This is a very tasty snack cake. You can make it Double Chocolate with the chocolate chips. I use the mini chips or leave them out and sprinkle powdered sugar on top after baking. My son likes the double chocolate! It is not too sweet. I start with 1/4 cup buttermilk. Sometimes the batter has looked too dry, so I add a little more milk or buttermilk. If you were to leave out the chocolate chips, use non-fat buttermilk and egg substitute, then the cake would have 181 calories per 3×2 inch serving. With my adaptations, the calories will be a bit more! Oh, yes, I substitute 1 cup of light whole wheat flour for 1 cup of the all-purpose flour, which may be why I need to add more milk to the batter. Just trying to make it a bit more healthy. Hope you enjoy it!
Servings: 18 - 24Prep Time: about 10 - 15 minutes Cook Time: about 40 minutes
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon ground cinnamon
2 cups shredded zucchini
1/2 cup vegetable oil
1/4 – 1/2 cup buttermilk
2 teaspoons vanilla extract
2 eggs (or 3 egg whites or 1/2 cup egg substitute)
1/4 – 1/2 cup chocolate chips (we like the mini chips)
Combine the dry ingredients in a medium-sized bowl and whisk together. Add the zucchini and stir to coat it with the flour mixture. Combine the oil, buttermilk, eggs and vanilla in a separate bowl and whisk well. Add the wet ingredients to the dry ingredients and stir to combine. Stir in chocolate chips, if desired. Pour batter into a 9×13 baking pan coated with cooking spray. Sprinkle more chocolate chips on top, if desired. Bake at 350 degrees for around 40 minutes, depends on your oven. Recipe says to bake for 45 minutes, but that is too long for my oven. Cool completely in pan on a wire rack. Cut into squares and serve.
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