Quick Zucchini Cake (Made With a Cake Mix)

Total Time
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.

Ingredients Nutrition


  1. Beat cake mix, chocolate pudding, eggs, succhini, oil and vanilla at low speed until moist.
  2. Fold in pecans and chocolate chips.
  3. Pour into 9 x 13 inch pan and bake at 350 degrees for 45 minutes.
Most Helpful

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!

Chef MB September 03, 2009

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"!!

Domestic Goddess September 04, 2008

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

llangrove September 14, 2016