Chocolate Zucchini Snack Cake
Chocolate Zucchini Snack Cake is a decadent moist chocolate cake topped with chocolate chips and chopped walnuts. This chocolate cake is super easy to make and since it is topped with chocolate chips and nuts there is no need to add frosting.
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Servings: 12
Calories: 320kcal
Ingredients
- 1 1/4 cup all-purpose flour
- 1/3 cup cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup butter
- 2 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon vanilla
- 1 cup grated zucchini
- 3/4 cup milk chocolate chips
- 3/4 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Grease a 9x9-inch baking pan
- Combine the flour, cocoa, baking soda, and salt in a bowl and set aside.
- In a medium mixing bowl add the sugar and butter. With an electric mixer beat until fluffy.
- Beat the eggs in with the electric mixer.
- Add the sour cream and vanilla and mix until combined.
- Add the dry ingredients to the cake batter and mix until well combined.
- Fold in the zucchini until it is well blended.
- Spread in the prepared baking pan.
- Place in the preheated oven and bake for 25 to 30 minutes. Using a wooden pick insert in the middle of the cake if the pick comes out clean or with a few moist crumbs the cake is done.
- Remove from the oven and cool completely on a cooling rack.
Notes
- Use ingredients that are room temperature.
- No need to peel the zucchini. The skin of the zucchini is thin and you will not notice it.
- You do not have to squeeze the excess water out of the zucchini. It will help make the cake moist.
- All-purpose flour works great for this recipe, no need to use cake flour.
- This cake can be frozen for one to two months. Make sure to have it in an airtight freezer container.
Nutrition
Calories: 320kcal | Carbohydrates: 34.3g | Protein: 6.2g | Fat: 20.1g | Saturated Fat: 9.8g | Cholesterol: 59mg | Sodium: 185mg | Potassium: 167mg | Fiber: 2.2g | Sugar: 21g | Calcium: 49mg | Iron: 1mg