Quick Zucchini Cake (Made With a Cake Mix)

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Total Time
50mins
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.

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Ingredients

Nutrition

Directions

  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

5 5

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!

5 5

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"!!

5 5

I am writing the review, but my family gave it the 5 star rating. I was looking for a zucchini cake recipe using a cake mix, as mine is temporarily stored away in a storage unit. The recipe I had was very much like this one, and my son-in-law's favorite cake, which I make him every year for his birthday. This year was his 50th birthday, and he said I exceeded all the other years with this recipe! The only change I made was walnuts, as I had no pecans to use, and I always use 1 teaspoon of cinnamon in chocolate cake, which I added to this one.. But, I know that this is a keeper with or without the changes! Thank you, Mary, for sharing this with everyone!