"Boxed chocolate cake mix can be the ultimate shelf-stable, convenience-centric time saver - and it's even better when mixed into a loaf of classic zucchini bread. That high-moisture, powerhouse summer squash hydrates dry boxed cake mix, while the mix simultaneously lends the chocolate decadence that you didn't know your seasonal loaf was crying out for. The interplay makes for a robust flavor and spongy mouthfeel - not too sweet, and never dry."
"All it takes is pureed zucchini, eggs, chocolate chips, and a box of chocolate cake mix. A pinch of semi-sweet chocolate chips takes the chocolaty profile even further. Duncan Hines dark chocolate fudge is our all-time favorite brand of store-bought chocolate cake mix, for the record. The fudginess provides an excellent toothy depth to zucchini bread. But any box of store-bought cake mix will get the job done."
"To make it, simply mix all four ingredients using a rubber spatula. This dessert is easy to batch, but as a jumping-off point, 2 cups of pureed zucchini and 3 large eggs are the right amount per standard box of cake mix. Then, bake in a greased loaf pan at 350 degrees Fahrenheit for around 40 to 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean."
Pureed zucchini blends with boxed chocolate cake mix to produce moist, spongy zucchini bread with balanced sweetness and rich chocolate flavor. Use roughly 2 cups pureed zucchini and 3 large eggs per standard cake mix box, fold ingredients with a rubber spatula, and bake in a greased loaf pan at 350°F for 40–45 minutes or until a toothpick comes out clean. Semi-sweet chocolate chips can increase chocolate intensity. Pureeing the squash in a blender yields the moistest texture. Any brand of boxed chocolate cake mix will work, while dark chocolate fudge mixes add extra fudginess and depth.
Read at Tasting Table
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