By Tom Lambie on July 12, 2001
"A delightful cake. I make this cake when zucchini is in season. You have to try this one."
Serving Size: 1 (156 g)
Servings Per Recipe: 8
"I made this cake as I had a lot of zucchinis in the fridge... I doubled the mixture and froze 1 cake.. it defrosts well and taste great with butter... I didn't put the topping on that was used in Tom's recipe.. Everyone loved it & I will make it again soon.. Thanks"
"Very easy to make. Very rich. I took it to work and it was totally gone by 9:00 am. Everybody liked it and wanted more. I don't think you need to add so much sugar to the top of the cake. I would say 1/4 cup would be enough."
"Thanks Tom this cake is delicious. It is easy to mix together and very moist. This one is in the file."
"I got this recipe from a neighbor. It was not the cake he had made at his house, but I'm glad he gave me the wrong recipe! I brought this cake to work with me. Big mistake! They all thought it sounded gross (zuchinni cake, ewe!) Then they tried it. Now everyone asks for it all the time. Other things that I have brought in don't get as much attention as this cake does. Thanks!"
"This cake is the moistest cake I have ever tryed. What a wonderful way to eat zucchini."