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Zucchini Cake Pops

Try your hand at cake pops with a veggie twist and you're sure to be the most popular house on the block. They'll satisfy your sweet tooth with chocolate zucchini-filled cake plus a chocolate coating while taking in a few nutrients, as well.

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Test Kitchen Tip

To avoid getting a flat side on the cake pops as they dry, stick the pops upright into a block of floral foam until the chocolate is fully set.


Preheat oven to 350°. Coat a 9-inch-square baking pan with nonstick spray.

For the cake, combine flour, brown sugar, cocoa powder, baking powder, espresso powder, salt, and baking soda.

Whisk together melted butter, eggs, and vanilla in a separate bowl. Stir in zucchini. Pour zucchini mixture into flour mixture and stir to combine. (Batter with be very thick and hard to stir.) Spread batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30–35 minutes. Let cake cool to room temperature, then break cake into fine crumbs.

For the frosting, beat cream cheese, butter, powdered sugar, cinnamon, and a pinch of salt with a mixer until smooth.

Stir frosting into cake crumbs until fully distributed. Scoop mixture with a #40 scoop (1½ Tbsp.) onto a parchment-lined baking sheet; roll into smooth balls, insert lollipop sticks, and chill until set.

Melt chocolate with shortening in a double boiler; stir until smooth. Let chocolate cool 5 minutes, then dip cake pops into it; letting excess drip off. Roll pops in pecans. Let pops stand until chocolate sets.

Nutritional Facts

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