Chocolate Zucchini Cake

***When I made this, I doubled the recipe so that I used the whole box of cake mix, and baked it in two pans (one in the freezer for later).

1 3/4	cups Betty Crocker® SuperMoist® German chocolate cake mix (from 18.25-oz box)
1	cup shredded unpeeled zucchini (about 1 medium)
1/2	teaspoon ground cinnamon
1/8	teaspoon ground cloves
1/4	cup buttermilk
2	tablespoons vegetable oil
1	egg
1/4	cup chopped nuts
1/4	cup miniature semisweet chocolate chips

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.

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

Kitchen Tips

Out of buttermilk? Use 3/4 teaspoon lemon juice or vinegar plus milk to make 1/4 cup. Let stand for about 5 minutes before using.