Zucchini Chip Snack Cake Recipe

5 7 10
Zucchini Chip Snack Cake Recipe
Zucchini Chip Snack Cake Recipe photo by Taste of Home
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Zucchini Chip Snack Cake Recipe

Read Reviews
5 7 10
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 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.
Originally published as Zucchini Chip Snack Cake in Taste of Home April/May 2003, p35

Nutritional Facts

1 piece: 410 calories, 21g fat (9g saturated fat), 45mg cholesterol, 180mg sodium, 55g carbohydrate (36g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Zucchini Chip Snack Cake in Taste of Home April/May 2003, p35

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Reviews forZucchini Chip Snack Cake

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sugarcrystal User ID: 5836839 224705
Reviewed Apr. 12, 2015

"Really good. The chocolate chips add just the right amount of sweetness. I add walnuts too."

MY REVIEW
NathanielsKitty User ID: 7536823 62420
Reviewed Jan. 25, 2014

"So good and moist, loved the chips on the tops. Even my picky eater son in law, liked the snack cake!"

MY REVIEW
Doremi123 User ID: 7233874 67931
Reviewed Apr. 20, 2013

"SO yummy! I substituted the oil with natural applesauce & decreased the sugar to 1 1/2 c. It was very moist! I added chopped pecans & coconut to the chocolate chips on top."

MY REVIEW
kissingballs User ID: 6178635 125216
Reviewed Aug. 29, 2011

"I put chocolate Cream Cheese Frosting on it and every one eats it alive!!"

MY REVIEW
KY_Cook User ID: 1619535 134189
Reviewed Aug. 13, 2011

"Mmmmm....my favorite way to use excess zucchini!!! :)"

MY REVIEW
julia12 User ID: 1338744 86121
Reviewed Sep. 25, 2010

"I make this recipe all the time. My coworkers love it too."

MY REVIEW
whyliewoo User ID: 3038627 54641
Reviewed May. 19, 2009

"I make this a few times every year during zucchini season. It always gets compliments and recipe requests."

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