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Zucchini Chip Snack Cake

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
12-15 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup buttermilk
  • 2 cups shredded peeled zucchini
  • 2 cups (12 ounces) semisweet chocolate chips

Directions

  • 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 13-in. x 9-in. baking pan. Sprinkle with
  • chocolate chips. Bake at 350° for 45-50 minutes or until a
  • toothpick inserted near the center comes out clean. Cool on a wire
  • rack. Yield: 12-15 servings.
© Taste of Home 2013

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Zucchini Chip Snack Cake (continued)

Nutrition Facts: 1 serving (1 piece) equals 410 calories, 21 g fat (9 g saturated fat), 45 mg cholesterol, 180 mg sodium, 55 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013