This is a wholesome cake with zucchini, chocolate, walnuts and a great mix of spices topped off with a tangy orange glaze.
This needs some refining in the area of size of ring tin to use. I used one I had which is a standard size ring tin. The cake mixture overflowed the tin, the top got too crisp as I had to extend the cooking time by 20 minutes. It took almost one and a half hours to cook. Please specify the size of the cake tin to use. it would also be useful to include time and temp for a fan forced oven. I did not use fan forced but might do so next time - if I bother to try this again. - 13 Feb 2013
I never liked zucchini in anything until I tried this cake. It was moist, succulent, rich, and just downright decadent. I had two pieces of this right out of the oven and I could only finish part of them. After my brother lost his homecoming game last night in a miserable defeat, a slice of this phenomenal cake cheered him right up. This is a SPENDIFFEROUS recipe and I'm never trying another for zucchini cake again. Thanks for sharing Ani! - 05 Oct 2002 (Review from Allrecipes USA and Canada)
I wasn't sure how my husband would like this cake - not usually his kind of thing - but he LOVED it. I was pleased with how moist it turned out and I loved the hint of orange flavor. The only substitutions I made were: applesauce for 2/3 of the butter, and Splenda for 3/4 of the sugar - just to make it a bit lower in calories. This is a wonderful cake - thanks for the recipe! - 30 Aug 2003 (Review from Allrecipes USA and Canada)