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 !
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!
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.
This was just what I was looking for-- a moist cake that wasn't fudgy. I increased the vegetable oil to 1/2 c. and baked this in a Bundt pan. I let it cool and gave it a dusting with powdered sugar and now it's just right for ice cream or whipped cream. Great summer cake!
Good flavor but dry. I doubled the zucchini and chocolate and added walnuts.
While this is good it's not the best I've ever had. It didn't seem as moist as I was hoping for it has more of a very thick brownie consistency to it. The amount of chocolate is good and with zucchini in it I can tell myself it's good for me too! I topped it with Perfect Cream Cheese Icing by Crystal R. and that put it at a 5-star rating! Definitely worth making and I will make it again maybe just adding a tad more oil to the mixture or maybe a little more milk.
my kids and I just love it. I used whole wheat flour and 2 eggs. I also made cream cheese frosting for the cake. It made it just as good as carrot cake!!!
I added a pinch of cardamon and substituted the vegetable oil for coconut oil as I was out of the former. I like that this recipe takes 2 or more cups of zucchini. This is such a tender and moist cake. Love the photo submitted. The next time I'll add some semi-sweet chocolate chips for added chocolate flavor. This recipe rocks big time!!!!!
