Reviewed: Aug. 17, 2011

Oh, this is such a wonderful cake! The chocolatey aroma fills the house! I would not omit the cinnamon; it does not overpower the cake, just gives it an unidentifiable complex flavor. I added a cup of chocolate chips and replaced half the oil with applesauce. The cake is moist and rich and slices beautifully. For a generous amount of glaze I melted 6 ounces of bittersweet baking chocolate with 4 tablespoons of butter in microwave; added a bit of agave nectar to sweeten slightly. YUM!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NANCY DOBRINSKI

Reviewed: Aug. 17, 2011

This cake was the bomb! I wasn't sure but I was intrigued by the zucchini so I made it and it turned out so moist and it was just gorgeous. You couldn't go wrong with this recipe. Also, just a side note, there was one teaspoon of cinnamon and normally in recipes I don't taste the cinnamon that much but this was really nice and the taste came through and it was nice with the chocolate! THANKS SANDY!!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rawhaan

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Aug. 15, 2011

This was an excellent cake. Wow. I had a go-to chocolate cake recipe for years but I think this will be the new one because it is made with zucchini and can be altered to be made healthier. I replaced whole wheat flour for the all purpose, cane sugar for the white sugar, 3 eggs instead of 4, 1 C of melted butter since I do not have vegetable oil and I grated an apple on the smaller grating hole to get the 1/2C apple sauce for the remaining cup of the oil. It was so good, I didn't even ice it and took slices on a hike and it was devoured and loved and friends were surprised it was "healthy". Next time I will replace more of the oil with grated apple and maybe put a few chocolate chips into the batter so I'll feel the melted chocolate in my mouth. This was an amazing recipe and so tasty. Thank you for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

michelle_dimsum

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Aug. 10, 2011

Ye gods - who would've thought! Wonderful :)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Aug. 6, 2011

Until a couple of weeks ago, the idea of having veg in my cake totally repelled me. But my sister had been begging me to bake a carrot cake for her birthday, so despite my reservations - I did and then I realized I had beem prejudiced all along, coz it tasted delicious! So I thought, heck, maybe I'm missing out, so I decided to make this zucchini cake for my boyfriend. He's always saying that my chocolate cakes are too dry, and this one seemed like it would be moist. I gave it a try, and - this is the best chocolate cake I've ever baked! So moist and fudgy! I'm definitely gonna be making it again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

babooshka76

Cooking Level: Intermediate

Living In: Warsaw, Masovian, Poland

Reviewed: Aug. 6, 2011

Awesome moist cake!!! Cut the oil to 1 cup and used zucchini brownie frosting from site and used mini chips instead of nuts. Awesome!! The only thing i'll say is I wanted a chocolate chocolate cake and it could've done without the cinnamon. But I still liked it with the cinnamon!!! Plus I got to use some of my bumper crop of zucchini. Thanks for the recipe!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LFERONTI

Cooking Level: Intermediate

Reviewed: Aug. 3, 2011

I made this for my family and they loved it! I added chocolate chips to it and it made it even better. it is super chocolatey but it's not overly sweet. It's a great use of zucchini too.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

PeetaBread

Reviewed: Jul. 30, 2011

I have made this recipe several times and my whole family loves it! Great use of leftover garden zucchini. It's moist and not too sweet. The only change I've ever made is using a applesause/oil mix if I have applesauce in the house. Either way it's still great. I've also baked it in a bundt pan at 350 degrees for 1 hour then topped with a store bought vanilla glaze

Was this review helpful? [ YES ]
3 users found this review helpful