Got zucchini? Add a boxed cake mix, sour cream, oil, eggs, water, and chocolate chips and you’ve got this quick and easy Chocolate Zucchini Cake from a boxed mix. Serve it with vanilla or peanut butter ice cream for a fun summer treat.
Summer baking at its best, this Chocolate Zucchini Cake from a boxed mix is a great way to use up all those late summer zucchini. Once summer ends, a great lunch box idea is to freeze cake in single slice servings for easy treats to add to school lunches.
For years my mother-in-law made this type of cake from scratch. It was delicious, but I’ve found that it’s sometimes easier to lean on a boxed mix than to fuss with creaming butter and weighing flour or sugar.
This quick and easy chocolate zucchini cake recipe comes together in minutes and tastes delicious!
Why Make This
It’s simple. Using a boxed chocolate cake mix means that you only need to add the wet ingredients like eggs, zucchini, oil, and maybe some semi sweet chocolate chips.
It’s delicious. Zucchini adds nutrients and fiber, but in a cake it doesn’t taste like a vegetable. It tastes yummy! You can have your cake chocolate and eat your veggies, too!
Here’s what you’ll need to make this Chocolate Zucchini Cake from a boxed cake mix:
unsweetened cocoa powder – This is for dusting the cake pans. It is optional, but will ensure that the cake removes easily from the bundt pan without being coated in flour.
devil’s food cake mix – You can use any of the chocolate flavor boxed cake mixes. These account for the flour, sugar, baking soda, and other cake ingredients.
sour cream – Sour cream adds a level of richness as well as fat to cake recipes. You can use Greek yogurt if you prefer. Both will keep the cake moist.
neutral oil – Any flavorless oil is fine, like avocado or sunflower. You can also use melted butter if you prefer.
ground cinnamon – Cinnamon is a great foil for zucchini and chocolate.
eggs – This is a rich cake. We use four eggs, but you can use three if you’re short.
zucchini – You’ll need enough for about 2 cups shredded zucchini.
chocolate chips – You can use any flavor chocolate chips you like, as well as mini chocolate chips to distribute the chocolate more thoroughly through the cake.
powdered sugar – This is for topping the cake, but is technically optional
This is a base recipe that you can doctor how you like. Consider some options:
Here’s how to make a Chocolate Zucchini Cake from a boxed cake mix:
1. In a large bowl, combine the cake mix, sour cream, oil, water, cinnamon, and eggs. Beat until well blended, about two minutes.
2. Fold in the zucchini and chocolate chips.
3. Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. If you like, dust the bottoms with cocoa powder. Pour the batter into the prepared pan.
4. 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.
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. Refrigerate it for longer lasting and firmer texture.
You can also store any leftover cake in the freezer, well wrapped, for up to 3 months.
No, this does not have to be refrigerated, but since it’s so moist, it will last longer and have better texture if you do.
This is a great cake to freeze. For years I’ve been freezing slices in single serve packets for quick lunchbox treats.
This is a rich chocolatey cake that’s very moist, flecked with bits of the cooked veg
More Chocolate Desserts
Chocolate Zucchini Cake from a Cake Mix
- nonstick cooking spray
- cocoa powder for dusting the cake pans optional
- 1 devil’s food cake mix
- 1 cup sour cream
- ¼ cup neutral oil
- ½ cup water
- 1 teaspoon ground cinnamon
- 4 egg
- 1 zucchini for 2 cups shredded
- 1 cup chocolate chips
- powdered sugar for topping the cake optional
- Preheat the oven to 350 degrees. Spray a bundt pan 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 pan.
- Bake for 40 to 45 minutes, or until a tester inserted comes out with a few crumbs attached. Cool for about 20 minutes in pan and then remove from pan and cool completely.
- Dust the top with powdered sugar, slice, and serve.
This post was originally published on July 18, 2008. It has been updated for content and clarity.