CHOCOLATE ZUCCHINI SNACK CAKE

Chocolate Zucchini Snack Cake image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 6

Number Of Ingredients 9

Ingredients

1/2 box Betty Crocker™ Super Moist™ 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

Steps:

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.
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.
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.

Nutrition Facts : Calories 140, Carbohydrate 7 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 6 g, TransFat 0 g