Chocolate Zucchini Snack Cake Recipe
Chocolate Zucchini Snack Cake Recipe photo by Taste of Home

Chocolate Zucchini Snack Cake Recipe

Publisher Photo
“I like to make this when the zucchini in my garden gets ahead of me. It’s a great way to get children to eat their veggies!” Margo Seegrist — Shelton, Washington
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 18 servings

Ingredients

  • 1/3 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/3 cup unsweetened applesauce
  • 2 ounces semisweet chocolate, melted
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups shredded zucchini
  • 2 teaspoons confectioners' sugar

Nutritional Facts

1 piece equals 172 calories, 5 g fat (3 g saturated fat), 33 mg cholesterol, 223 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in the buttermilk, applesauce, chocolate and vanilla. Combine the flour, baking powder, salt and baking soda; beat into butter mixture just until moistened. Stir in zucchini.
  2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 18 servings.
Originally published as Chocolate Zucchini Snack Cake in Healthy Cooking June/July 2010, p51

Nutritional Facts

1 piece equals 172 calories, 5 g fat (3 g saturated fat), 33 mg cholesterol, 223 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Chocolate Zucchini Snack Cake

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (3)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 29, 2013

no, was quite disappointed. I thought it needed more chocolate, as is was almost tasteless, but it was moist.

MY REVIEW
Reviewed Aug. 29, 2013

I MADE IT JUST LIKE THE RECIPE. SO GOOD, SO MOIST. I WILL MAKE IT AGAIN.

MY REVIEW
Reviewed Aug. 29, 2013

My family loved this cake. I did substitute the semisweet chocolate for baking cocoa powder, and added extra cocoa to make it very chocolatey. I used Splenda instead of sugar. It was moist, and a nice chocolate taste.

MY REVIEW
Reviewed Aug. 22, 2013

This was very good. My kids loved it and it's a good way to use up zucchini!

MY REVIEW
Reviewed Nov. 7, 2011

This cake is so good. I didn't have any semisweet chocolate, so I used cocoa powder. Used egg substitute and 1/2 sugar and 1/2 Splenda. Forgot to sprinkle with powdered sugar, but it was wonderful without it.

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