Ingredients
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
Preparation
Heat oven to 350°F. Grease bottom only of 8-inch or 9-inch square pan with shortening or cooking spray.
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.
In small bowl, mix reserved 1/4 cup cake mix and streusel ingredients with fork until mixture is crumbly. Sprinkle over batter.
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.
