"Easy" Chocolate Zucchini Bread
A moist, chocolatey zucchini bread with a hint of cinnamon and cloves, studded with walnuts and chocolate chips, perfect for a quick snack or dessert.
Ingredients
Instructions
- Put the buttermilk, oil, cake mix, egg, cinnamon, and cloves together and beat about 2 minutes at high speed.
- Pour the batter into a greased 13 x 9-inch pan.
- Top with chocolate chips and walnuts.
- Bake at 350°F (175°C) for about 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider using Greek yogurt instead of buttermilk or adding a splash of vanilla extract. You can also substitute half of the oil with unsweetened applesauce for a healthier option. Make sure to grate the zucchini finely to ensure it blends well into the batter. This recipe is a fantastic way to use up extra zucchini from your garden or to create a dessert that's perfect for sharing, like Princess Di'S Royal Fudge.
Serving Suggestions
Serve this chocolate zucchini bread warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream on the side for an indulgent dessert. It pairs beautifully with a cup of coffee or tea. For a delightful variation, try spreading cream cheese frosting on top, reminiscent of Sally Morton'S Chocolate Pound Cake, for an added touch of sweetness.
Storage & Reheating
To store leftovers, wrap the cooled chocolate zucchini bread tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices for up to three months. When reheating, simply warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of "Easy" Chocolate Zucchini Bread contains roughly 52 calories, with 1g protein, 3g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour instead of cake mix?
Yes, you can use all-purpose flour, but you'll need to add baking powder and sugar to replicate the sweetness and leavening of the cake mix. For every cup of flour, add about 1 1/2 teaspoons of baking powder and 1/2 cup of sugar. This might alter the texture slightly but will still yield a delicious result.
Is it necessary to add walnuts and chocolate chips?
While walnuts and chocolate chips enhance the flavor and texture of the bread, you can definitely omit them if you prefer a simpler version. Alternatively, you can substitute them with other nuts or dried fruits like cranberries or raisins for a different taste. This bread is flexible to suit your preferences!
Can I make this recipe gluten-free?
Absolutely! Substitute the cake mix with a gluten-free cake mix or use a blend of gluten-free all-purpose flour and a leavening agent. Just be sure to check that all your ingredients, including baking powder, are certified gluten-free to ensure the entire recipe is safe for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).