Easy Double-Chocolate Zucchini Bread

For a 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! 

Easy Double-Chocolate Zucchini Bread

For a 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!

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Ingredients

  

• 1 box Betty Crocker Super Moist milk chocolatecake mix
• 3 eggs
• 3 tsp vanilla
• 1 tbsp ground cinnamon
• 2 tbsp butter, melted
• 1/4 cup granulated sugar
• 1/2-1 cup miniature semi-sweet chocolate chips
• 1/2 cup powdered sugar

Instructions

 

• Heat oven to 350°F. Generously spray 2 (8×4-inch) loaf pans with cooking spray.
• In a large bowl, beat cake mix, eggs, vanilla, cinnamon, melted butter and granulated sugar with an electric mixer on medium speed until blended, or mix with a spoon. Stir in the zucchini until well combined. Stir in chocolate chips. Divide batter between 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 the hours. Remove from pans to the cutting board. Sprinkle top with powdered sugar. Cut each loaf into 8 slices.

Notes

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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