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A slice of chocolate cake with thick chocolate frosting sits on a white plate. In the background, there is a mug, a candle, and a red patterned napkin on a wooden surface. The word "Rootsy" is in the top left corner.
Kathie Lapcevic

Chocolate Zucchini Cake from a Cake Mix

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Make a moist and delicious chocolate cake from an abundance of zucchini with this easy recipe that starts with a cake mix.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 24 Servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 Chocolate Cake Mix
  • 1 teaspoon Ground Cinnamon optional
  • 1 teaspoon Instant Espresso optional
  • ½ Cup Butter melted
  • 3 Eggs
  • ¾ Cup Sour Cream
  • 1 teaspoon Vanilla Extract
  • 2 Cups Shredded Zucchini

Equipment

Method
 

  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease a 9X13" baking pan.
  3. In a large mixing bowl, dump the cake mix and whisk in the cinnamon and espresso powder if using.
  4. In a large glass measuring cup or medium mixing bowl, whisk together the melted butter, eggs, sour cream, and vanilla extract.
  5. Pour the wet ingredients into the dry and stir until almost completely combined.
  6. Fold in the shredded zucchini and mix until everything is combined.
  7. Spread the cake batter into the prepared pan evenly.
  8. Bake in the preheheated oven for 30 minutes or until an inserted tester comes out clean.
  9. Let the pan cool on a wire rack until room temperature and frost as desired.

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