Chocolatey & moist like a brownie. Delicious! Replaced oil with unsweetened applesauce; combo of whole wheat & white flours; Ghiradelli 60% Cacao Chips chopped coarsely in nut grinder; zucchini finely chopped in food processor. 48 mini muffins @ 24 min. Would spray pan next time as muffins stuck to paper liners. Fill to top 1-1/2 to 2 TBS, since batter doesn't rise much. Used new baking powder. Should I have mixed all dry ingredients first? Did my substitutions affect density? Still, 5 stars, outstanding recipe! Hi Rosetta! By omitting all of the oil, you reduced the ability of the cake batter to trap some much-needed air bubbles into the batter when beaten. Also, the way you processed the zucchini in the food processor might have created more juice: I would squeeze out most of it before adding to the cake batter ext time. The whole wheat flour also creates a slightly denser texture--next time, try using at least 1/2 oil and 1/2 applesauce, squeezing your zucchini and bumping up the baking powder to 1 teaspoon and see if that improves the cake. Glad you still enjoyed it! Kim@KAF

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