This is a moist, chocolately cake and if you make it with shredded zucchini you don't know it's in there. I frosted it with the chocolate frosting recipe listed by another reviewer (the one uses 6T marg. but I use butter and it frosted a 9x13 perfectly). This also baked up in 50 mins for me. I also left out the nuts for personal taste, but I also didn't sub them with chocolate chips like many have stated. Other then no nuts, only using 1 C oil, and 4 C zucchini and vanilla instead of cinnamon (personal tastes) it is a good cake. The low rating is 1. due to my changes 2. just not a fan. I guess if i would of added the chocolate chips it would of been chocolatey enough for me but if I'm to break my diet for chocolate cake, I will stick with my very moist dark chocolate cake recipe. I have a lot of zucchini this year and most years that I usually freeze for use in soups/stews in the winter. As for making it into breads or cake i do now have a bread recipe that I will make again but I would only make this again IF I get an abundance of zucchini that I froze and made into breads. Thanks for sharing it's a good recipe with some slight tweaking but just not my cup of tea. :)
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This is a moist, chocolately cake and if you make it with shredded zucchini you don't know...