No ImageChocolate Zucchini Cake

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  1. MELISSA

    I loved this recipe. Since the cake was made with zest, I substituted orange juice for the liquid in the glaze. It’s amazing!!!

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  2. Christine

    I made this today and found it to be too dry. I baked it according to directions in a bundt pan for 50 minutes. Maybe some oil instead of the butter would make it moister.

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  3. nancy

    I’ve had this recipe for 50 years! Every time I’ve made it, it was great. My recipe had me grease & flour 2 loaf pans. I also skipped the nuts since we have allergies. Nancy V

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  4. Dana

    I replaced the pecans with chocolate chips and used all of the glaze, this cake is very dense but it came out so good. I can’t taste or see the zucchini though.

    xxxxxyyyyy

  5. Teresa Heningcamp

    Made this cake today substituted some spices and added raisins because i didn’t have any nuts. very moist, will make it again. Frosted it with a peanut butter glaze. Delicious!!

    xxxxxyyyyy

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