A moist and delicious chocolate courgette cake, with a twist. The cake is marbled with a deliciously creamy cream cheese mixture, and topped with milk and plain chocolate before baking. No need for icing, as this is gorgeous as is.
This made enough batter for a 13x9 and at least 12 cupcakes. Baked the cupcakes for 22 minutes and the 13x9 for ~55 minutes. I used only 2 cups of sugar and used 3/4 c. oil and 3/4 c. unsweetened applesauce. It was delicious! - 26 Aug 2010 (Review from Allrecipes US | Canada)
Very moist, zucchini is hardly detectable. The baking times is way off though. I used a 9x13x2 pan as recipe said but the cooking time was about 1 hr.. I believe if one used a jelly roll pan, then maybe it would bake in 30 min. Baking it longer made for a little bit of a cripsy crust which my husband really liked. - 21 Aug 2010 (Review from Allrecipes US | Canada)
I used this recipe for cupcakes, without the swirl and just frosted it with cream cheese frosting. I brought it to a work party and it was a huge hit! Everyone loved it and a few of my coworkers even took some home for their kids and husbands because they loved them so much. Made TONS of cupcakes and they were super duper moist! I saved this recipe and will for sure be using it many more times in the future! - 20 Aug 2010 (Review from Allrecipes US | Canada)