Serves: 12
Total Calories: 349
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, combine cake mix, cinnamon, cloves, zucchini, buttermilk, oil and eggs beat at low speed until moistened. Beat 2 minutes at high speed. Pour into greased and floured pan. Sprinkle with nuts and chocolate chips.
2. Bake at 350°F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.
High Altitude (above 3500 feet): Add 2 tablespoons flour to dry cake mix. Bake at 375°F. for 30 to 40 minutes.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 330 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 4 g 20% * Cholesterol: 55 mg 18% * Sodium: 360 mg 15% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 2 g 8% * Sugars: 22 g * Protein: 5 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 2 Starch, 1/2 Fruit, 3 Fat or 2 1/2 Carbohydrate, 3 Fat
See Cook's Note: For Butter Cake and Cook's Note: Testing For Doneness
This Chocolate Zucchini Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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