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
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 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.
Chocolate Zucchini Cake from a Cake Mix
- 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
- 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.