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Chocolate Zucchini Snack Cake

  • 6servings
  • 110minutes
  • 140calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsSelenium, Zinc, Copper, Fluorine, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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

  2. 1 cup shredded unpeeled zucchini (about 1 medium)

  3. 1/2 teaspoon ground cinnamon

  4. 1/8 teaspoon ground cloves

  5. 1/4 cup buttermilk

  6. 2 tablespoons vegetable oil

  7. 1 egg

  8. 1/4 cup chopped nuts

  9. 1/4 cup miniature semisweet chocolate chips

Instructions Jump to Ingredients ↑

  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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