Our incredibly simple and delicious Easy Cake Mix Zucchini Bread is the perfect solution for using up that garden bounty. This quick and easy zucchini bread is made with just a few ingredients, including Betty Crocker™ Super Moist™ Yellow Cake Mix, making it perfect for beginner bakers and busy schedules. Not only is this homemade zucchini bread incredibly moist and flavorful, but it's also wonderfully freezer-friendly, so you can bake extra loaves to enjoy later. Get ready to make zucchini bread with minimal effort.
Let's break down the simple yet powerful ingredients that make this Easy Cake Mix Zucchini Bread so incredibly delicious.
Yellow Cake Mix: This cake mix provides the perfect blend of flour, sugar, leavening agents, and flavor, giving your zucchini bread a wonderfully tender crumb and sweet base. It’s your ultimate shortcut to quick and easy baking.
Cinnamon: This aromatic spice adds a cozy, comforting flavor that perfectly complements the zucchini and sweetness of the bread.
Vegetable Oil: Vegetable oil is key for a truly moist and flavorful zucchini bread.
Milk or Water: Liquid helps to bring all the ingredients together, creating a smooth batter. It also activates the leavening agents in the cake mix, helping your loaves rise beautifully and achieve that perfect texture.
Eggs: Eggs provide structure, richness, and help emulsify the ingredients, creating a cohesive and stable batter.
Zucchini: Fresh zucchini adds incredible moisture to the bread, keeping it from drying out, and contributes a subtle, earthy flavor.
Follow these three simple steps for perfect, moist loaves every time. See the full recipe below for all the details.
Make sure your oven is at 350°F before you put the loaves in. An accurately preheated oven ensures even baking and proper rising from the start. For your loaf pans, spray only the bottoms with cooking spray. This helps the bread rise nicely without sticking.
For the best texture in your bread, use the large holes on a box grater to shred your zucchini. This prevents it from becoming too watery and ensures you get nice pieces of zucchini throughout the bread.
Don’t overbake. Your loaves are done when a toothpick inserted into the center comes out clean. Let the loaves cool completely before slicing.
Here’s how to store your loaves to keep them fresh.
Wrap completely cooled loaves tightly in plastic wrap or aluminum foil. Store at room temperature for up to 2 days.
Wrap completely cooled loaves tightly in foil and place in resealable freezer plastic bags. Be sure to label and date each loaf. Freeze up to 3 months.
Heat oven to 350°F. Spray the bottoms only of two 8x4-inch loaf pans with cooking spray.
In a large bowl, stir the cake mix, cinnamon, oil, milk, and eggs until well blended.
Add the zucchini; mix well.
Divide the batter evenly between the pans.
Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from the pans to a cooling rack. Cool completely, about 1 hour. Makes 2 loaves (12 slices each).
For best results, shred the zucchini using the large holes on a box grater.
