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Easy Cake Mix Zucchini Bread

easy cake mix zucchini bread Dessert
Easy Cake Mix Zucchini Bread
  • Prep 15 min
  • Total 2 hr 10 min
  • Servings 24
  • Pinterest
    54
  • Print
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  • Save
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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

Hide Images
  • 1
    1. Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
  • 2
    2. In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
  • 3
    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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 24
Calories
120
% Daily Value
Total Fat
6
Saturated Fat
1.5
Trans Fat
0
Cholesterol
25
Sodium
140
Dietary Fiber
0
Protein
1
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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