How do you make zucchini bread with a box cake mix?

Start by combining shredded zucchini with eggs, oil, and milk. Stir in the dry cake mix (spice, yellow, or chocolate) until just combined. Pour into a greased pan and bake at 350°F until golden and set—about 45–55 minutes for a standard loaf.

Should you squeeze water out of zucchini for bread?

Lightly, yes. If your zucchini is extra watery, gently squeeze it in a clean kitchen towel. You want to retain some moisture to keep the bread tender—but not so much that it makes the batter runny.

How to make zucchini cake with cake mix?

Use the same base recipe, but bake in a 9x13-inch pan or two round cake pans. Add a frosting—like cream cheese or lemon glaze—to turn your loaf into a full-on dessert.

Why is my zucchini bread soggy?

Too much moisture is often the culprit. Make sure to blot or lightly squeeze your zucchini and don’t underbake. Let the bread cool in the pan for just 10–15 minutes before transferring to a wire rack so steam doesn’t get trapped.

zucchini bread made with cake mix 2025

Description

This moist and flavorful zucchini bread made with cake mix is the ultimate shortcut treat. Just one bowl, a handful of ingredients, and a whole lot of cozy flavor Grandma Mary-approved.

Ingredients

Scale

1 box spice, yellow, or chocolate cake mix
2 cups shredded zucchini (lightly squeezed)
3 large eggs
½ cup vegetable oil or melted butter
¼ cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 tsp ground cinnamon (optional)
Optional mix-ins: mini chocolate chips, chopped walnuts, shredded coconut

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a large bowl, whisk together eggs, oil, milk, and vanilla.
Stir in shredded zucchini.
Add dry cake mix and cinnamon. Mix gently until just combined.
Fold in optional add-ins like chocolate chips or nuts.
Pour into prepared pan and smooth the top.
Let batter rest 10 minutes before baking (Grandma Mary’s tip!).
Bake for 45–55 minutes, or until a toothpick comes out clean.
Cool in pan 10–15 minutes, then transfer to a wire rack.

Notes

To make muffins, bake in a muffin tin for 18–22 minutes. Store at room temp for 3 days, refrigerate up to 6, or freeze up to 3 months. Add pineapple or carrot for a tropical or carrot cake twist.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 18g
Sodium: 270mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg