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Double-Chocolate Zucchini Bread

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  • Prep 15 min
  • Total 3 hr 0 min
  • Servings 16
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We added zucchini and chocolate chips to Betty Crocker™ Super Moist™ milk chocolate cake mix to create a doubly delicious, double-chocolate zucchini bread.
By Brooke Lark
Created May 17, 2012
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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!


Nutrition Facts are not available for this recipe
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