Easy Zucchini Bread with Cake Mix (Chocolate Zucchini Bread)
This zucchini bread cake mix recipe turns a box of chocolate cake mix and fresh garden zucchini into the moistest, fudgiest quick bread you'll ever bake, in just one bowl.
The Easiest Chocolate Zucchini Bread You'll Ever Bake
If you've ever stared down a giant zucchini from the garden wondering what on earth to do with it, this zucchini bread cake mix recipe is your answer. It takes the guesswork out of baking by starting with a box of chocolate cake mix, then folding in fresh grated zucchini, a handful of chocolate chips, and a few pantry staples. The result is a rich, fudgy, almost brownie-like loaf that happens to be sneaking in a serving of vegetables. This is easily one of the best quick cake mix desserts you can make on a weeknight, and it comes together in one bowl with no mixer required.
Whether you're searching for how to make zucchini bread with cake mix for the first time, or you've made the classic version before and want to try the double chocolate zucchini bread with cake mix twist, this recipe covers it all. It's forgiving, nearly foolproof, and a fantastic way to use up large zucchini from baking season.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy loaf pan ensures even baking, and a good box grater makes quick work of the zucchini without turning it to mush. These are the products that genuinely help this recipe shine:
Why Cake Mix Makes This Recipe So Easy
Using a boxed cake mix as your base is the secret to a foolproof zucchini bread. The mix already contains the right ratio of flour, sugar, and leavening, so all you have to do is add moisture, eggs, and your grated zucchini. This is exactly why this recipe for zucchini bread with cake mix has become such a popular shortcut among home bakers who want homemade taste without measuring out a dozen dry ingredients.
Chef's Tip: Always squeeze the grated zucchini dry before adding it to the batter. Skipping this step is the number one reason zucchini bread turns out soggy or dense in the middle.
Make It Even More Chocolatey
If you're a serious chocolate lover, this recipe doubles easily as a double chocolate zucchini bread with cake mix by adding extra chocolate chips both inside the batter and sprinkled generously on top before baking. You can also drizzle the cooled loaf with a simple chocolate glaze or a dusting of powdered sugar for a more dessert-like presentation. It's a fantastic base recipe, and the zucchini chocolate chip cake mix recipe variation is one of our most requested versions for good reason, it tastes like a cross between banana bread and a brownie.
Wondering what to do with zucchini bread once it's baked? Slice it thick and serve it warm with a pat of butter, toast leftover slices for breakfast, or crumble it over vanilla ice cream for an easy dessert upgrade.
Ready to make it? Here is the full step-by-step recipe:
Easy Zucchini Bread with Cake Mix (Chocolate Zucchini Bread)
This zucchini bread cake mix recipe turns a box of chocolate cake mix and fresh garden zucchini into the moistest, fudgiest quick bread you'll ever bake, in just one bowl.
Ingredients
- 1 box chocolate cake mix, standard 15.25 oz box, chocolate or devil's food
- 2 cups zucchini, grated, excess liquid squeezed out
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 tsp vanilla extract, pure, not imitation
- 1 cup semi-sweet chocolate chips, plus extra for topping, optional
- 1/2 tsp ground cinnamon, optional, adds warmth
Instruction
Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x5 inch loaf pan, or line with parchment paper.
Grate the zucchini on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much excess liquid as possible.
In a large mixing bowl, whisk together the cake mix, eggs, oil, water, vanilla extract, and cinnamon (if using) until smooth and no dry streaks remain.
Fold in the grated zucchini until evenly distributed through the batter.
Gently fold in the chocolate chips, reserving a small handful to sprinkle on top.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips over the surface.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Equipment
- 9x5 inch loaf pan
- Box grater
- Large mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
Notes
Serving, Storing, and Freezing Tips
This bread is delicious slightly warm, straight from the cooling rack, but it slices more cleanly once fully cooled. Store leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week if your kitchen runs warm.
For longer storage, this loaf freezes wonderfully. Wrap individual slices in plastic wrap, then place them in a freezer bag for up to 3 months. Thaw at room temperature or microwave for a quick treat.
If you're working through a big garden harvest, this same method works beautifully as a batch of easy zucchini muffins recipes too. Simply divide the batter into a lined muffin tin and reduce the bake time to 18 to 22 minutes. It's one of the most versatile ways to use up large zucchini recipes baking projects tend to call for, and it turns a simple vegetable into a treat everyone will ask for again.
