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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.
Created Oct 13, 2010
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Ingredients

  • 1 3/4 cups (425 mL) Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix (from 510 g box)
  • 1 cup (250 mL) shredded unpeeled zucchini (about 1 medium)
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/8 tsp (.5 mL) ground cloves
  • 1/4 cup (50 mL) buttermilk
  • 2 tbsp (25 mL) vegetable oil
  • 1 egg
  • 1/4 cup (50 mL) chopped nuts
  • 1/4 cup (50 mL) miniature semisweet chocolate chips

Steps

  •  
    1
    Heat oven to 350ºF for shiny metal or glass pan (or 325ºF for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round 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. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
  •  
    3
    Bake 30 to 35 minutes or until toothpick inserted in centre comes out clean. Cool completely, about 1 hour.

Expert Tips

  • Tip 1
    Tip: 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
    Stylist Tip: Bake and serve the cake in a pretty, oven-safe ceramic pan.

Nutrition Information

No nutrition information available for this recipe
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