Zucchini Bread With Cake Mix Recipe
Zucchini Bread with Cake Mix Recipe offers a quick and easy way to enjoy moist, flavorful bread using simple ingredients. Combining shredded zucchini with a cake mix base creates a tender loaf rich in cinnamon and optional mix-ins like nuts or chocolate chips. This recipe requires minimal effort, bakes in under an hour, and delivers delicious results that satisfy sweet cravings while adding a subtle vegetable boost to the treat.
Equipment
- 9×5-inch loaf pan
- Large mixing bowl
- Medium bowl (for dry ingredients)
- Whisk or electric mixer
- Grater (for zucchini)
- Measuring cups and spoons
- Rubber spatula
- Non stick spray or parchment paper
Ingredients
- 1 box yellow or white cake mix
- ¼ cup unsalted butter melted
- 2 teaspoons vanilla extract
- ½ cup peanut butter chips
- ½ cup vegetable oil
- 3 large eggs
- 1 cup chocolate chips or chopped walnuts
- 2½ teaspoons ground cinnamon
- 2 cups fresh zucchini shredded
- ½ cup granulated sugar
- ½ cup chopped walnuts or nuts of choice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate zucchini using a coarse grater. No need to peel. Lightly blot with a paper towel if overly wet, but don’t squeeze out all moisture.
- In a large bowl, whisk together eggs, melted butter, vegetable oil, vanilla extract, and granulated sugar until smooth.
- Stir in the cake mix and ground cinnamon until fully incorporated. Gently fold in the shredded zucchini with a spatula.
- Stir in any optional mix ins like chocolate chips, peanut butter chips, or nuts. Pour the batter into the prepared loaf pan.
- For loaf: Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and serve!
Notes
Moisture control: Squeeze excess moisture from zucchini with a towel to prevent soggy bread.