Zucchini Chip Snack Cake

Name: Zucchini Chip Snack Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12-15 servings.
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

TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD: 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

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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