Excellent and easy! I used a Devil's food cake and added some chopped up homemade maraschino cherries I wanted to use up. Very, very yummy. The batter was very thick, but the cake rose terrifically. I added a little glaze made with cocoa, butter, powdered sugar and cherry juice. Thanks!
Mary, I have made a variety of chocolate zucchini cakes, but I have to say, this is by far one of "the best" chocolate zucchini cakes I've ever made. Not only was the cake moist cake, but what a great chocolate cake. I loved the chocolate chips that were added. But one thing I should mention, that it probably would be best not to refrigerate this cake, as the chocolate chips then have a tendency to harden. This cake tastes great with a chocolate buttered frosting. This is the frosting ingredients I used to top this cake: 1/3 cup softened butter, 1/3 cup Nestle's Cocoa Powder, 2 cups confectioners' sugar, 3 tablespoons milk, and 1-1/2 teaspoons vanilla extract. Thank you Mary for sharing this wonderful cake recipe with us Zaar members. I have to agree with the previous Chef who posted their review of this cake, that this recipe is a "keeper"!!
I've made this cake twice in the past month, to rave reviews! It's an easy and delicious way to use zucchini. I didn't ice the cake, as it was perfect without! Thanks, Mary
I am writing the review, but my family gave it the 5 star rating. I was looking for a zucchini cake recipe using a cake mix, as mine is temporarily stored away in a storage unit. The recipe I had was very much like this one, and my son-in-law's favorite cake, which I make him every year for his birthday. This year was his 50th birthday, and he said I exceeded all the other years with this recipe! The only change I made was walnuts, as I had no pecans to use, and I always use 1 teaspoon of cinnamon in chocolate cake, which I added to this one.. But, I know that this is a keeper with or without the changes! Thank you, Mary, for sharing this with everyone!
When I first copied this wonderful recipe I saw that it read "3/4 tsp oil." Of course that couldn't have been right so I used 3/4 oil instead, and it turned out beautifully. I have made it with yellow cake mix, no pudding mix (I didn't have any), no nuts, added raisins and spices. Yum, it was so good and moist. Glad to see that the tsp and cup error was corrected. What a wonderful way to use our excess zucchini and yellow crook neck squash.
Wonderful cake! Definitely will make this again during zucchini "season". I used the small sugar free, fat free instant pudding. The cake is moist & delicious. Thanks Mary!
This was very good...nice and moist with good flavor. I used walnuts instead of pecans and Devil's Food cake mix because that's what I had but I left everything else the same. In my oven, 45 minutes to bake was a bit too long and the edges got a little too dark and had a bit of a burnt taste but the rest of the cake tasted great. Thanks for another way to get rid of all that zucchini.
With zucchinis in harvest -- always looking for ways to use them. This cake was absolutely delicious. Very moist. We iced it with cream cheese icing. Didn't taste like a cake mix at all.
I have tried many recipes using zucchini but I believe this is the best I have tried. I used white cake mix. This recipe is a "keeper"