Chocolate Zucchini Snack Cake – a delicious recipe with sugar, Butter, Egg, sour cream, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F. Grease 8-inch square baking pan; set aside.
2
Combine sugar and butter in bowl; beat at medium speed until light and fluffy.
3
Add egg; continue beating until well mixed.
4
Add sour cream and vanilla; continue beating until well mixed.
5
Combine flour, cocoa, baking soda and salt in bowl.
6
Gradually add to butter mixture, beating well after each addition.
7
Stir in zucchini and 1/2 cup chocolate chip.
8
Pour into prepared pan.
9
Bake 25-30 minutes or until toothpick inserted in center comes out clean.
10
Cool completely.
11
Combine 1/2 cup chocolate chips and butterscotch chips in 1-quart saucepan.
12
Cook over low heat, stirring occasionally, 45 minutes or until smooth.
13
Spread over cake.
1026
kcal
Calories
69
g
Fat
96
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2/3 cup sugar, 1/2 cup Land O Lakes Butter, softened, 1 Land O Lakes Egg, 1/2 cup sour cream, and more.
Yes, Chocolate Zucchini Snack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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