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Chocolate Zucchini Snack Cake

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Shredded zucchini keeps cake moist without affecting the flavor. Skip the frosting...sprinkle the top with chocolate chips and nuts.

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(10 Ratings)

10 Ratings

5 spoons 50%

4 spoons 30%

3 spoons 10%

2 spoons

1 spoons 10%

Member Reviews (4)

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PREP TIME
15 Min
TOTAL TIME
1 Hr 50 Min
SERVINGS
6

1/2: box Betty Crocker® SuperMoist® German chocolate cake mix (about 1 2/3 cups)

1: cup shredded unpeeled zucchini (about 1 medium)

1/2: teaspoon ground cinnamon

1/8: teaspoon ground cloves

1/4: cup buttermilk

2: tablespoons vegetable oil

1: egg

1/4: cup chopped nuts

1/4: cup miniature semisweet chocolate chips

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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.

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Expert Tips

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.

Bake and serve the cake in a pretty, oven-safe ceramic pan.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 140

(Calories from Fat 100),

Total Fat 11g

(Saturated Fat 2 1/2g,
Trans Fat 0g),

Cholesterol 35mg;
Sodium 50mg;
Total Carbohydrate 7g

(Dietary Fiber 1g,
Sugars 6g),

Protein 3g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 4.00%;
Calcium 4.00%;
Iron 4.00%;

Exchanges:

1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 4 Reviews View All

Posted 11/4/2011 6:29:49 PM REPORT ABUSE tuxy123 said:

Rating:

Loved it!! Very moist and light. Used the 8" pan and made it thick. Used honey roasted pecans instead of walnuts.

This reply was: Helpful Inspiring

Posted 11/4/2011 6:10:02 PM REPORT ABUSE tuxy123 said:

Rating:

Loved it!! Very moist and light. Used the 8" pan and made it thick. Used honey roasted pecans instead of walnuts.

This reply was: Helpful Inspiring

Posted 9/24/2010 9:12:14 PM REPORT ABUSE bunsofsteel said:

Rating:

I cut this recipe out of the daily newspaper's weekly Food Section from back in 1989, the Sacramento Bee...........not a bad little cake, easy to fix, and no frosting to mess with so you can take it somewhere.

This reply was: Helpful Inspiring