Chocolate-Zucchini Snack Cake

Yield: Serves: 12
Cost per Serving: $.37
Recipe from All You

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Recipe Time

Prep Time:
Bake: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 283
  • Fat: 12g
  • Saturated fat: 7g
  • Protein: 5g
  • Carbohydrate: 42g
  • Fiber: 1g
  • Cholesterol: 56mg
  • Sodium: 168mg


  • 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


  1. 1. Preheat oven to 350°F. Butter a 9-by-13-inch baking pan.
  2. 2. In a medium bowl, whisk flour, baking powder, baking soda and salt.
  3. 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. 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.
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