This chocolate zucchini cake is wonderful by itself but even better topped with cream cheese icing. It's a simple recipe to put together.
Should be in the Top 10, in my opinion ! As promised, delicious, rich and moist. Willingly accepts another 1/2 cup zucchini when the garden is bountiful ! I use a Bundt pan, and substitute an icing sugar/milk mixture to drizzle over the top when almost cool. A chocolate lover's fantasy come true. Starting to salivate just thinking about it ! - 15 Sep 2005 (Review from Allrecipes USA and Canada)
Excellent recipe. I don't measure the zucchini though.... i just choose 2 large zucchini's and grate them and voila... the moistest cake ever. If you want a really smooth taste to the cake you can subsitute a cup of the white sugar with icing sugar (can be done with most recipes) and it really gives it that "melt in your mouth" taste. I love this recipe and it goes really well with cream cheese icing OR with a dollop of whipping cream / cool-whip on top. I'm using this recipe to make cup-cakes for my child's 1st birthday next week. At least she will get a bit of veggies in the sweet too! Happy Baking! - 06 Jun 2008 (Review from Allrecipes USA and Canada)
This cake tasted fine but I have had moister zucchini cakes. I also almost forgot to add the cocoa because it was in the list of ingredients but not in the instructions. - 14 Sep 2003 (Review from Allrecipes USA and Canada)