Description

This Double Chocolate Cake Mix Zucchini Bread is a moist and rich quick bread that incorporates the wholesome goodness of zucchini with the indulgent taste of chocolate. Using a boxed chocolate cake mix as the base, this recipe is simple, fast, and perfect for a delicious snack or dessert with a delightful balance of chocolate and subtle zucchini flavor.

Ingredients

Scale

Dry Ingredients

1 box of chocolate cake mix (about 15.25 oz)
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon salt

Wet Ingredients

2 large eggs
1/3 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract

Additional Ingredients

1 1/2 cups grated zucchini (about 1 medium zucchini)
3/4 cup chocolate chips

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Mix Wet and Dry Ingredients: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, milk, and vanilla extract. Mix until well blended and smooth.
Add Grated Zucchini: Add the grated zucchini to the batter and stir until evenly distributed. Be sure to squeeze out any excess water from the zucchini before adding it to the batter to avoid sogginess.
Incorporate Chocolate Chips and Spices: Stir in the chocolate chips, cinnamon, and salt until just combined. Avoid overmixing to keep the bread tender.
Pour Batter Into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake the Bread: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean, with a few moist crumbs attached.
Cool the Bread: Allow the zucchini bread to cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Serve and Store: Once cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

Make sure to squeeze out excess water from the grated zucchini to prevent a watery batter.
Using parchment paper to line the loaf pan helps with easy removal and cleanup.
The optional cinnamon enhances the flavor without overpowering the chocolate.
You can substitute vegetable oil with melted coconut oil for a different flavor profile.
Leftover zucchini bread freezes well; wrap tightly and freeze for up to 2 months.