Name: Easy Zucchini Cake Mix Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box of yellow cake mix, spice or chocolate ( we use Duncan Hines or any brand you prefer); 1 tablespoon ground cinnamon; 1/2 cup canola or vegetable oil; 1/4 cup milk, water or coffee; 2 eggs; 1/4 cup unsweetened applesauce; 2 cups coarsely shredded zucchini (about 2 medium); Optional: Streusel Crumb Nut Topping:; 2/3 cup sugar; 1/2 cup all-purpose flour; 1/2 cup finely chopped pecans or walnuts; 2 teaspoons ground cinnamon; 6 tablespoons cold butter; Mix these ingredients with a fork or pastry cutter until coarse crumbs; This topping will go on before baking if you prefer a crumb topping

In this busy world we live in, I welcome easy recipes like this zucchini cake mix bread.

This snack cake is the perfect dessert for breakfast, lunch, or dinner.

The recipe is quick and will make the moistest, most flavorful bread using a cake mix.

Besides being delicious, it's a great way to incorporate healthy vegetables into your diet.

Using a cake mix will save you not only time but also ensure a foolproof loaf of deliciousness every time.

With just 5 ingredients, this easy snack cake using a cake mix can be transformed into many different desserts with our suggestions below.

The mild, sweet taste of zucchini paired with the aroma of cinnamon while baking will make your mouth water for a hot slice right away, but you'll have to wait just a bit for it to cool.

We also have a collection of Best Quick Bread recipes if you prefer an all-made-from-scratch recipe.

The bread can be served plain, sprinkled with powdered sugar, or even topped with whipped cream, a scoop of vanilla bean ice cream, or topped with fresh fruit.

For a printable recipe without ads, scroll to the bottom and hit print.

this is a zucchini bread made with a cake mix

Why You Should Try This Recipe

Cake Mix Makes It Super Easy — A simple shortcut turns zucchini bread into an incredibly easy homemade treat.
A Delicious Way to Use Zucchini — Perfect when your garden is overflowing with fresh zucchini.
Tastes Homemade, Not a Shortcut — Nobody will guess you started with a boxed cake mix!
Soft, Moist & Tender — The zucchini helps create a wonderfully moist texture.
Quick to Prepare — Minimal ingredients and simple steps make this perfect for busy days.
Perfect With Coffee — Wonderful for breakfast, brunch, an afternoon snack, or dessert.
Family-Friendly Favorite — Even people who aren't usually zucchini fans will love this sweet bread.
Easy to Customize — Add chocolate chips, nuts, cinnamon, raisins, or a simple glaze. Great for Sharing — Wrap up a loaf and give it to neighbors, friends, teachers, or family.
Fresh Zucchini + Pantry Staples — A great recipe when you want something special without a long ingredient list.
One of Those “Why Didn't I Try This?” Recipes — Easy enough for beginners and delicious enough to make again and againThe Kind of Recipe You’ll Save — Once you taste how good zucchini bread can be with a cake-mix shortcut, you'll want this recipe on repeat.

Frequently Asked Questions and Answers for Cake Mix Zucchini Bread

Do I need to peel the zucchini? No. The skin is tender and adds color and nutrients, so simply wash and grate the zucchini.
Do I need to squeeze the zucchini dry? Usually, no. The natural moisture from the zucchini helps make this bread wonderfully moist. If your zucchini is extremely watery, lightly drain some of the excess liquid.
Can I use yellow squash instead of zucchini? Yes! Yellow summer squash works well as a substitute.
What kind of cake mix works best? Yellow, white, or spice cake mix are all delicious choices. Each gives the zucchini bread a slightly different flavor.
Can I add chocolate chips? Absolutely! Chocolate chips are one of my favorite additions and make this bread taste more like a dessert.
Can I add nuts? Yes. Chopped walnuts or pecans add a delicious crunch.
Can I make muffins instead of a loaf? Yes! Divide the batter into prepared muffin cups and adjust the baking time, checking them early for doneness.
How do I know when the zucchini bread is done? Insert a toothpick into the center. It should come out clean or with a few moist crumbs attached.
How should I store zucchini bread? Store the cooled bread tightly covered at room temperature for a few days, or refrigerate it for longer storage.
Can I freeze zucchini bread? Yes! Wrap the completely cooled loaf tightly and freeze it for up to a few months. Thaw before serving.
Can I make this recipe with frozen zucchini? Yes, but thaw it first and drain excess liquid before adding it to the batter.
Why is my zucchini bread so moist in the middle? Zucchini contains a lot of water. Make sure the loaf is fully baked before removing it from the oven, and allow it to cool before slicing.

