9/11/13

Semi-Homemade Chocolate Zucchini Cake from a Cake Mix


By on 9/11/2013 11:30:00 AM

I rarely use cake mixes in recipes--but always have one or two flavors on hand for last minute needs.  My oldest daughter was notorious for needing a dessert the night before a school function!  Last weekend, I realized that a store brand, chocolate Devil’s food cake mix, hidden away in the pantry, was nearing its expiration date.  I also had some zucchini that wasn’t going to be used for healthy purposes before it passed its prime.  I decided that a chocolate zucchini cake was in order--but, the girls were having a sleepover and I didn’t want to spend a lot of time on it.  It was time to take my favorite homemade Chocolate Zucchini Cake recipe from an old family cookbook and make it into a Chocolate Zucchini Cake from a Cake Mix recipe! 
chocolate zucchini cake with fresh raspberries and chocolate sauce
 Ingredients for a Chocolate Zucchini Cake from a Cake Mix
1 Devil’s Food Cake Mix (mixed according to package instructions with eggs, water & oil as directed
2 c. Shredded Zucchini, with skin
½ c. Semi Sweet Chocolate Chips (Optional)
½ c. Chopped Walnuts (Optional)
Chocolate Syrup or Hot Fudge Sauce, Fresh Berries, Powdered Sugar (Optional)


Instructions for a Chocolate Zucchini Cake from a Cake Mix

Prepare the cake pan and preheat the oven.  I always make this cake in a 13x9 inch glassbaking pan.  Grease the bottoms and sides lightly with vegetable shortening--or spray with butter flavored cooking spray--and lightly sprinkle the bottom with a dusting of flour.  Preheat oven according to the cake mix instructions.

Mix the cake batter.  Mix the store bought cake mix according to package instructions along with a teaspoon each of vanilla and cinnamon.  Blend in the shredded zucchini.  Fold in the chocolate chips and nuts, if desired.

pinnable image for a chocolate zucchini cake recipe
Bake, cool and serve.  Bake the Chocolate Zucchini cake as directed by the cake mix box for the pan type you’ve chosen.  The zucchini makes this cake amazingly moist--even when made with generic store brand mixes!  Cool the cake pan or pans on a wire rack.  We serve this as a snack cake--unfrosted and dusted with powdered sugar and topped with berries and chocolate sauce as shown.  I have also made this semi-homemade recipe as buttercream frosted cupcakes as well.

About Angela

Angela is a freelance travel writer and lifestyle blogger, blessed with 3 beautiful daughters, 5 moody cats, 1 spoiled dog, and 1 very supportive husband.

1 comments :

  1. I'm always looking for ways to get veggies in my small people. This sounds like a great way! Thanks for sharing at Food on Friday.

    ReplyDelete