Easy Double Chocolate Zucchini Bread with a Cake Mix
This moist and delicious Double Chocolate Zucchini Bread is made with only 4 ingredients.
Servings: 16 servings
Calories: 183kcal
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.
Nutrition
Serving: 1serving | Calories: 183kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 240mg | Potassium: 128mg | Fiber: 1g | Sugar: 18g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg