Recipe of the Week: Zucchini-Devil's Food Snack Cake

Many moons ago I made this delicious, pretending-to-be-healthy-by-adding-vegetables cake.  You can tell it was a long time ago from the picture of my mid-section which doesn't look anything like that anymore and it's not solely due from eating all that cake.

Betty Crocker has four gluten-free baking mixes, gluten-free Bisquick, and a website full of recipes so you can jazz up those mixes and look like you're a great baker.  You can find this recipe here. Yum!

  • 1 box (15 oz) Betty Crocker® Gluten Free devil's food cake mix
  • 1/2 cup butter, softened
  • 1 cup shredded unpeeled zucchini (about 1 medium)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/3 cup water
  • 3 eggs

  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1/4 cup chopped walnuts or pecans

  1. Heat oven to 350°F. Grease bottom only of 8-inch or 9-inch square pan with shortening or cooking spray.
  2. Reserve 1/4 cup cake mix for streusel; set aside. In large bowl, beat remaining cake mix, 1/2 cup butter, zucchini, cinnamon, cloves, water and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan.
  3. In small bowl, mix reserved 1/4 cup cake mix and streusel ingredients with fork until mixture is crumbly. Sprinkle over batter.
  4. Bake 44 to 49 minutes for 8-inch pan or 38 to 43 minutes for 9-inch pan until toothpick inserted in center comes out clean. Serve warm or cool.


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