Chocolate Zucchini Snack Cake

Shredded zucchini keeps cake moist without affecting the flavor. Skip the frosting...sprinkle the top with chocolate chips and nuts.

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Servings 6

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ingredients 9
Prep Time 15 min
Total Time 1 hr 50 min

Ingredients

1/2: box German chocolate cake mix (about 1 2/3 cups)

1: cup shredded unpeeled zucchini (about 1 medium)

1/2: teaspoon ground cinnamon

1/8: teaspoon ground cloves

1/4: cup buttermilk

2: tablespoons vegetable oil

1: egg

1/4: cup chopped nuts

1/4: cup miniature semisweet chocolate chips

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round or square cake pan with baking spray with flour.
2 In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
3 Bake 9-inch pan 27 to 35 minutes, 8-inch pan 32 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.