Chocolate Cake Mix Zucchini Bread

When I think of the end of summer, I think of making all kinds of recipes with zucchini and this is the first one on the list that the family asks for, Chocolate Cake Mix Zucchini Bread.

I've made a similar recipe in the past you may remember with a yellow cake mix for those who aren't a fan of chocolate.

The recipe is quick and will make the most moist flavored bread using a cake mix.

This moist quick bread is really the ultimate chocolate cake/bread when zucchini hits the farmers market in abundance at a great price to make this easy cake mix zucchini bread..

This popular summer indulgent treat will be a great holiday gift for neighbors and friends because it freezes perfectly so you can make several ahead of time.

I add a hint of cinnamon to ours because it gives a fall-tasting flavor however it's just an option if that's not your preference in flavors.

Serve this up with a dollop of whipped cream, dusted with powdered sugar, or for those addicted to chocolate make a delicious chocolate icing glaze to top off your bread..

Don't worry zucchini isn't tasted in this loaf so if you'd like to get those vegetables into kids, fool them with this cake, they'll never know zucchini is hidden in this loaf of sweet delight!.

The bread is a chocolate slice and also makes a great ice cream-topped dessert with hot fudge in warmer weather.

For a printable recipe without ads, scroll to the bottom and hit print.

Step-by-Step for Cake Mix Chocolate Zucchini Bread

1. Preheat the oven and grease the pans you are using: this makes the bread bake evenly
2. Place all the ingredients in a large bowl
3. Combine just until a thick batter: do not overmix
4. Fold in the zucchini
5. Fill prepared pans: either line your pans with parchment paper or grease them heavily
6. Bake at 350 degrees :(cooking times will vary depending on the size pans you are using)
7. Cool, enjoy with Nutella spread, jams, dust with powdered sugar, drizzle with thin icing, or even top with ice cream and whipped cream

Why Use a Doctored Cake Mix to Make Zucchini Bread?

1. super moist and easy to make quickly
2. simple ingredients to find and keep on hand
3. no electric mixer needed
4. with the addition of mix-ins make a new zucchini bread every time you make it
5. perfect for housewarming gift-giving to that new neighbor
6. the sale of a home for the great aroma while baking
7. great snack cake
8. freezes perfectly
9. great for holiday gift-giving
10. if you're not a baker, this zucchini cake mix bread is the easiest recipe ever and foolproof

Pans To Use

• Miniature loaf pans around 12
• 3 Loaf Pans (8 inches)
• 2 - 9 x 9 Pans some leftover for muffins
• Brownie Pan can be used to make bars
• muffin pan 24
• Note: Cooking times in different pans will vary more or less

Tips and Additions(2/3 cup):

• Add coconut
• Add nuts
• Add chocolate chips
• Add pumpkin seeds
• Add chopped maraschino cherries or fresh
• Add fall spices, like cinnamon, nutmeg, ginger
• Add almond extract or another extract to change the flavor
• Substitute coffee for the liquid
• Line the pans with parchment for easy removal
• Freeze loaves up to 6 months
• Use a food processor or grater for shredding zucchini quickly and squeeze all water out dry
• Top the loaf with flavored chocolate chips like butterscotch or peanut butter before baking

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American

Yield: 22

Author: Claudia Lamascolo

Chocolate Zucchini Cake Mix Bread

This is the easiest chocolate zucchini bread made with a cake mix for the most moist chocolaty slice you'll ever sink your teeth in and so delicious!

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M

Ingredients

• Batter:
• 1 15.25 ounce box chocolate cake mix
• 2 cups shredded zucchini (around 2 medium)
• 3 eggs 1/2 cup melted butter (cooled)
• 1/4 cup whole milk
• 1-1/2 cups milk or dark chocolate chips
• Optional: 1 teaspoon of ground cinnamon and more chocolate chips for garnishing either on the icing or before baking
• Garnish: dust with powdered sugar or chocolate icing
• Optional Chocolate Glaze/Icing:
• 2 cups powdered sugar
• strong coffee or water to make a thin glaze
• 1 tablespoon unsweetened cocoa powder
• Mix everything in a bowl until it flows easily adding more water if necessary. Drizzle over the loaves after they are cooled.

Instructions

1. Preheat the oven to 350 degrees and grease or line with parchment paper two 9-inch loaf pans and set aside.
2. In a mixing large bowl, beat the the eggs, milk, butter, and dry cake mix together.
3. Add the zucchini and chocolate chips and stir to blend.
4. Using a spatula evenly pour batter to both the loaf pans.
5. Bake for 45 to 55 minutes or until a toothpick comes out clean.
6. Cool completely.
7. Note: this bread can be served plain or with a dollop of whipped cream or dust with powdered sugar or the optional chocolate icing below..

Notes

Tips and Additions(2/3 cup):

• Add coconut 
• Add nuts
• Add chocolate chips
• Add pumpkin seeds
• Add chopped maraschino cherries or fresh
• Add fall spices, like cinnamon, nutmeg, ginger
• Add almond extract or another extract to change the flavor
• Substitute coffee for the liquid
• Line the pans with parchment for easy removal
• Freeze loaves up to 6 months
• Use a food processor or grater for shredding zucchini quickly and squeeze all water out dry
• Top the loaf with flavored chocolate chips like butterscotch or peanut butter before baking

Why Use a Doctored Cake Mix to Make Zucchini Bread?

1. super moist and easy to make quickly
2. simple ingredients to find and keep on hand
3. no electric mixer needed
4. with the addition of mix-ins make a new zucchini bread every time you make it
5. perfect for housewarming gift-giving to that new neighbor
6. the sale of a home for the great aroma while baking
7. great snack cake
8. freezes perfectly
9. great for holiday gift-giving
10. if you're not a baker, this zucchini cake mix bread is the easiest recipe ever and foolproof

Nutrition Facts

Calories

160.53

Fat (grams)

4.94 g

Sat. Fat (grams)

2.15 g

Carbs (grams)

29.05 g

Fiber (grams)

0.9 g

Net carbs

28.15 g

Sugar (grams)

20.65 g

Protein (grams)

1.84 g

Sodium (milligrams)

173.21 mg

Cholesterol (grams)

0.66 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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