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Zucchini Chip Snack Cake

Total Time

Prep: 15 min. Bake: 45 min.

Makes

12-15 servings

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
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Ingredients

  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 2 large 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 semisweet chocolate chips

Directions

  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 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

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

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