Chocolate Zucchini Cake

“This is a great, very easy chocolate cake.The zucchini makes it very moist.I tried it with a chocolate rum frosting, but the cake itself is so chocolately I’ll try cream cheese frosting next time to balance it out.”

“Delicious! I cut the sugar in half, used half whole wheat flour, 1/2 cup melted butter and 1/2 cup pear puree for the oil. Oh yeah, and used 1/2 cup cocoa. Definitely better the next morning. I would up the sugar if I was taking it somewhere to share with others, but this was a nice not too sweet version for snacking on at home.”

“This is a very very good recipe.The modifications I did were 1/2 oil 1/2 applesauce, upped the cocoa to 10 Tablespoons and used half white flour/half white whole wheat flour.It also seemed like it got darker, moister, richer, and more tastier with each passing day!So by day 5, it was totally AWESOME!!!If making for a get together, I would advise making it a few days in advance for the most robust flavor.Enjoy”

“Made this as a birthday cake with lemon cream cheese frosting.Delicious!!!Moist and very chocolatey.”

“Delicious!!! I made this cake exactly as the recipe says. Very moist, very chocolatey, very yummy! I sprinkled a little powdered sugar on top and it’s so good. The kids love it and you can’t taste the zucchini in it. A keeper for sure!”

“Yum!I used 1/2c applesauce and 1/2 cup oil, 1 cup whole wheat pastry flour, 1/4 c oat and 1/4c rice flour.I also upped the cocoa to 8 T and added some walnuts.Turned out moist and delicious, and can’t even tell there’s a vegetable in it.I made a cream cheese frosting.Next time I may add chocolate chips.”

“I think the cake is a good recipe but the cocoa should be increased. I think I may frost the cake and see if it changes my opinion to five stars. I did use some wheat flower and a little extra zuchinni, I may also add extra vanilla as other chefs did. Also I used a bundt pan and that did increase the cooking time by approx. 10 minutes.”

“This is luscious, rich, moist and chocolatey! I did cut the sugar to 1 1/4 c. and used 1/4 c. oil with 1/2 c. vanilla yogurt (instead of 1 c. oil) to make it low-fat, but other than that I followed the recipe. It only took a few minutes to put it together (most of that time was grating the zucchini) and it’s so yummy! I will be making this again for sure.”

“This is a fabulous recipe — so simple.I ran out of vegetable oil (only had half a cup or so).I added a little milk to make up the difference.The cake was wonderfully moist and light.”

“This is really good. It was so fast and easy to throw together.I did not bother to ice the cake, just a sprinkle of confection sugar did the trick. I think it would be good with chocolate chips added too.”

“Amazing cake,I have made it 4x,will try with apple saucenext time.This is a keeper”

“This is quite good, but does not need nearly as much sugar.I also used 1/3 cup splenda, 1/3 cup sugar, and 1/2 oil, 1/2 applesauce.In addition, I used 1 cup white flour along with 1 cup whole wheat flour.I usually measure my zucchini a little heavy.Why skimp when there’s usually plenty to use up, right?I used this recipe as a base for Recipe #235737, #235737.Thanks for a great recipe!”

“This turned out great and was easy to make.I had a lot of zucchini in my garden this summer so this was a great way to use it up.I took this to work with me and it did not last very long and had requests to bring it again. I did make some changes – I used 1/3 cup splenda and 1/3 cup white sugar, 1/3 cup oil and shredded one apple along with the zucchini, 1/2 cup mini chocolate chips.”

“This was a great chocolate cake. I took it to a potluck and no one guessed that it had zucchini in it. I used “recipe # 11131″ Creamy Peanut Butter Frosting on top and it was a hit. I will make it more this winter using all that zucchini that I have frozen.”

“Made this over the weekend to use up some large zucchini–my family could not believe there was any vegetable in it–they loved the chocolatey taste and the texture was great.I am making some this weekend to share.”

“This is absolutely the best zucchini cake!!”

“I just made this substituting a ground flax seed and water mixture for the eggs in order to make it vegan.It came out absolutely delicious–moist, with a nice flavor but not too sweet.I topped it with a peanut butter chocolate frosting.GREAT recipe.Thanks for sharing!”

“This cake was SO good! I got rave reviews-and some from people who claim to hate zucchini-LOL! The only thing I changed was adding an additional 4 tablespoons of cocoa just to up the richness…thanks for this one!”

“Was ok.Tried it because I didn’t want a really dense cake, and it didn’t disappoint there…but it didn’t have much flavor, even with some mini choc. chips added in.It’s light, but definitely needs frosting to up the sweet factor.”

“Very good cake.It seemed dry on top so I made a chocolate boil first frosting to pour over it.It was wonderful!!! Thanks!”