Menu

Chocolate Zucchini Snack Cake

  • Save Recipe
Chocolate Zucchini Snack Cake
  • Prep 15 min
  • Total 1 hr 50 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Shredded zucchini keeps cake moist without affecting the flavor. Skip the frosting...sprinkle the top with chocolate chips and nuts.
Updated Jul 29, 2011

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

140 Calories, 11g Total Fat, 3g Protein, 7g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
50mg
2%
Potassium
135mg
4%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
5%
Sugars
6g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
4%
4%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved