Double-Chocolate Zucchini Bread

Blogger Brooke McLay from Cheeky Kitchen turns a chocolate cake mix into an irresistibly sweet quick bread.

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Prep Time 15 min
Total Time 3 hr 0 min
Servings 16

Ingredients

1: box Betty Crocker® SuperMoist® milk chocolate cake mix

3: eggs

1 1/2: cups shredded zucchini

3: teaspoons vanilla

1: tablespoon ground cinnamon

1: tablespoon butter, melted

1/2: cup granulated sugar

1/2: cup miniature semisweet chocolate chips

1/2: cup powdered sugar

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Directions

1 Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray.
2 In large bowl, beat cake mix, eggs, zucchini, vanilla, cinnamon, melted butter and granulated sugar with electric mixer on medium speed until blended, or mix with spoon. Stir in chocolate chips. Divide batter between pans.
3 Bake 45 to 50 minutes or until center of loaf springs back when touched. Run knife around sides of pans to loosen; cool completely, about 2 hours. Remove from pans to cutting board. Sprinkle with powdered sugar. Cut each loaf into 8 slices.

EXPERT TIPS

Expert Tips

Instead of sprinkling with powdered sugar, frost the zucchini bread with Betty Crocker® Rich & Creamy or Whipped cream cheese frosting for an extra kick of flavor and sweetness.

Spread slices of this bread with cream cheese…or top with fresh raspberries, chopped green apple and extra mini chips. It’s a treat for breakfast, snack time or dessert!

Got questions? Our experts have the answers. Ask Betty now.