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Chocolate-Zucchini Snack Cake

Prep time 15 mins
Bake time 40 mins
Yield Serves: 12


  • 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

Nutrition Information

  • calories 283
  • fat 12 g
  • satfat 7 g
  • protein 5 g
  • carbohydrate 42 g
  • fiber 1 g
  • cholesterol 56 mg
  • sodium 168 mg

How to Make It

  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.