Chocolate-Zucchini Snack Cake

Yield:

Serves: 12

Recipe Time

Prep: 15 Minutes
Bake: 40 Minutes

Nutritional Information

Calories 283
Fat 12 g
Satfat 7 g
Protein 5 g
Carbohydrate 42 g
Fiber 1 g
Cholesterol 56 mg
Sodium 168 mg

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for pan
1 cup sugar
2 large eggs
4 ounces semisweet chocolate, melted, slightly cooled
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup grated zucchini (from about half a medium zucchini)
Confectioners' sugar, for dusting, optional

Preparation

1. Preheat oven to 350°F. Butter a 9-by-13-inch baking pan.

2. In a medium bowl, whisk flour, baking powder, baking soda and salt.

3. In a large bowl, using an electric mixer on high speed, beat butter and sugar until light, about 3 minutes. Add eggs, 1 at a time, beating well after each and scraping down sides of bowl. Reduce speed to low; beat in chocolate and vanilla.

4. Add flour mixture in 3 parts, alternating with buttermilk. Fold in zucchini (batter will be stiff). Spread evenly in pan; bake until top springs back slightly when touched in center, 35 to 40 minutes. Let cool in pan for 10 minutes. Turn out onto a wire rack. Dust with confectioners' sugar just before serving, if desired.

Note:

September 2014