Chocolate-Zucchini Cake - Kraft Recipes Top
Comida Kraft
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Chocolate-Zucchini Cake

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Total Time

16 servings

You'd never guess there's a bumper crop of shredded zucchini in this super-moist double-chocolate cake made with cake mix and chocolate pudding.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Add zucchini; beat just until blended. Pour into 2 greased and floured 9-inch round pans.
  • Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
  • Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.

Size Wise

The zucchini adds moisture to this delicious frosted chocolate cake that makes enough to feed a crowd.

How Many Zucchini

You will need about 2 zucchini to get the 3 cups shredded zucchini needed to prepare this delicious cake.

How to Store

Keep frosted cakes refrigerated.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 340
Total fat 17g
Saturated fat 4.5g
Cholesterol 35mg
Sodium 300mg
Carbohydrate 47g
Dietary fiber 1g
Sugars 35g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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