Chocolate Chip Zucchini Snack Cake Recipes

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.

ZUCCHINI CHOCOLATE CHIP SNACK CAKE

Steps:

• Preheat oven to 325 degrees.
• Spray a 9x13 pan with cooking spray and set aside.
• Combine yogurt, butter, brown sugar, and granulated sugar. Mix well with a hand mixer or in a stand mixer for 1 minute or until thoroughly combined.
• Add eggs and mix until thoroughly incorporated.
• Next, add shredded zucchini and quick oats. Stir and let sit for 5-10 minutes. (This step gives the zucchini a chance to seep and a chance for the quick oats to absorb moisture.)
• Mix in the flour, cinnamon, baking soda, baking powder, and salt until evenly combined.
• Stir in chocolate chips and spread evenly in the greased 9x13 pan.
• Bake at 325 degrees for 20-23 minutes or until a toothpick comes out clean.
• Enjoy!

ZUCCHINI CHOCOLATE CHIP CAKE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
• Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SKINNY CHOCOLATE CHIP-ZUCCHINI CAKE

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat sugar, butter, oil, vanilla and eggs with spoon until well blended.
• Stir in flour, cocoa, baking soda and buttermilk until well combined. Fold in zucchini, chocolate chips and, if desired, nuts. Spread batter evenly in pan.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. If desired, frost cooled cake.

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.

CHOCOLATE CHIP ZUCCHINI CAKE

Steps:

• Preheat the oven to 350°F. Butter a 12-cup Bundt pan well and dust with some flour, knocking out excess.
• Sift together the flour, baking soda, baking powder, and salt into a bowl. Beat together the butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in the vanilla.
• Reduce the mixer speed to medium and add the eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more. Reduce the speed to low and add all but 1/2 cup of the flour mixture, mixing until just combined.
• Toss the zucchini, chocolate chips, and walnuts with the remaining 1/2 cup flour mixture and add to the batter, then mix the batter with a rubber spatula (batter will be thick).
• Spoon the batter into the prepared pan, smoothing the top. Bake in the middle of the oven, rotating the pan halfway through baking, until the side begins to pull away from the pan and a tester comes out clean, 45 to 50 minutes total.
• Cool the cake in the pan on a rack 30 minutes, then run a thin knife around the outer and inner edges. Invert a rack over the pan, then invert the cake onto the rack. Cool completely.

SNEAKY MOMMY'S CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl; set aside.
• Beat together the eggs, sugar, applesauce, vegetable oil, apple juice concentrate, and vanilla extract in a mixing bowl until smooth. Stir in the dry mixture alternately with the milk, then add the zucchini, carrot, raisins, and dates; stir until just moistened. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan set over a wire rack.

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 CHIP ZUCCHINI SNACK CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-inch square pan.
• In a medium bowl, combine flour, sugar, ground flax seed, baking powder and salt.
• In a small bowl, combine oil, egg, vanilla, orange peel, orange juice and buttermilk.
• Add liquid mixture to the dry ingredients and stir just until combined.
• Gently mix in zucchini, chocolate chips and walnuts.
• Pour into pan and bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.

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 CHIP ZUCCHINI CAKE

Steps:

• Preheat oven to 350°F. Butter bundt pan well and dust with some flour, knocking out excess.
• Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla. Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.
• Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.
• Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).
• Spoon batter into bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.
• Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely.