Description

This Double Chocolate Cake Mix Zucchini Bread combines the rich flavor of chocolate with the moisture and nutrition of fresh zucchini, creating a deliciously moist and chocolatey quick bread that’s perfect for breakfast, dessert, or a snack. Using a boxed chocolate cake mix simplifies the preparation, while the addition of cinnamon and chocolate chips gives it extra warmth and indulgence.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

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

Other Ingredients

1 1/2 cups grated zucchini (about 1 medium zucchini, excess water squeezed out)
3/4 cup chocolate chips

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Instructions

Preheat Oven 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 to ensure easy removal of the zucchini bread after baking.
Mix Wet and Dry Ingredients: In a large mixing bowl, add the chocolate cake mix, eggs, vegetable oil, milk, and vanilla extract. Blend these ingredients thoroughly until the batter is smooth and well combined.
Add Grated Zucchini: Gently fold in the grated zucchini, making sure to squeeze out any excess water before adding it to avoid making the batter too runny. This helps maintain the bread’s moisture without sogginess.
Incorporate Chocolate Chips and Spices: Stir in the chocolate chips, ground cinnamon, and salt just until combined. Avoid overmixing to keep the bread tender.
Pour Batter Into Pan: Transfer the batter evenly into the prepared loaf pan, using a spatula to smooth out the surface for even baking.
Bake the Bread: Place the pan in the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool the Bread: Let the zucchini bread cool in the pan for about 10 minutes to set before carefully removing it. Then transfer it to a wire rack to cool completely.
Serve and Store: Once fully cooled, slice and enjoy your bread. Store any leftovers in an airtight container at room temperature for up to 3 days to keep it fresh.

Notes

Be sure to squeeze out excess moisture from the zucchini to avoid a soggy bread.
You can substitute milk with any plant-based milk for a dairy-free version.
To intensify the chocolate flavor, consider adding a tablespoon of cocoa powder to the batter.
This bread freezes well; wrap it tightly in plastic wrap and foil before freezing.
Adding nuts like walnuts or pecans can add a pleasant crunch.