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This moist and mouthwatering cake has a rich chocolate flavor, a hint of orange and is chock-full of zucchini and nuts. —Barbara Worrel, Granbury, Texas
This recipe is:
Healthy
Nutritional Facts 1 slice equals 282 calories, 9 g fat (4 g saturated fat), 42 mg cholesterol, 273 mg sodium, 47 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Zucchini Chocolate Cake with Orange Glaze in Healthy Cooking August/September 2011, p20
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Reviewed on Nov. 01, 2011 by rgris3
The spice in this cake was too strong, and I couldn't even taste the orange glaze. This flavor might appeal to some people but most certainly not to me.
Reviewed on Oct. 19, 2011 by administrator
this turned out BEAUTIFULLY!!! it's moist, tastes great, and looks super pretty. everyone at work was very impressed. I highly recommend this!
Reviewed on Oct. 14, 2011 by Adkgrl315
Everyone raved about it! Will definitely be making this again!
Reviewed on Aug. 27, 2011 by chilipower
Was my first time making a zucchini cake. Mine didn't come out very moist, but it was still tasty. I'll definitely try again!
Reviewed on Aug. 22, 2011 by lapodo
This cake was a big hit at my house. I will definitely make it again.
Reviewed on Aug. 21, 2011 by Angel_Food
This was excellent and I can't wait to make it again. I left out the walnuts. It was moist and flavorful. I love chocolate and orange together. Next, I'm going to try making them into cupcakes and using either a cream cheese frosting or an orange and vanilla buttercream frosting....yum!
Reviewed on Aug. 14, 2011 by s_pants
The cake had a very good flavor...I used pecans instead of walnuts. The glaze melted into the cake keeping it very moist, but a lot of it ended up oozing out of my cake carrier. I actually prefer zucchini bread to the cake.
Reviewed on Aug. 14, 2011 by lindabanks
I LOVE this cake. It is very moist, almost like a brownie texture. I made two and froze one. As soon as I ate the first one, I thawed the second one. I recommend using fresh black walnuts. I think that is the key ingredient.
Reviewed on Aug. 14, 2011 by CherGrubbs
I can't say it was excellent, because I don't know - I think I did something wrong when I made it. I think I was too generous in my zucchini measurement (who doesn't try to use as much zucchini as possible?) and I ended up with a bundt pudding (baked it for an extra hour, but still was thick and gummy.) Loved the flavor - will try again some day, but measure the zucchini more accurately.
Reviewed on Aug. 10, 2011 by lrazzano
Great cake! Very moist. Everyone who tried it asked for the recipe.
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