Close
Ingredients
| granulated sugar: 1 2/3 cups |
| salted butter: 1/2 cup (softened) |
| vegetable oil: 1/2 cup |
| eggs: 2 |
| vanilla extract: 1 1/2 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| unsweetened cocoa powder (sifted): 1/3 cup |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| buttermilk: 1/2 cup |
| zucchini squash (grated): 2 cups (finely grated) |
| pecans: 3/4 cup (chopped) |
| semisweet chocolate chips (chips): 1 cup |
Chocolate Zucchini Snack Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
55 min -
Servings
1 serving(s)
Tags
- Preheat the oven to 325 degrees F.
- Grease and flour a 9" x 13" baking pan.
- Beat the sugar, butter and oil in a large bowl with an electric mixer at medium speed until well blended.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the vanilla.
- Combine the flour, cocoa, baking soda, and salt in a medium bowl.
- Add to the butter mixture alternately with the buttermilk, beating well after each addition.
- Stir in the zucchini.
- Pour into the prepared pan.
- Sprinkle with the pecans and chocolate chips.
- Bake 55 minutes or until a wooden pick inserted in the centre comes out clean; cool on a wire rack.
- Cut into squares.