Easy Double Chocolate Zucchini Bread with a Cake Mix
This Easy Double Chocolate Zucchini Bread is a moist and chocolatey quick bread that’s the ultimate treat for zucchini season. Made with just 4 simple ingredients including a chocolate cake mix, it’s the perfect way to sneak some nutrients into a rich and indulgent treat!
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What makes this fudgy double chocolate zucchini bread recipe so irresistible is its intense chocolate flavor from using a chocolate cake mix and adding in chocolate chips. The shredded zucchini keeps the loaf incredibly moist with a delicious soft texture {like these Zucchini Bars}, but you’d never know there are veggies hiding inside.
Despite being so decadent, this zucchini bread is a breeze to make. Just mix up the cake mix with grated zucchini, eggs, and chocolate chips.
This veggie-packed double chocolate zucchini loaf makes a fantastic dessert, but it’s also perfect for breakfast or anytime snacking.
The loaves of zucchini bread freeze beautifully, so you can easily make extras. Whether you have an abundance of zucchini coming out of the garden or just crave an ultra-chocolatey treat, this easy zucchini bread is the perfect recipe!
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What goes into this Recipe
- Chocolate Cake Mix: The base of this easy double chocolate chip zucchini bread is a box of chocolate cake mix. Using a mix cuts out tons of measuring and prep work. Plus, the combination of chocolate and zucchini is amazing, be sure to check out these Zucchini Cookies with sheet cake frosting.
- Zucchini: Shredded summer zucchini not only adds moisture to keep this bread nice and tender, but it also sneaks in a serving of vegetables that goes completely undetected under the rich chocolate flavor. If you want it to be front and center, this Zucchini Bars recipe would be perfect.
- Eggs: A couple of whole eggs help bind the batter together and provide structure.
- Chocolate Chips: To double down on the deep chocolate flavor, mini chocolate chips get folded into the batter for pockets of melty chocolate in every bite. You can use milk chocolate, dark chocolate chips, or semi-sweet chocolate chips based on your preferences. There is nothing like having a warm slice with the melted chocolate inside.
See recipe card for full information on ingredients and quantities.
How to make Double Chocolate Zucchini Bread with a Cake Mix
- Preheat the oven to 350°F and prepare two loaf pans by spraying with non-stick spray. You can also line the bottoms with parchment paper for easy removal later. Add the cake mix, shredded zucchini, and eggs into a large bowl.
- In a small bowl, toss the mini chocolate chips with 1 tablespoon of the dry cake mix. Tossing them in dry ingredients will help prevent the chips from sinking to the bottom during baking.
- Mix everything together with a spoon or spatula until well combined. The batter will be very thick at first from the dry mix, but will loosen up as you continue mixing and the zucchini releases moisture. Add the cake mix-coated chocolate chips until they are evenly distributed.
- Divide the batter evenly between the two prepared loaf pans and spread it into an even layer. Optionally, sprinkle a few extra chocolate chips over the top.
- Bake in the preheated oven for 40-45 minutes, until a toothpick inserted in the center of the loaf comes out mostly clean. Allow the loaves to cool in the pans for 10 minutes, then run a knife around the edges and carefully transfer them to a wire rack to cool completely.
- Serve the chocolate chip zucchini bread warm, at room temperature, or even cold straight from the fridge. Enjoy!
Expert Tips
- Use a box grater or food processor to finely shred the zucchini. The smaller shreds will incorporate better into the batter.
- To prevent the chocolate chips from sinking, toss them with a tablespoon of the dry cake mix before folding them into the batter. The coating helps suspend them.
- Don’t overmix the batter once the zucchini is added. Just mix until the dry ingredients are moistened to keep the bread tender.
- For extra chocolate flavor, sprinkle some extra chocolate chips over the top of the loaves before baking. You could also add a tablespoon of espresso powder or instant coffee in the cake batter to really bring out the chocolate flavor.
- Let the loaf cool for at least 10 minutes in the pans before removing. This will allow them to set completely.
Storage and Freezing
Store: Once cooled completely, the chocolate zucchini bread can be stored at room temperature in an airtight container or plastic zipper bag for 3-4 days.
Freeze: This quick bread recipe freezes beautifully! Allow the chocolate loaf to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Recipe FAQs
While a chocolate cake mix gives you that perfect double chocolate flavor, you can experiment with other cake mix flavors like devil’s food, yellow cake, or even a spice cake mix. Just keep in mind the flavors may not be as deeply chocolatey.
No need to peel the zucchini for this recipe! Just give it a good wash and grate it with the skin on. The peel helps add moisture, nutrients, and color to the decadent chocolate bread.
For the best texture, it’s recommended to use fresh zucchini. However, if you only have frozen shredded zucchini on hand, you’ll want to fully thaw it and blot away any excess moisture with paper towels before adding it to the batter.
Absolutely! This batter works great for making zucchini bread muffins or mini loaves. Just adjust baking time – muffins will need 15-18 minutes while mini loaves may need 25-30 minutes.
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Easy Double Chocolate Zucchini Bread with a Cake Mix
Ingredients
- 1 box chocolate cake mix {13.25 ounces}
- 1 ½ – 2 cups zucchini {finely shredded}
- 3 large eggs
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees and prepare 2 loaf pans, by spraying them with non-stick spray. I will sometimes add a small piece of wax paper to the bottom of each pan as well, for easier removal.
- In a small bowl measure out 1 tablespoon of cake mix and pour over the chocolate chips. Mix to coat the chocolate chips and set aside. {The addition of the cake mix will help suspend the chocolate chips in the batter and not sink}
- In a large bowl, combine the remaining cake mix, grated zucchini, whisked eggs and coated chocolate chips. Mix all of the ingredients with a spoon. When you begin mixing, the batter will be very dry but as you continue to mix, the zucchini will release water and the batter will loosen up.
- Divide batter evenly between the two loaf pans and spread out into an even layer. Sprinkle the top of each loaf with a few additional chocolate chips {if desired}. Bake for 40-45 minutes. Cool on wire rack for 10 minutes and then remove loaves from pans.
- Serve your double chocolate zucchini bread immediately or store in airtight container for up to 3 days.
Notes
- If you are using a cake mix that has chocolate chips in the mix, then omit the addition of the mini chocolate chips in the batter and just sprinkle a few on top.
- Want to make muffins? Divide batter between muffin cups and bake for 15-18 minutes.
Mom used to make a killer bunt cake, chocolate, chocolate chip zuke cake. This was alot easier and very similar.
I can’ t leave well enough alone, so added more eggs, a cup of flour, 1tsp. Bp, cup of sugar, 1/2 cup of coco. AND MADE GIANT cakes.
Thanks June
I’m glad you liked it!!