Easy Double-Chocolate Zucchini Bread

For a quick and easy less than 10 ingredients zucchini bread, I added zucchini and chocolate chips to Betty Crocker™ Super Moist™ milk chocolate cake mix to create a doubly delicious, double-chocolate zucchini bread. Just a caution—it has a more ‘cakey’ texture than the dense zucchini breads are known for! But still yummy! 

Easy Double-Chocolate Zucchini Bread

This is quick and easy, lease than 10 ingredients zucchini bread. I added zucchini and chocolate chips to Betty Crocker™ Super Moist™ milk chocolate cake mix to create a doubly delicious, double-chocolate zucchini bread. Just a caution—it has a more ‘cakey’ texture than the dense zucchini breads are known for! But still yummy!

Should you bake this wonderful quick bread for weekend guests, they’ll anticipate the moment when the buzz of the timer announces that morning has arrived. The scent of chocolate in the kitchen will draw everyone in to investigate, “What are you baking?” “Is it done?” “Zucchini???”

Yes, zucchini. Zucchini Bread! It’s truly lovely, moist and absolutely devine!

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Servings 8 Servings

Ingredients

  

• 1 box Betty Crocker Super Moist Chocolate Cake Mix
• 3 eggs
• 1 tablespoon pure vanilla extract
• 1 tablespoon ground cinnamon
• 2 tablespoon butter, melted
• 1/4 cup granulated sugar, optional
• 2 cups zucchini, shredded, about 2 medium zucchinis no need to peel
• 1/2-1 cup miniature semi-sweet or dark chocolate chips
• 1/2 cup powdered sugar
• baking spray and flour (loaf pans)
• or baking spray and parchment paper

Instructions

 

• Preheat oven to 350°F. Generously spray with baking spray and lightly flour two 8”x4” loaf pans. Or spray baking spray and lay parchment paper on the bottom and up the sides being sure to have enough to overhang
• Grate the zucchini. Shred it on the large holes of a box grater and measure 2 packed cups. Place the grated zucchini between paper towel to drain. Gently press any excess moisture from the grated zucchini and set aside.
• In a large bowl, add cake mix, eggs, vanilla, cinnamon, melted butter and granulated sugar. Using an electric mixer beat on medium speed until blended, or mix with a large spatula until blended.
• Stir in the zucchini until well combined. Stir in chocolate chips.
• Divide batter between loaf pans. Place both loaves on a baking sheet pan.
• Bake for 45 to 50 minutes or until the center of the loaf springs back when touched or when the toothpick placed in the center comes out clean. Run the knife around the sides of the pans to loosen; cool completely, about 1 hour.
• Remove zucchini loaves to the cutting board. Sprinkle top with powdered sugar. Slice each loaf into 8 slices.

Notes

A little known secret: A little espresso powder makes each slice incredibly rich– the bread doesn’t taste like coffee, rather, the espresso powder accentuates the chocolate flavor. Using just 1/2 teaspoon makes each slice delightful.

To Store: Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.

To Freeze: Cool loaves completely. Wrap each loaf tightly in foil or place in resealable freezer plastic bags. Be sure to label and date. Freeze for 3 months! 

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