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Zucchini Chip Snack Cake

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 (12 ounces) 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.

Reviews

Average Rating: 4.9
  • sugarcrystal
    Apr 12, 2015

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

  • NathanielsKitty
    Jan 25, 2014

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

  • Doremi123
    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.

  • kissingballs
    Aug 29, 2011

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

  • KY_Cook
    Aug 13, 2011

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

  • julia12
    Sep 25, 2010

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

  • whyliewoo
    May 15, 2008

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

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