CHOCOLATE ZUCCHINI SNACK CAKE
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
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
CHOCOLATE ZUCCHINI SNACK CAKE
Steps:
- Heat oven to 350ºF. Grease 8-inch square baking pan; set aside.
- Combine sugar and butter in bowl; beat at medium speed until light and fluffy. Add egg; continue beating until well mixed. Add sour cream and vanilla; continue beating until well mixed.
- Combine flour, cocoa, baking soda and salt in bowl. Gradually add to butter mixture, beating well after each addition. Stir in zucchini and 1/2 cup chocolate chips.
- Pour into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Combine 1/2 cup chocolate chips and butterscotch chips in 1-quart saucepan. Cook over low heat, stirring occasionally, 4-5 minutes or until smooth. Spread over cake.
Nutrition Facts : Calories 410 calories, Fat 23 grams, SaturatedFat grams, Transfat grams, Cholesterol 55 milligrams, Sodium 310 milligrams, Carbohydrate 51 grams, Fiber 3 grams, Sugar grams, Protein 5 grams
CHOCOLATE-ZUCCHINI SNACK CAKE
Tasty and a great way to have your veggies with your chocolate! This was printed in a 1989 issue of Cooking Light.
Provided by CaliforniaJan
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 12 ingredients in a large bowl; stir well.
- Pour batter into a 13 x 9 x 2-inch baking pan coated with cooking spray.
- Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean.
- Cool completely in pan on a wire rack. Dust with powdered sugar.
CHOCOLATE-ZUCCHINI SNACK CAKE
Make and share this Chocolate-Zucchini Snack Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Grease a 9-inch square metal baking pan and line the bottom with parchment paper; grease the parchment.
- In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-hight speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container of yogurt alternately in 2 batches. Transfer to the prepared pan.
- Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.
Nutrition Facts : Calories 273.9, Fat 10.3, SaturatedFat 2.1, Cholesterol 41.3, Sodium 157.6, Carbohydrate 43.5, Fiber 3.2, Sugar 23.1, Protein 6.1
CHOCOLATE ZUCCHINI SNACK CAKE
Make and share this Chocolate Zucchini Snack Cake recipe from Food.com.
Provided by Irmgard
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Grease and flour a 9" x 13" baking pan.
- Beat the sugar, butter and oil in a large bowl with an electric mixer at medium speed until well blended.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the vanilla.
- Combine the flour, cocoa, baking soda, and salt in a medium bowl.
- Add to the butter mixture alternately with the buttermilk, beating well after each addition.
- Stir in the zucchini.
- Pour into the prepared pan.
- Sprinkle with the pecans and chocolate chips.
- Bake 55 minutes or until a wooden pick inserted in the centre comes out clean; cool on a wire rack.
- Cut into squares.
Nutrition Facts : Calories 5894.1, Fat 328.8, SaturatedFat 114, Cholesterol 671.9, Sodium 3399.8, Carbohydrate 720.5, Fiber 38.4, Sugar 441, Protein 73
ZUCCHINI CHIP SNACK CAKE
Here's a mouthwatering dessert that is so rich, it doesn't need frosting. The shredded zucchini makes it especially moist. With a scoop of vanilla ice cream, this cake makes an unbeatable finale for any occasion.-Mared Metzger Beling, Eagle River, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in zucchini. , Pour into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 410 calories, Fat 21g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 180mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
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