Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Tried this for the Thanksgiving Holiday trial dinner and was very surprised the cake was tasty, moist and delicious! Found this on the Hershey's web site. Didn't figure in cooling time - about 1 1/2 hours, depending on how cool your kitchen is.

Ingredients Nutrition

  • CAKE

  • 2 (15 ounce) packages nut quick bread mix
  • 1 12 cups sugar
  • 12 cup hershey's cocoa
  • 1 teaspoon ground cinnamon
  • 1 12 cups vegetable oil
  • 6 eggs
  • 3 cups shredded zucchini
  • CHOCOLATE BUTTERCREAM FROSTING

  • 5 13 cups powdered sugar
  • 12 cup hershey's cocoa
  • 34 cup butter, softened
  • 12 cup milk
  • 2 teaspoons vanilla

Directions

  1. CAKE:.
  2. Heat oven to 350°F
  3. Grease and flour three 8-inch round baking pans.
  4. Stir together bread mix, sugar, cocoa, cinnamon, oil and eggs in large bowl until well blended.
  5. Stir in zucchini; pour evenly into prepared pans.
  6. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
  7. Cool 10 minutes; remove from pans to wire rack.
  8. Cool completely.
  9. Frost with Chocolate Buttercream Frosting, if desired.
  10. CHOCOLATE-BUTTERCREAM-FROSTING:
  11. Stir together 5 1/3 cups powdered sugar and 1/2 cup Hershey's Cocoa in large bowl.
  12. Beat 3/4 cup softened butter and 1 cup sugar-cocoa mixture in another large bowl.
  13. Add remaining sugar-cocoa mixture, 1/2 cup milk and 2 teaspoons vanilla extract; beat to spreading consistency.
  14. Enjoy!