Modifications/Substitutions: I didn't have a lemon, so I omitted the rind from the frosting. Also, I used a combination of whole wheat and all-purpose flour instead of just all-purpose flour.
Ease: This recipe was very easy to make. The most time-consuming step was shredding the zucchini and carrot. I'll go with 4 stars for ease.
Affordability: This recipe is very affordable to make - 4.5 stars.
Taste: Jonathan and I really enjoyed this recipe. It wasn't overly sweet and the cake was nice and moist. I'll go with 4 stars here.
Family Friendly: The girls asked for seconds, though they didn't finish their second pieces. I'm still going with a high score-4.5 stars.
What's Cooking Rating: 4.25 stars. Also, I had more zucchini than I needed, so if you wanted another bread recipe, you can check out this one for Chocolate Zucchini Bread (the girls loved this one).
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