Zucchini Bread Additional Mix-ins

Chocolate Chips – Semi-sweet, milk chocolate, or white chocolate

Chopped Walnuts – Adds classic crunch

Pecans – Delicious with yellow or spice cake mix

Raisins – Adds natural sweetness and chewy texture

Coconut – Sweetened or unsweetened shredded coconut

Cinnamon – Adds warm bakery-style flavor

Nutmeg – Just a pinch gives it a cozy spice flavor

Pumpkin Spice – Perfect for a fall-inspired loaf

Dried Cranberries – Adds a sweet-tart flavor

Chopped Maraschino Cherries – A fun, colorful variation

Mini Chocolate Chips + Walnuts – A delicious classic combination

Lemon Zest – Brightens the flavor, especially with white or yellow cake mix

Orange Zest + Dried Cranberries – Great for a holiday version

Cream Cheese Swirl – Turns the bread into an extra-special dessert

Simple Glaze – Drizzle cooled bread with powdered sugar glaze for a bakery-style finish

Tips for The Best Zucchini Bread

Don't Overwork the Batter: Mix just until the ingredients are combined. Overmixing can make the bread dense.
Choose Fresh Zucchini: Small to medium zucchini tend to have the best texture and fewer large seeds.
Watch the Moisture: Zucchini naturally releases water as it bakes. If your zucchini is exceptionally wet, gently squeeze out some excess moisture.
Grease Your Pan Well: This moist bread can stick, so generously grease your loaf pan or line it with parchment paper.
Don't Overbake: Start checking the bread toward the end of the recommended baking time. A toothpick should come out clean or with a few moist crumbs.
Let It Cool: Allow the loaf to cool before slicing. This helps the texture set and gives you cleaner slices.
Make Two Loaves: If you have extra zucchini, double the recipe and freeze one loaf for later.
Serve It Slightly Warm: A warm slice with butter makes this simple zucchini bread especially delicious.

More Zucchini Recipes

Chocolate Zucchini Bread

Zucchini Cream Cheese Filled Bars

Pumpkin Zucchini Spice Bars

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Why Use a Doctored Cake Mix to Make Zucchini Bread?

super moist and easy to make quickly
simple ingredients to find and keep on hand
no electric mixer needed
with the addition of mix-ins make a new zucchini bread every time you make it
perfect for housewarming gift-giving to that new neighbor
the sale of a home for the great aroma while baking
great snack cake
freezes perfectly
great for holiday gift giving
if you're not a baker, this zucchini cake mix bread is the easiest recipe ever and foolproof

Easy Zucchini Cake Mix Bread

Yield: 24

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Zucchini bread made with a yellow doctored cake mix with fresh shredded zucchini

Ingredients

1 box of yellow cake mix, spice or chocolate ( we use Duncan Hines or any brand you prefer)
1 tablespoon ground cinnamon
1/2 cup canola or vegetable oil
1/4 cup milk, water or coffee
2 eggs
1/4 cup unsweetened applesauce
2 cups coarsely shredded zucchini (about 2 medium)
Optional: Streusel Crumb Nut Topping:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 cup finely chopped pecans or walnuts
2 teaspoons ground cinnamon
6 tablespoons cold butter
Mix these ingredients with a fork or pastry cutter until coarse crumbs
This topping will go on before baking if you prefer a crumb topping

Instructions

Preheat the oven to 350 degrees and grease or line your baking pan with parchment paper ( this will make two 8-inch loaf pans)
In a large bowl, add the applesauce, milk, oil, cake mix, cinnamon, and eggs until well blended.
Fold in the zucchini.
Divide batter evenly between pans if using loaf pans.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Note: time will vary using other size pans reduce the time for cupcakes and always check the middle using a toothpick, if it comes out clean it's completed baking.
Cool for 10 minutes.
Invert on wire racks and cook for about 1 hour.
These can be frozen for up to 6 months and wrapped tightly.
Serve at room temperature garnished with powdered sugar.

Notes

Pans To Use

Miniature loaf pans around 12
3 Loaf Pans (8 inches)
2 - 9 x 9 Pans some leftover for muffins
Brownie Pan can be used to make bars
muffin pan 24
Note: Cooking times in different pans will vary more or less

Tips and Additions (2/3 cup):

Add coconut
Add nuts
Add chocolate chips
Add pumpkin seeds
Add chopped maraschino cherries or fresh
Add blueberries, chopped apples, diced peaches, or another fresh fruit
Add lemon extract or another extract to change the flavor
Substitute coffee for the liquid
Line the pans with parchment for easy removal
Freeze loaves up to 6 months
Use a food processor or grater for shredding zucchini quickly and squeeze all water out dry
Top the loaf with a streusel