This recipe was great. I would love it even more if I knew how to convert these little cakes into a sheet cake. I think that might be a little tricky since it is such a moist cake. Also, the last little cake seemed as fresh as the first. Good make ahead dessert. The icing recipe that came with this in SL MAG had too much vanilla. Next time I will halve it.
Chocolate Zucchini Cakes
SweetiePie2 Posted: 04/13/13
SweetBaker34 Posted: 06/10/13
A moist cake with a surprisingly light texture. I thought it would be rich and heavy like a carrot cake. I could not taste the zucchini at all. It was incorporated very well into the batter. The only thing I would change would be to omit the cinnamon. It was a little more pronounced than I would have liked. I baked it in an oversized loaf pan instead of mini loaf pans. I did not have sour cream on hand for the frosting so I used some half & half. Also I only used a 16 ounce box of powdered sugar. I liked the cake and would make this again.
GotRecipes Posted: 07/17/13
The cakes are moist and tasty. The icing was a bit runny; next time I will decrease the amount of milk.