A fantastic dairy-free cake, which is a cinch to make. It's incredibly moist and spiced with cinnamon, cloves and nutmeg. Feel free to throw in some raisins, coconut or nuts, if desired.
This is the nicest cake I have made in a long time. There is a lot of mixture though! - 28 Jul 2011
This makes an awful lot of cake! It went down very well with a walking group I belong to. I used a 250g pack of fructose instead of the 400g white sugar, and unsweetened plum compote instead of apple sauce. No particular reason, I just happened to have them. Excellent result, managed to feed a renowned non-vegetarian some courgette and he liked it. - 15 Aug 2014
This recipe was excellent and very easy to make. It took about 3 zucchini in order to get the 3 cups required. Definitely make sure you let the zucchini drain after grating it as it is extremely juicy, I took a large spoon and mashed it in the colander to get a lot more juice out. I tried it in a bundt pan which took about 50-55 minutes and came out extremely moist. Highly recommend this recipe!! - 19 Aug 2008 (Review from Allrecipes US | Canada)