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Chocolate Zucchini Snack Cake

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  • Prep 15 min
  • Total 1 hr 50 min
  • Servings 6
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Shredded zucchini keeps cake moist without affecting the flavor. Skip the frosting...sprinkle the top with chocolate chips and nuts.
Updated Jul 29, 2011
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Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round or square cake pan with baking spray with flour.
  • 2
    In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
  • 3
    Bake 9-inch pan 27 to 35 minutes, 8-inch pan 32 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Tips from the Betty Crocker Kitchens

  • tip 1
    Out of buttermilk? Use 3/4 teaspoon lemon juice or vinegar plus milk to make 1/4 cup. Let stand for about 5 minutes before using.
  • tip 2
    Bake and serve the cake in a pretty, oven-safe ceramic pan.

Nutrition

Nutrition Facts are not available for this recipe
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