Only about 1/2 of it made it out of the pan in one piece which was disappointing. the taste was good, but looked awful. I've used this pan before with success, so I'm not sure what the problem is.
A hit with my book club and for a casual anniversary party. I used whole eggs, less cream cheese (about half), and Greek yogurt instead of buttermilk. I also topped with just a little powdered sugar and finely chopped orange balsamic coated pecans instead of glaze.
The cake was actually a little too moist, so I would pat dry my zucchini next time. The glaze on the other hand is amazing, and all thanks to the coffee granules. However, I'm not sure the coffee glaze and the zucchini cake are the bets pairing. Coffee and donuts, yes! Coffee and zucchini, a little strange.
Disappointing. It was surprisingly dry and didn't have much flavor. However, the glaze was flavorful and spread nicely atop the cake, giving it an elegant look. I will use the glaze on other bundt cake recipes.
I had this first as written. The glaze is seriously lacking. So I made it again with a traditional ganache (chocolate, butter whipping cream) and added 2T cocoa powder to the cake. It was **** with the changes
This is a delicious cake! The glaze really makes it stand out. I used regular cream cheese as it's all I had and 2% milk, didn't have fat-free. I highly recommend this with the glaze. Delicious...
These are absolutely awesome! Only changed a few things due to what I had at home: used 2% milk instead of buttermilk and leftover coffee from pot instead of instant granules and used regular cream cheese and did not drain zucchini. Made cupcakes, about 32, baked for 20 minutes rotating halfway through. Delicious!
i made this twice and the second time it was fantastic because of two key changes. first of all i must have had a dry zucchini because it didnt have much liquid so i used one cup of fat free buttermilk instead of what it called for. then, i only baked it the second time for 55 minutes. perfect!
This cake was awesome. I followed the recipe as is, just patted the zucchini between two paper towels. Brought it to work with me and within 2 hours all that was left was one piece. It is such a keeper!
I don't usually rate recipe but I have to for this one. It's so yummy!! Can't believe it's quite healthy too!! Mine just came out of the oven 10 mins ago and it's fluffy, light, chocolaty and moist:) Made couple subs: 1.5C whole wheat flour + 1C all purpose, and use chocolate soymilk instead. Didn't drain the zucchini, just pat it dry a little bit. I also bake it in muffin pan (make 24) for 20 mins. Will totally make again! It's a keeper!!
I've only tried this recipe as cupcakes (you get about 28, they freeze well and are great for bag lunches). Other than that, I make it just as written (without the glaze). I don't drain the zucchini. If you love the old-fashioned version of chocolate zucchini cake, this isn't quite as good, but it's really close. It's one of my favorite light desert recipes, and I highly recommend it!