Comments on: Chocolate Zucchini Cake

By: Sam

Sam — Tue, 05 Mar 2024 20:35:14 +0000

In reply to Linda.

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. 🙂

By: Linda

Linda — Wed, 28 Feb 2024 14:54:40 +0000

Can I use frozen zucchini and if so how much and should I strain off extra water

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 28 Dec 2023 16:11:55 +0000

In reply to Kaitlyn.

Hi Kaitlyn! A 1:1 gluten free flour should work fine here 😊

By: Kaitlyn

Kaitlyn — Thu, 28 Dec 2023 09:47:35 +0000

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 !

By: Sam

Sam — Tue, 26 Sep 2023 02:10:06 +0000

In reply to elaine.

I’m so glad everyone enjoyed it so much, Elaine! 🙂

By: elaine

elaine — Mon, 25 Sep 2023 05:28:09 +0000

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.

By: Sam

Sam — Tue, 05 Sep 2023 15:12:31 +0000

In reply to Natalie Morales Hendricks.

Hi Natalie! They will need to bake for roughly 17-18 minutes as cupcakes. No other alterations needed. 🙂

By: Natalie Morales Hendricks

Natalie Morales Hendricks — Tue, 05 Sep 2023 15:00:55 +0000

Not a great baker but love this idea for my daughters Girl Scout bake sale. Any adaptations for cupcake version? Bake time shortens?

By: Sam

Sam — Thu, 31 Aug 2023 13:37:37 +0000

In reply to Misty.

Hi Misty! It’s 604 calories 🙂

By: Misty

Misty — Thu, 31 Aug 2023 02:50:35 +0000

I’m in the US and 604kilocalories (per serving?) is a whopping 604000 calories which is equal to about 200 days worth of calories. Please tell me this is a typo.

By: Sam

Sam — Tue, 22 Aug 2023 01:50:41 +0000

In reply to Lynn.

Hi Lynn! I’m sorry for the confusion! You should weigh it and then blot it. 🙂

By: Lynn

Lynn — Mon, 21 Aug 2023 15:19:48 +0000

your recipe is confusing. Listed in the ingredients it says for the cake 1 1/2 cups shredded zucchini patted dry BEFORE weighing/measuring. In step 2 it says blot the zucchini with paper towels to remove excess moisture. I do this step AFTER measuring/weighing the zucchini. So which is it…before or after?
Thank you

By: Sam

Sam — Mon, 21 Aug 2023 01:33:11 +0000

In reply to Lorley.

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. 🙂

By: Lorley

Lorley — Sun, 20 Aug 2023 23:32:50 +0000

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.

By: Sam

Sam — Tue, 15 Aug 2023 01:39:54 +0000

In reply to April.

I’m so glad you enjoyed it so much, April! I’m so glad it was a success and not like cornbread. 🙂

By: Sam

Sam — Tue, 15 Aug 2023 01:32:40 +0000

In reply to anne watson.

I’m so glad you enjoyed it so much, Anne! 🙂

By: anne watson

anne watson — Sat, 12 Aug 2023 17:05:43 +0000

This cake is phenomenal-I’m so glad I amadeus this-Thanks for sharing this recipe!!! 🍫🍰

By: April

April — Sat, 12 Aug 2023 04:25:03 +0000

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!💛

By: Sam

Sam — Fri, 11 Aug 2023 15:37:19 +0000

In reply to Denise Barker.

Hi Denise! That will work. You will get about 24 cupcakes. I would bake on 375 for about 17 minutes. 🙂

By: Sam

Sam — Fri, 11 Aug 2023 15:35:09 +0000

In reply to Carolyn.

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. 🙂

By: Sam

Sam — Fri, 11 Aug 2023 15:33:02 +0000

In reply to Laura S.

Hi Laura! Greek yogurt will work. I talk about it a little bit in the post. 🙂

By: Laura S

Laura S — Fri, 11 Aug 2023 02:39:51 +0000

What can I use in place of sour cream?

By: Carolyn

Carolyn — Thu, 10 Aug 2023 20:34:55 +0000

In reply to Sam.

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?

By: Denise Barker

Denise Barker — Thu, 10 Aug 2023 18:30:43 +0000

Hello Sam,
can this recipe be used to make cupcakes instead?
Thank you
Denise B.

By: Sam

Sam — Thu, 10 Aug 2023 15:11:53 +0000

In reply to Cheryl.

Haha, yes, thank you. Fixed 🙂