Shredded zucchini keeps cake moist without affecting the flavor. Skip the frosting...sprinkle the top with chocolate chips and nuts.
PREP TIME: 15 Min
TOTAL TIME: 1 Hr 50 Min
SERVINGS: 6
1/2 box Betty Crocker® SuperMoist® German chocolate cake mix (about 1 2/3 cups)
1 cup shredded unpeeled zucchini (about 1 medium)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 cup buttermilk
- 2 tablespoons vegetable oil
- 1 egg
- 1/4 cup chopped nuts
- 1/4 cup miniature semisweet chocolate chips
- 1 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.
- 2 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.
- 3 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.
Expert Tips:
Out of buttermilk? Use 3/4 teaspoon lemon juice or vinegar plus milk to make 1/4 cup. Let stand for about 5 minutes before using.
Bake and serve the cake in a pretty, oven-safe ceramic pan.
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