:

rosabela

Cooking Level: Intermediate

Reviewed: Aug. 30, 2011

Not wanting to overload my son with sugar, I made this cake for his first birthday and topped with a cream cheese frosting. Everyone raved about this cake! The best part is that my son had a wonderful birthday party and no sugar crash after. I should mention that like other reviewers, I cut the sugar down to 1 cup each and the oil to 1/4 cup. It was perfect.

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Reviewer:

laura

Cooking Level: Intermediate

Living In: Aurora, Colorado, USA

Reviewed: Aug. 29, 2011

I made muffins instead of a cake (cooked 20-25 minutes; 23-24 muffins). I cut sugar down to 3/4 c white and 1/3 c brown - can't imagine using the full amount. Also, cut oil to 1/2 c and increased applesauce to 1 1/4 c. OK I guess I really played with the recipe but it turned out great!

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