The Pioneer Woman Tasty Kitchen
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Chocolate Streusel Zucchini Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

My favorite way to use up all that zucchini from the garden. This moist cake has a hint of cinnamon and is topped with a chocolate chip, brown sugar and nut topping.

Ingredients

  • FOR THE CAKE:
  • ½ cups Butter, Softened
  • 1-¾ cup White Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • ⅓ cups Water
  • ½ cups Buttermilk
  • 3-¼ cups Flour
  • ½ teaspoons Cinnamon
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 cups Zucchini, Peeled, Grated
  • _____
  • FOR THE TOPPING:
  • ¾ cups Brown Sugar
  • ¾ cups Chopped Pecans Or Sliced Almonds
  • ¾ cups Chocolate Chips

Preparation

Preheat oven to 350 degrees F. Spray a 9×13 pan with non-stick cooking spray.

In a large mixing bowl, cream together butter and sugar. Add in the eggs, vanilla, water and buttermilk and mix well.

In a separate bowl, combine flour, cinnamon, salt, baking powder and baking soda. Stir dry ingredients into butter/sugar mixture until well combined. Fold in zucchini. Spread batter into prepared pan.

In a medium bowl, stir together brown sugar, nuts and chocolate chips; sprinkle over batter. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

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Profile photo of strmywthr3

strmywthr3 on 9.13.2010

I made this last week and it was fantastic!! I subbed 1 cup of spelt flour for 1 cup of the white flour. delicious!

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