Delicious. Took me about an hour to cook it. The icing is a little too lemon-y so I may only put 1tblsp next time. Came out looking so good that my toddler took a bite out of it while it cooled! It's moist and fluffy--maybe the graham crumbs helped with that--otherwise I don't know what they do for the recipe. I didn't taste them. Thanks for sharing!
Just made this recipe--it was so good, I made it again as a gift for my brother--he loved it, too.
Very moist - almost greasy... will make it 2 cups flour & 1 1/4 cup oil next time. I think it needs a bit more spice so will add cinnamon & 1 tsp. lemon zest in future. Suggest folding in zucchini after mixing.
Delicious! Lots of batter so I baked about 4 cupcakes on the side...cooked cupcakes about 18 minutes and cake was done in 50 mins. Didn't have any lemon for glaze so I added 1 tsp. sour cream and 1 T. plus 2 tsp. milk instead - worked out great! This is an excellent way to use up that abundance of summer zucchini!
Mmmmmm. This one is DEFINITELY a winner recipe. Only thing I would warn folks about is it makes a lotta batter, so use a big bundt pan! Mine boiled over, so next time I'm gonna put a portion in a small bread pan--cook's treat!!
I made this to take to a party, first time I baked it, and it got RAVE reviews (I chose to omit the walnuts). Very moist, love the addition of allspice! I would suggest beating the eggs first and then adding them to the sugar and oil mix, it seems less messy. Also, I add the zucchini LAST, after I've mixed the other dry and wet ingredients, so the zucchini doesn't get mangled from over-mixing. I also used a stoneware bundt pan and found that it baked in 50 minutes, quite a bit earlier than the recipe states. ENJOY!
Forget zucchini bread or zucchini muffins, this is our new zucchini favorite. Loved the addition of the graham cracker crumbs and the glaze was just the perfect finishing touch!!!!! Note to self: Beth, make sure to grease the heck out of your bundt pan (I had some stickage).