Chocolate Zucchini Cake Recipe

An easy chocolate zucchini cake recipe, this starts with a boxed cake mix. No need for frosting, the streusel topping adds just the right amount of sweetness and an extra layer of texture.

A chocolate cake mix recipe, adding fresh zucchini gives this cake even more flavor and moistness. A sweet and simple way to add zucchini to your diet, even picky eaters will gobble this up.

When you need a delicious dessert in a hurry, this easy cake recipe can’t be beat. No one will ever guess that this home baked cake started with a cake mix.

Chocolate Zucchini Cake Recipe


  • 1 box (18.25 ounces) chocolate cake mix
  • 1/2 cup (1 stick) butter or margarine, at room temperature
  • 1 cup shredded unpeeled zucchini (about 1 medium)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/3 cup water
  • 3 eggs

Streusel Topping
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter or margarine, at room temperature
  • 1/2 cup chopped walnuts or pecans


1. Preheat oven to 350 degrees F. Grease the bottom only of a 9-inch square baking pan with shortening or coat with cooking spray.

2. Reserve 1/4 cup cake mix for streusel topping. Set aside.

3. In a large bowl, with mixer set on low speed, combine remaining cake mix, 1/2 cup butter, zucchini, cinnamon, cloves, water and eggs, beating for 30 seconds. Increase mixer speed to medium and continue to beat for 2 minutes, scraping bowl occasionally. Pour batter into prepared baking pan and spread evenly.

4. In small bowl, mix reserved 1/4 cup cake mix, brown sugar, 2 tablespoons butter and walnuts or pecans with a fork until mixture is crumbly. Sprinkle evenly over batter.

5. Bake for 35 to 45 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Remove from oven and let cool in pan. To serve, cut cake into squares. Serve warm or cool. Serve with whipped cream or ice cream, if desired.

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