10 Reviews

I have tried different recipes and found that this one is the best! I took another recommendation and used a 9x13" pan using 1/2 cream cheese and 1/2 can of chocolate frosting and everyone really loved the cake. The only difference I made was using the remaining batter and putting it into a loaf pan which I froze to bring out at a later date for Choc. Zucchini loaf. Thanks for a great recipe!

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JFitz May 28, 2010

This was nice and moist, but I felt it wasn't chocolatey enough for a chocolate cake. I will probably add chocolate chips next time to give it a boost.<br/><br/>With this recipe, I made 24 cupcakes PLUS a standard loaf, which was nice. Cupcakes cooked for 20 minutes. Loaf longer, but I just kept checking at 10 min intervals until it was done. Maybe 45-50 min.

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Soozaler June 30, 2013

This cake is awesome. I made it because I had so many zucchini to use up in my garden. I made mine without nuts and I made it into 3 cake layers. Rich, moist and decadent. I am going to try to replace half of the butter with applesauce the next time I make this cake. This would also be good with some chocolate peanut butter icing/frosting. Thanks for sharing this recipe.

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Shannon Holmes June 16, 2010

The zucchini are looking good so my GF picked up some to make this cake. It was really moist and we added pecans to ours. Great cake frosted with some Peanut Butter Frosting. We both agree we will have it again. Yum!

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Mike&Cassie June 12, 2010

This is the second time making this cake. It is moist and delicious!! My dad says it's the best cake he has ever eaten :) I frost it with a peanut butter frosting. I had a large zucchini that survived indoors by a cool wall, since I picked it last August! We live in Minnesota. You have to try this cake!

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Grammabobbie March 02, 2010

This cake turned out moist and delicious! I made substitions; sour milk in place of buttermilk, almonds in place of the walnuts. I did make the frosting but it turned out wrong but that was my fault. This will be a regular in our house when the zucchini needs to be used up!

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drinkmore February 16, 2007

I LOVE this cake! I made a few adjustments such as, I used 1 cup Splenda and 1 1/4 c sugar, I used 3/4 c canol oil instead of butter and 1 cup of chocolate chips instead of walnuts. For a frosting, I used 1/2 can of chocolate frosting beat with 1/2 pkg of cream cheese. I didn't have round pans so used two 9"x13" pans instead. I made it for a family dinner and baked and froze them three days ahead of time. On the day of the dinner I defrosted one and frosted it. It was absolutely fantastic. Rich and moist. The kids didn't have any idea there was zucchini in it, they just knew it was great and ate it up! Thank you for this wonderful recipe.

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bgcampbell1 July 22, 2006

My grandkids loved this recipe, so will rate it high. My 30 year old mixer (olive green..lol) quit working while making the frosting. My husband helped me to get it mixed up. Anyway, every one loved it..thanks for sharing.

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mammafishy July 14, 2006

I have't tried this yet, looks good. However, I find that the recipe is not divided into cake and frosting. I assume that the frosting begins with the 1 cup buttr, 2 lbs conf sugar, 1/2 cp cocoa, vanilla extract, milk--is this correct?

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Juliesmom August 24, 2005

This is a very good cake. Very moist. No one new there were vegatables in it! It only lasted one day!

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Patty22 September 20, 2002
Chocolate Zucchini Cake