My Reviews (695)

I made these into cupcakes (comes out to about 24--remember to shorten the cooking time though) and they were super good! Only one person could tell there was zucchini in it (that's only because she got a piece of peel). I would definitely make this again!

This cake was extremely moist; however, it had a somewhat bitter flavor. Too much cocoa powder? I will try it again and use 2/3 cup rather than 3/4 cup cocoa.

Great Cake! and Easy to make too! Great in bundt pan rather than 9x13 cake plan. No icing required.

Don't make this cake before reading this review!!!! The cake was wonderful, but please don't add 1 1/2 cups of oil! We all agreed that 1 cup was just right - too much more would have resulted in a dense, greasy cake. No need to use applesauce for some of the oil, either. This cake was perfectly moist with just 1 cup of oil. We also left out the nuts, which was just fine. I used olive oil, as I do with most of my baking, and it was great. We all agreed the cake tasted better room temp the next day rather than warm out of the oven. Thanks for a wonderful recipe!

I made this cake the other day and was very impressed with how DELICIOUS and MOIST it was. I cooked it in a bundt cake pan (had to add an additional 5 minutes due to the pans' depth) and topped it with a Confectioner's Sugar Glaze. I received lots of compliments and would definitely make it again!

When you plan ahead at the grocery store for your week's meals and you don't end up making all the meals you planned, you are left with stuff you intended to use and didn't - like zucchini. I was hell bent on using it one way or another and this cake proved to be a wise and delicious choice. I made this as cupcakes, 1/2 recipe, 12 cupcakes. The cinnamon/chocolate combination didn't appeal to me, so I left the cinnamon out, adding a half teaspoon of chocolate extract instead. (You could also add vanilla if you like but I don't think it's necessary here) I also skipped the nuts this time around. Deep, dark, rich and intensely chocolate, you would never know their base was zucchini. You don't see it, nor do you taste it. Not too sweet, which made them perfect for a gob of chocolate "Ganache I," also from this site. Worth buying zucchini for the sole purpose of making these again, rather than making these just as an excuse to use zucchini up!

Probably the ultimate chocolate cake. Certainly the best I have ever tasted. I made icing from cocoa and molasses (run out of icing sugar) and put a layer of ginger jam in the middle. It is not over sweet, but fulfils that need for an intense chocolate experience. Fabulous.

FAN-TAS-TIC. I added a 1/4 cup more sugar (based on some reviews stating it was "bitter"), used 1/2 white 1/2 brown sugar, half whole wheat flour and 1/2 applesauce 1/2 oil. Also added 1 teaspoon of vanilla. What I especially love is that this just tastes like a truly decadent chocolate cake, not a cake with less oil AND vegetables! I also like that it doesn't have a strong spice flavor, as many zucchini cake recipes (containing cloves, etc.) tend to do. Perfect with a cream cheese frosting for my son's 2nd birthday!

Excellent cake. I used 3/4 cup of applesauce and 3/4 cup of oil instead of 1 1/2 cups of oil. I just wanted to cut down the fat. My family loved it.

No walnuts or icing just a sprinkle of icing sugar -perfect .