Zucchini Chocolate Cake

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!

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.

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.

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!

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!