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Here's a mouthwatering dessert that is so rich, it doesn't need frosting. The shredded zucchini makes it especially moist. With a scoop of vanilla ice cream, this cake makes an unbeatable finale for any occasion.—Mared Metzger Beling, Eagle River, Alaska
Nutritional Facts 1 serving (1 piece) equals 410 calories, 21 g fat (9 g saturated fat), 45 mg cholesterol, 180 mg sodium, 55 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Zucchini Chip Snack Cake in Taste of Home April/May 2003, p35
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Reviewed on Aug. 29, 2011 by kissingballs
I put Chocolate Cream Cheese Frosting on it and every one eats it alive!!
Reviewed on Aug. 13, 2011 by KY_Cook
Mmmmm....my favorite way to use excess zucchini!!! :)
Reviewed on Sep. 25, 2010 by julia12
I make this recipe all the time. My coworkers love it too.
Reviewed on Jul. 29, 2010 by thparrish
Was a huge hit with my children and offered an alternative use for all the zucchini from our garden. One of the moistest cakes I've ever had!
Reviewed on May. 19, 2009 by whyliewoo
I make this a few times every year during zucchini season. It always gets compliments and recipe requests.
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