Prep 5 mins
Cook 45 mins
I had a large zucchini and wanted to make a quick dessert. I used what I had in my cupboard. My sons really liked this even without icing. You could frost it with a cream cheese or vanilla frosting.
- 1 (18 1/2 ounce) German chocolate cake mix
- 1 (4 1/2 ounce) package instant chocolate pudding mix
- 4 eggs
- 2 cups zucchini, shredded
- 3⁄4 cup oil
- 1 teaspoon vanilla
- 1⁄2 cup pecans, chopped
- 1⁄2 cup chocolate chips
- Beat cake mix, chocolate pudding, eggs, succhini, oil and vanilla at low speed until moist.
- Fold in pecans and chocolate chips.
- Pour into 9 x 13 inch pan and bake at 350 degrees for 45 minutes.
Excellent and easy! I used a Devil's food cake and added some chopped up homemade maraschino cherries I wanted to use up. Very, very yummy. The batter was very thick, but the cake rose terrifically. I added a little glaze made with cocoa, butter, powdered sugar and cherry juice. Thanks!
Mary, I have made a variety of chocolate zucchini cakes, but I have to say, this is by far one of "the best" chocolate zucchini cakes I've ever made. Not only was the cake moist cake, but what a great chocolate cake. I loved the chocolate chips that were added. But one thing I should mention, that it probably would be best not to refrigerate this cake, as the chocolate chips then have a tendency to harden. This cake tastes great with a chocolate buttered frosting. This is the frosting ingredients I used to top this cake: 1/3 cup softened butter, 1/3 cup Nestle's Cocoa Powder, 2 cups confectioners' sugar, 3 tablespoons milk, and 1-1/2 teaspoons vanilla extract. Thank you Mary for sharing this wonderful cake recipe with us Zaar members. I have to agree with the previous Chef who posted their review of this cake, that this recipe is a "keeper"!!
I've made this cake twice in the past month, to rave reviews! It's an easy and delicious way to use zucchini. I didn't ice the cake, as it was perfect without! Thanks, Mary