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Man, oh man! Exceptionally moist. I substituted applesauce for the oil (left in the butter)and greased the pan for baking. My 6-year old added ingredients in no particular order and it still turned out fantastic! I'll never use another recipe for this cake!

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Karen19 September 04, 2002

Made this into moist, delicious muffins. Didn't tell the fussy ones there was zucchini in them until they had finished and declared they delcious. This is a keeper.

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Sueie February 19, 2003

Out of all the Zucchini Chocolate Cake recipes, this was the one I chose and I'm glad I did (and so was my husband). Very good, moist cake. I changed a few things: first spray & flour the pan, whenever a cake mix asks for oil I liquify the same amount of bananas, in this case I used 3/4 cup bananas plus 1/4 cup oil. Could use 50/50.(Try it, you'll be glad you did)also used 3 eggs because I had so many, and I used whole wheat and unbleached flour combined. Thank you for this recipe, will make it again. Vicky P.

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Vicky P September 30, 2002

My husband was hankerin' for a piece of chocolate cake so I whipped this one up for him. He never knew that I put zucchini in it! I did put a chocolate frosting on it(sweet tooth). Thanks for a yummy cake!

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Sharon123 February 04, 2003

Yum! Moist & delicious--and not too sweet. Be sure to grease the pan, though. We'll make this one again.

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Patti C September 15, 2002

This is great and so moist that you don't need to frost it. Very easy too.

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Mysterygirl August 16, 2002

I hate to add anything negative, but I was duped by this same recipe twice and thought it might be worth adding my two cents. I made this a few days ago and when I finished mixing the batter realized that I had made this very cake last year and had forgotten it was the same recipe. The recipe does not have enough cocoa in it to make it truely chocolately. It's a very light colored batter.... and not very chocolately cake either. 1/4 cup wasn't even close. I tried to add a little at the end when I realized it, but it was too little too late. If you are looking for a nice dark chocolate zucchini cake/bread, this one may leave you wanting more... it needs a LOT more cocoa. Sorry!

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vttrapperman March 17, 2010

We loved this cake, and make it all the time. I freeze individual pieces, and then we can pull one out to take for lunch whenever we want. I use 1/2 sugar/splenda, and also applesauce for the oil. The chips do seems to sink to the bottom, so I will try the mini chips next time. Love it though!

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lbandbuggy January 03, 2010

I love when I find a recipe that can be made as is and it turns out perfect! This makes a nice, thick batter that spread nicely into my 9x13, was done baking at exactly 1 hour, and tasted wonderful. We had a hard time letting it cool, it smelled so good. The cake was moist with a good crumb and had a rich chocolate flavor. If I were to change anything (and I don't know that I will) it would be to cut back the sugar to 1 1/4 or 1 1/2 cup, we don't eat many sweets and this came across sweeter than we are used to.

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TryingTraditional June 25, 2011

Great recipe. Very moist and flavor was great. Made into muffins, which I had a horrible time getting out of the muffin tins despite using my usual product which works great with other recipes. Will make again, next time with muffin tin liners!

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GIBride01 July 23, 2010
Zucchini Chocolate Cake