Hi Linda! Frozen zucchini may hold more moisture. If I were to try it, I would thaw it, drain it, and pat it dry. You’d want to use the same amount. 🙂
]]>Hi Kaitlyn! A 1:1 gluten free flour should work fine here 😊
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In reply to Sam.
Would some types of gluten free flour work for this recipe ? I have made it many times with regular flour and turned out great !
]]>I’m so glad everyone enjoyed it so much, Elaine! 🙂
]]>This cake is easy to make and so delicious. I baked the batter in two 9″ cake pans rather than a 9″x13″ pan, and greased the pans with butter and put parchment paper in the bottom. Once cooled, the cakes came out without a problem. I also added 1/2 cup of unsweetened shredded coconut to the batter which added a subtle flavor & texture. There was plenty of icing to place between the two cakes and on top, and added chocolate bits to the top as decoration. It was beautiful and a huge hit with friends at dinner. ]]>
Hi Natalie! They will need to bake for roughly 17-18 minutes as cupcakes. No other alterations needed. 🙂
]]>Hi Misty! It’s 604 calories 🙂
]]>Hi Lynn! I’m sorry for the confusion! You should weigh it and then blot it. 🙂
]]>Thank you ]]>
That is so great to hear, Lorley! I’m so glad they were such a hit! It really adds a lot of moisture to the cake/cupcakes without imparting the flavor. It’s pretty incredible. 🙂
]]>Hi Sam
Made this in cupcake form for the family today. Turned out very moist and especially loved the cream cheese frosting. Used a #16 scoop and got 27 cupcakes with just enough frosting for a simple 1M rose on top of each. I kept one cupcake at home to share with hubby. He loved it and said ‘ who knew a cupcake with zucchini would be so good’ Going to be baking these beauties up again soon. Thank you for developing this tasteful and moist dessert. ]]>
I’m so glad you enjoyed it so much, April! I’m so glad it was a success and not like cornbread. 🙂
]]>I’m so glad you enjoyed it so much, Anne! 🙂
]]>This cake is phenomenal-I’m so glad I amadeus this-Thanks for sharing this recipe!!! 🍫🍰 ]]>
I started a late bake, but who the “zucchini” cares when this cake came out delicious!
I was skeptical at trying to bake this cake because without fail, no matter what ALL MY cake bakes turn out like cornbread texture. Not this one!
WOHOO I finally baked a delicious cake, with great texture, great taste. I was like “batter is uniform” what the heck does that mean, lol…thank goodness for your videos, I watched your video, rewinded, watched again to make sure. (I did not want cornbread cake. 🤣)
Thank you for this fabulous recipe and your help in making me a better baker!💛 ]]>
Hi Denise! That will work. You will get about 24 cupcakes. I would bake on 375 for about 17 minutes. 🙂
]]>Hi Carolyn! Unfortunately I haven’t tried it so I can’t say for sure, but I think it could work as a one to one substitute. Please let me know how it goes if you try it. 🙂
]]>Hi Laura! Greek yogurt will work. I talk about it a little bit in the post. 🙂
]]>I have a sensitivity towards chocolate, l know who can live w/o it 😏. I use carob powder in place of chocolate, will it work?
]]>can this recipe be used to make cupcakes instead?
Thank you
Denise B. ]]>
Haha, yes, thank you. Fixed 🙂
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