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    Home » Dessert » Cake

    Chocolate Zucchini Cake from a Boxed Mix

    Published: Jun 24, 2022 by Jessica Fisher

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    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.

    slice of chocolate zucchini cake on a white plate in front of cake on a platter. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • More Chocolate Desserts
    • Tell us what you think!
    • Chocolate Zucchini Cake from a Cake Mix

    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!

    Ingredients

    Here’s what you’ll need to make this Chocolate Zucchini Cake from a boxed cake mix:

    ingredients for chocolate zucchini cake laid out on table top.

    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

    Variations

    This is a base recipe that you can doctor how you like. Consider some options:

    • Stir in vanilla extract or chopped nuts to the cake batter.
    • Top the cake with a brown sugar chocolate glaze or bake in a sheet pan and top with a chocolate buttercream frosting.
    • Use a yellow or spice cake mix instead of chocolate.

    Step-by-Step Instructions

    Here’s how to make a Chocolate Zucchini Cake from a boxed cake mix:

    cake mix and other wet ingredients added to mixing bowl.
    blended cake mix in mixing bowl.
    adding zucchini and chocolate chips to the cake mix.
    cake batter with zucchini stirred in.

    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.

    bundt pan greased and sprinkled with cocoa powder.
    batter in bundt pan.
    baked cake in bundt pan cooling on a rack.
    baked cake ready to serve topped with powdered sugar.

    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.

    Storage

    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.

    FAQs

    Does chocolate zucchini cake need to be refrigerated?

    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.

    Can you freeze chocolate zucchini cake?

    This is a great cake to freeze. For years I’ve been freezing slices in single serve packets for quick lunchbox treats.

    What does chocolate zucchini cake taste like?

    This is a rich chocolatey cake that’s very moist, flecked with bits of the cooked veg

    overhead shot of bundt cake on cake platter cut into slices and two plates with cake slices and forks.

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    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    sliced chocolate zucchini bundt cake topped with powdered sugar on a glass cake stand.
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    4.45 from 18 votes

    Chocolate Zucchini Cake from a Cake Mix

    Got zucchini? This easy recipe for Chocolate Zucchini Cake from a Cake Mix is a great way to use up the zucchini, add veg to your diet, and enjoy your cake, too.
    Prep Time15 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 15 minutes mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Servings: 16
    Calories: 249kcal
    Author: Jessica Fisher
    Prevent your screen from going dark

    Equipment

    • large mixing bowl
    • Bundt cake pan
    • wire rack

    Ingredients

    • 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
    US Customary – Metric

    Instructions

    • 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.

    Notes

    Nutritional information is approximate. Values may vary by cake mix. Store, covered, at room temperature for up to 3 days.

    Nutrition

    Calories: 249kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 259mg | Potassium: 157mg | Fiber: 1g | Sugar: 18g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg
    Tried this Recipe? Tell us what you think!Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on July 18, 2008. It has been updated for content and clarity.

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    Reader Interactions

    Comments

    1. Heidi

      June 30, 2022 at 12:51 pm

      5 stars
      OMG, a chocolate lovers dream. Awesome moist cake and so easy to make. Nobody will know that there are 2 cups of shredded zucchini in the cake unless you tell them.

      Reply
    2. Renee

      July 14, 2020 at 6:46 am

      Try the easy zucchini cobbler by Taste of home

      Reply
    3. Amy

      September 06, 2011 at 6:23 pm

      I always liked my zucchini sliced thick [1″ or so] marinated in italian dressing, then grilled…

      Reply
    4. Lauren

      July 21, 2008 at 5:10 pm

      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. 😉

      Reply
    5. Amy K.

      July 21, 2008 at 4:54 pm

      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.

      Reply
    6. Saph

      July 21, 2008 at 1:26 pm

      I love zucchini. I grew up picking fresh ones from our backyard garden. I need to seriously start my own.

      Reply
    7. Cheryl

      July 19, 2008 at 4:35 am

      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!

      Reply
    8. FishMama

      July 19, 2008 at 2:15 am

      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?!

      Reply
    9. Briana Almengor

      July 19, 2008 at 2:01 am

      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.

      Reply
    10. Zimms Zoo

      July 19, 2008 at 1:50 am

      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.

      Reply
    11. Mary Ann

      July 19, 2008 at 1:34 am

      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!

      Reply
    12. diana

      July 19, 2008 at 1:34 am

      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

      Reply
    13. Shari

      July 19, 2008 at 12:49 am

      That cake looks yummy! will have to try that. 🙂

      Reply
    14. sheila howe

      July 18, 2008 at 11:44 pm

      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!

      Reply

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