kitsuneluvuh

This is my go-to zucchini cake recipe. It's perfect for summer when my garden is overrun with zucchini. I make the recipe as written, minus walnuts due to an allergy. The cake is moist and chocolatey, with a soft and springy texture. For best results, I recommend squeezing the excess water out of the zucchini before adding and giving the resulting batter a quick mix (~ 1min) with a hand mixer on med-high to fully incorporate the ingredients into a fluffy, homogenous batter.

Made exactly as written. Really delicious, and easy! Definitely need a big mug, though. Also gets really hot... it's hard to wait for it to cool down. I may have burned my stomach.

Awesome recipe. I used pareve vegan butter and rice/grain milk due to a milk allergy in the family, and the frosting still comes out amazing. I actually didn't need the whole 1/3 cup milk... but that might be because rice milk is thinner than real milk. FYI, this tastes AMAZING paired with the Vegan Chocolate Cake Recipe here.

Made this tonight for dinner, and it was delicious! Only changes were a dash of garlic powder in the flour mixture, and some minced garlic in the egg mixture.

My favorite go-to chocolate cake! The single adjustment I ever make is to swap the white vinegar to Balsamic vinegar.

I made this recipe exactly as is. Overall, it's very good. The filling tastes amazing, and I'm super happy that we now have an amazing pumpkin pie filling recipe that my dad, who's milk- and soy-intolerant, can eat. The crust, however, I found way too salty. 1 tsp is too much. If I make the crust again, I'm halving the salt. I think I'd rather use a rolled-crust recipe next time, instead. Also, the pie definitely needed a longer cook time than what's listed here. I pretty much cooked it twice as long-- an extra 40 minutes.