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Easy Cake Mix Zucchini Bread

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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.
May 15, 2018

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

  • 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

  • Tip 1
    For best results, shred zucchini using the large holes on a box grater.
  • Tip 2
    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

120 Calories, 6g Total Fat, 1g Protein, 16g Total Carbs

Nutrition Facts

Serving Size: 24
Calories
120
Total Fat
6g
Saturated Fat
1.5g
Trans Fat
0g
Cholesterol
25mg
Sodium
140mg
Total Carbs
16g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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