3 Ingredient Chocolate Zucchini Cake
It’s hard to believe that any zucchini loaf recipe could contain just three ingredients, but this one does. Courtenay, the author of The Creek Line House, created this 3 ingredient chocolate zucchini cake recipe when 3-ingredient banana bread became popular. Similar to three ingredient banana bread recipes, this cake relies on boxed cake mix to make the process of cake baking fast and efficient. This cake is loaded with chocolaty flavor but is also incredibly moist from the grated zucchini squash. Zucchini is such an ideal addition to cake recipes, because of its high-water content. Zucchini provides and fluffy tenderness to whatever baked goods it gets added to. When zucchini is in high abundance, there is nothing better than mixing it into baked cakes, too.
As with other easy zucchini recipes, this cake involves grating the zucchini so that it can be incorporated into the batter easily. Zucchini is very easy to grate on a box grater, but if you are looking for extra fast preparation, you can pulse it in a food processor instead. Baking cakes are often a lengthy affair, between mixing, baking, cooling and icing, but this cake is easy due to the use of a cake mix and no icing. Of course, this zucchini cake recipe is versatile and can be prepared in any way the baker likes. If desired, the baker can fold in chocolate chips, pecans or walnuts as is typical in other zucchini loaves. Also, they can prepare a quick chocolate butter icing, with softened butter, confectioner’s sugar and cocoa powder. The type of pan used for baking is interchangeable too; Courtenay displays her version in a loaf pan, but consider baking in a bundt pan and drizzling with a chocolaty glaze for an even more elegant dessert.
Quick and easy zucchini recipes are the best when there is a crazy amount of zucchini to use up. Zucchini is an excellent addition to stir-fries, soups or stews, and can even be spiralized into noodles or stuffed with ground meat or rice. The benefit to loaf recipes like this one is that several can be prepared and popped in the freezer for a later date. If you want to prepare several cakes for the freezer, aluminum loaf pans are a good choice, because the cakes won’t have to be removed. The cakes can then be sealed in a large freezer bag to prevent freezer burn during storage.
The genius of this chocolate zucchini cake recipe is the ease of it due to the box cake mix. The problem with using a box mix on first glance would be that they are not gluten-free, but the good news is that there is a market for gluten-free cake mixes now. If you require a gluten-free zucchini loaf, look in the baking aisle or natural food aisle of your grocery store. Thank you to Courtenay, the author of The Creek Line House recipe blog, for sharing her 3-ingredient chocolate zucchini cake recipe.
Nutrition Facts for: 3 Ingredient Chocolate Zucchini Cake From The Creek Line House
Ingredients: Chocolate cake mix, eggs, zucchini.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 10 servings. * Per Serving: Calories 240, Calories from Fat 82, Total Fat 9.1g 14%, Saturated Fat 2.0g 10%, Cholesterol 33mg 11%, Sodium 446mg 19%, Potassium 229mg 7%, Carbohydrates 38.9g 13%, Dietary Fiber 1.5g 6%, Sugars 20.4g, Protein 4.4g, Vitamin A 2%, Vitamin C 5%, Calcium 9%,Iron 14%6%
Learn MORE / Get RECIPE at The Creek Line House
To help with slow website load, we have put all photos for this article here: View photo gallery.