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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Photo by jeffrey
Reviewed: Nov. 20, 2008
Very simple to make. Next time I will have to add some raisins. Some things I altered were the spices and applesauce, instead I just used a Tablespoon of pumpkin spice and 4 Tablespoons of butter.
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jeffrey
Photo by jeffrey
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Oct. 1, 2008
very very good! and a hit with my friends. my first try was with a cup of plumped raisins - mmm! I'll be trying several other options; carrots next I think! it doesn't need it, but this would be a great cake with cram cheese frosting.
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love2cook
Photo by love2cook
Cooking Level: Intermediate
Home Town: Pierre, South Dakota, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Sep. 10, 2008
This cake was awesome! I have never before commented on a recipe I've used from this site but this cake turned out perfectly. So perfect, in fact, that I made it twice in one week. (My brother and sister-in-law were visiting and ate up the first one.) Thanks for sharing!
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3 users found this review helpful

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Lauren
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Aug. 19, 2008
This recipe was excellent and very easy to make. It took about 3 zucchini in order to get the 3 cups required. Definitely make sure you let the zucchini drain after grating it as it is extremely juicy, I took a large spoon and mashed it in the colander to get a lot more juice out. I tried it in a bundt pan which took about 50-55 minutes and came out extremely moist. Highly recommend this recipe!!
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6 users found this review helpful

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PeanutAshes
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