Easy Harvest Chocolate Cake Recipe

Name: Easy Harvest Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) packages nut quick bread mix; 1 ½ cups sugar; ½ cup hershey's cocoa; 1 teaspoon ground cinnamon; 1 ½ cups vegetable oil; 6 eggs; 3 cups shredded zucchini; 5 ⅓ cups powdered sugar; ½ cup hershey's cocoa; ¾ cup butter, softened; ½ cup milk; 2 teaspoons vanilla

Servings: persons

2 (15 ounce) packages nut quick bread mix
1 ½ cups sugar
½ cup hershey's cocoa
1 teaspoon ground cinnamon
1 ½ cups vegetable oil
6 eggs
3 cups shredded zucchini
5 ⅓ cups powdered sugar
½ cup hershey's cocoa
¾ cup butter, softened
½ cup milk
2 teaspoons vanilla

1
CAKE:.
2
Heat oven to 350F
3
Grease and flour three 8-inch round baking pans.
4
Stir together bread mix, sugar, cocoa, cinnamon, oil and eggs in large bowl until well blended.
5
Stir in zucchini; pour evenly into prepared pans.
6
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
7
Cool 10 minutes; remove from pans to wire rack.
8
Cool completely.
9
Frost with Chocolate Buttercream Frosting, if desired.
10
CHOCOLATE-BUTTERCREAM-FROSTING:
11
Stir together 5 1/3 cups powdered sugar and 1/2 cup Hershey's Cocoa in large bowl.
12
Beat 3/4 cup softened butter and 1 cup sugar-cocoa mixture in another large bowl.
13
Add remaining sugar-cocoa mixture, 1/2 cup milk and 2 teaspoons vanilla extract; beat to spreading consistency.
14
Enjoy!

2333

kcal

Calories

143

Fat

258

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (15 ounce) packages nut quick bread mix, 1 ½ cups sugar, ½ cup hershey's cocoa, 1 teaspoon ground cinnamon, and more.

Yes, Easy Harvest Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Harvest Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions