Reviews & Comments

(10 Ratings)

10 Ratings

5 spoons
4 spoons
3 spoons
2 spoons
1 spoons

Chocolate Zucchini Snack Cake

Shredded zucchini keeps cake moist without affecting the flavor. Skip the frosting...sprinkle the top with chocolate chips and nuts.

Prep: 15 MinTotal: 1 Hr 50 Min

1 - 4 of 4 Reviews

Posted 5/18/2013 10:50:41 AM REPORT ABUSE kath4 said:

Rating:

Love this recipe. I've been making it for my kids for a few years and finally tried doubling it. Works great! Double everything and use a 9x13 pan. Glass pan approx. 30 min. at 325 degrees. It's nice a sweet without all the gooey icing of a regular cake. Yummy.

This reply was: Helpful Inspiring

Posted 11/4/2011 6:29:49 PM REPORT ABUSE tuxy123 said:

Rating:

Loved it!! Very moist and light. Used the 8" pan and made it thick. Used honey roasted pecans instead of walnuts.

This reply was: Helpful Inspiring

Posted 11/4/2011 6:10:02 PM REPORT ABUSE tuxy123 said:

Rating:

Loved it!! Very moist and light. Used the 8" pan and made it thick. Used honey roasted pecans instead of walnuts.

This reply was: Helpful Inspiring

Posted 9/24/2010 9:12:14 PM REPORT ABUSE bunsofsteel said:

Rating:

I cut this recipe out of the daily newspaper's weekly Food Section from back in 1989, the Sacramento Bee...........not a bad little cake, easy to fix, and no frosting to mess with so you can take it somewhere.

This reply was: Helpful Inspiring