Chocolate Zucchini Snack Cake


Chocolate Zucchini Snack Cake

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    Servings and Ingredients

    2 ¼ c. all-purpose flour
    1 ½ c. sugar
    ½ c. unsweetened cocoa powder
    1 tsp. baking soda
    ¼ tsp. salt
    ¾ c. buttermilk
    ½ c. unsweetened applesauce
    1 tbsp. oil, preferably canola
    1 tsp. vanilla extract
    4 egg whites
    2 c. grated unpeeled zucchini (about 2-1/2 medium zucchini)
    ⅔ c. mini chocolate chips, divided
    ½ c. chopped walnuts


    1. Preheat oven to 325 degrees. Lightly coat a 9-by-13-inch baking pan with nonstick vegetable oil spray.
    2. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt.
    3. In a medium bowl, combine buttermilk, applesauce, oil and vanilla.
    4. In another large bowl, beat egg whites with an electric mixer on high speed for 1 minute.
    5. Add buttermilk mixture and beat until blended.
    6. Combine egg white mixture and flour/cocoa mixture and beat until blended.
    7. Mix in grated zucchini and 1/3 cup chocolate chips.
    8. Pour batter into the prepared pan. Sprinkle remaining 1/3 c. chips and nuts over batter.
    9. Bake at 325 degrees about 50 minutes, or until a toothpick inserted near the center comes out clean.
    10. Let the cake cool completely, in the pan, on a wire rack.

    Recipe Source:

    Healthy Homestyle Desserts by Evelyn Tribole