Chocolate Zucchini Snack Cake Food

CHOCOLATE ZUCCHINI SNACK CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round or square cake pan with baking spray with flour.
• In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
• Bake 9-inch pan 27 to 35 minutes, 8-inch pan 32 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

CHOCOLATE ZUCCHINI SNACK CAKE

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in the buttermilk, applesauce, chocolate and vanilla. Combine the flour, baking powder, salt and baking soda; beat into butter mixture just until moistened. Stir in zucchini., Transfer to a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

CHOCOLATE-ZUCCHINI SNACK CAKE

Steps:

• Combine first 12 ingredients in a large bowl; stir well.
• Pour batter into a 13 x 9 x 2-inch baking pan coated with cooking spray.
• Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean.
• Cool completely in pan on a wire rack. Dust with powdered sugar.

CHOCOLATE-ZUCCHINI SNACK CAKE

Steps:

• Preheat the oven to 350°F Grease a 9-inch square metal baking pan and line the bottom with parchment paper; grease the parchment.
• In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-hight speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container of yogurt alternately in 2 batches. Transfer to the prepared pan.
• Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.

ZUCCHINI CHIP SNACK CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in zucchini. , Pour into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.