Got zucchini? Add a cake mix, sour cream, oil, eggs, water, and chocolate chips and you’ve got this quick and easy Chocolate Zucchini Cake made with a cake mix and a great way to use up all those zucchini.
Zucchini is an amazing vegetable. It must be the most efficient vegetable on the planet! It grows so quickly. Overnight pencil size veggies bloom into submarine size zukes. And it you’ve got friends who grow zucchini, prepare yourself for some gifts. (Thanks, Suzanne!)
I was very optimistic this morning that I would successfully transform all four zucchinis into a ton of baked goods. It started with a batch of Apricot-Zucchini muffins. I used this recipe, making a few adjustments. (I substituted apricot jam for the mashed apricots and omitted the dates completely. Blech. Instead of microwaving them, I baked them at 375 degrees for 20 minutes.) I’m pleased to report that they were excellent.
Next I baked a chocolate zucchini cake. I couldn’t find the recipe card from FishGramma, so I was going to try this one which seems very close to hers and because I love epicurious. But, alas, there have been no sales or coupons for cocoa, so I didn’t have enough. I did have, however, a Duncan Hines cake mix. So I did what all women since the invention of the monster zucchini have done – make something up! Here is the result.
Ingredients for this chocolate zucchini cake with a cake mix
- Devil’s Food chocolate cake mix
- Sour cream
- Oil
- Water
- Cinnamon
- Eggs
- Zucchini
- Chocolate chips
How to make this chocolate zucchini with a cake mix
Can I add a frosting to this cake?
You absolutely can! Although I think it’s delicious on its own or a dusting of powdered sugar is also nice too. You can frost this cake too if you want.
How about a Easy Chocolate Buttercream Frosting That’s Better than the Can?
How do I store this chocolate zucchini cake?
This cake will be fine at room temperature for a few days. I like to keep mine covered in a cake keeper, to keep it fresh extra long. But you can also just simply keep it covered with some plastic wrap. I find storing my cake in the fridge dries them out, so I don’t recommend doing that.
You can also store any leftover cake in the freezer, well wrapped, for up to 3 months.
DO YOU NEED SPECIAL EQUIPMENT TO MAKE THIS CHOCOLATE ZUCCHINI CAKE?
This cake recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- stainless steel mixing bowl – I’m not sure you have too many of these.
- hand mixer – My Hamilton Beach version is going on a decade and still kicking.
- silicone spatula/spoon – I have two or three of these – so convenient!
- bundt cake pan – Do yourself a favor and make sure you have a nonstick version.
- cake keeper – Perfect for keeping your cake fresh.
How I make this a good cheap eat:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money.
- Buying in bulk – Buying them from the bulk bin of the health food store or finding them at a lower unit cost from a restaurant store may offset this cost.
If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Chocolate Zucchini Cake from a Cake Mix
Ingredients
- cocoa powder for dusting the cake pans optional
- 1 devil's food cake mix
- 1 cup sour cream
- 1/4 cup neutral oil
- 1/2 cup water
- 1 tsp ground cinnamon
- 4 egg
- 1 zucchini for 2 cups shredded
- 1 cup chocolate chips
- powdered sugar for topping the cakes optional
Instructions
- Preheat the oven to 350 degrees. Spray two 8x5-inch loaf pans with nonstick cooking spray. If you like, dust the bottoms with cocoa powder.
- In a large bowl, combine the cake mix, sour cream, oil, water, cinnamon, and eggs. Beat until well blended, about two minutes.
- Fold in the zucchini and chocolate chips. Pour the batter into the prepared pans.
- Bake for 35 to 40 minutes. Cool for about 20 minutes in pan and then remove from pan and cool completely.
- Dust the tops with powdered sugar, slice, and serve.
Notes
Nutrition
sheila howe says
I don’t know if this is the most kid friendly, but it tastes great to me…slice the zuchini and saute with garlic and onions then add tomatoes and some mozzarella cheese. I don’t have an exact recipe, but just threw it together and I loved it!
Shari says
That cake looks yummy! will have to try that. 🙂
diana says
if our garden is any sign, we are about to BURST with zucchini. I am hoping you get a lot of good recipes that I can borrow
Mary Ann says
I shred zucchini and freeze in portions to use for zucchini bread later on. You just thaw it and dump it in as fresh; liquid and all since that is part of the zucchini.
I’ve been making zucchini quiche this summer using shredded zucchini. Basically put some cheese, shredded zucchini, some meat if desired(I’ve been using a little bacon or sausage and it is delicious), some onion or whatever in a greased pie plate. Beat 6 eggs and add some milk(probably one cup or so,maybe a little less) and seasonings. Pour over veggie mixture in pie pan. Cover with foil and bake at 350 until set in the middle. Check after 45 minutes.
There are lots of recipes out there for zucchini. I have a whole post of recipes on my blog from last summer. It is a Frugal Friday post and is from July ’07 if you are interested.
Hope this helps!
Zimms Zoo says
zuchinni does freeze well. But so does the batter. So several times I have made up the batter and then froze it and popped it in the oven when a friend might need a pick-me-up or something like that.
Also try zuchinni fritters. There is a good recipe on Allrecipes.
Briana Almengor says
we’re big zuchinni fans here, too. I just received a couple large ones from my sister and am going to be trying to use it up tomorrow myself. I also shred mine and freeze if I don’t have time to use it up right away. I then make either zuchinnin brownies or more often, bread, during the winter.
With the smaller zukes, I slice and throw into a pan to saute w/ olive oil, salt, pepper. We love it that way. My mom throws parm cheese on top of that.
I have a wonderful zuchinni herb casserole recipe (by DebiMcG), too…look that one up on allrecipes. I think I got it from there.
FishMama says
And to think I thought I knew everything there was to know about freezing. I had no idea I could just freeze. That is a freeing idea! Thanks!
If there’s another sale on eggs next week, I may just have to do the quiche thing, too.
Wow! Thanks, ladies! Who knew you could do SO much with a zuke?!
Cheryl says
I put in my homemade mac and cheese – that and cauliflower all mashed up (the cauliflower is steamed, the zucchini is not, just shredded). I have a 2 year old who doesn’t like his veggies, but loves his mac and cheese. I’m going to try that chocolate cake though cause he loves his chocolate!
Saph says
I love zucchini. I grew up picking fresh ones from our backyard garden. I need to seriously start my own.
Amy K. says
We got a smaller zucchini (gift from a neighbor), chopped it into 1-inch pieces, tossed with olive oil and italian seasoning, and roasted it on the grill next to the burgers. Delicious!
The larger ones may be too tough for that.
Also: we put a layer of foil on the grates, so we didn’t have to worry about the zukes calling through the space between the grates.
Another option (less healthy) for small tender zucchini: pan frying it. A favorite when I was growing up: Coat zucchini 1/4-1/2 inch thick slices of zucchini in seasoned flour (Lawry’s salt, pepper) and place in hot butter. Turn over after 2-3 minutes, cook ’til lightly browned on both sides.
Lauren says
I just adore chocolate zucchini cake! I’ve gotten it for the past two years for my birthday, one each from my mom and my grandmother.
You’ve got to stop this making me hungry thing. 😉
Amy says
I always liked my zucchini sliced thick [1″ or so] marinated in italian dressing, then grilled…
Renee says
Try the easy zucchini cobbler by Taste of home