Courgette Chocolate Cake

Shredded courgette (zucchini) keeps cake moist without affecting the flavor. Sprinkle the top with chocolate chips and nuts, or frost it. MORE+ LESS-

By TBSP Nate

May 6, 2015

1 3/4

cups german chocolate cake mix with pudding (from 18.25-oz box)

cup shredded unpeeled zucchini (about 1 medium)

1/2

teaspoon ground cinnamon

1/8

teaspoon ground cloves

1/4

cup buttermilk

tablespoons vegetable oil

egg

1/4

cup chopped nuts

1/4

cup miniature semisweet chocolate chips

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1

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round 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. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips, or if icing is your thing,
3

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.