We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Chocolate Zucchini Snack Cake

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

(1)
(1)
Save and Share
  • prep time 15 min
  • total time 1 hr 50 min
  • ingredients 9
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

Out of buttermilk? Use 3/4 teaspoon lemon juice or vinegar plus milk to make 1/4 cup. Let stand for about 5 minutes before using.

Bake and serve the cake in a pretty, oven-safe ceramic pan.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
50mg
50%;
Total Carbohydrate
7g
7%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.