Easy Cake Mix Zucchini Bread

Prep 15 min
Total 2 hr 10 min
Servings 24

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Here's another brilliant (and easy!) way to use up a garden full of zucchini. These tasty loaves are freezer-friendly, so bake up a few batches and save for later. ...MORE + LESS -

Ingredients

1 box Betty Crocker™ Super Moist™ golden cake mix

1 tablespoon ground cinnamon

1/2 cup vegetable oil

1/4 cup milk or water

3 eggs

2 cups coarsely shredded zucchini (about 2 medium)

Steps

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1. Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
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2. In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
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3. Bake 45 to 50 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.

For best results, shred zucchini using the large holes on a box grater.
To freeze, cool loaves completely. Wrap each loaf tightly in foil, or place in resealable freezer plastic bags. Be sure to label and date each loaf. Freeze up to 3 months.