Best 2 Super Easy Zucchini Bread With Cake Mix Recipes

Zucchini bread is a moist and flavorful quick bread that is made with grated zucchini, flour, sugar, eggs, oil, and spices. It is a popular summer treat that can be enjoyed for breakfast, lunch, or dessert. This article features two easy recipes for zucchini bread: one made with a cake mix and one made from scratch. Both recipes are simple to follow and produce delicious results. The cake mix recipe is a great option for those who are short on time or who want a no-fuss recipe. The from-scratch recipe is a bit more time-consuming, but it allows you to customize the bread to your liking. Both recipes can be made with or without nuts, chocolate chips, or other mix-ins.

**Cake Mix Recipe:**

- Total Time: 1 hour and 10 minutes
- Active Time: 20 minutes
- Ingredients: 1 box yellow cake mix, 1 cup sugar, 1/2 cup vegetable oil, 2 eggs, 1 cup grated zucchini, 1/2 cup chopped walnuts (optional), 1/2 cup chocolate chips (optional)

**From-Scratch Recipe:**

- Total Time: 1 hour and 20 minutes
- Active Time: 30 minutes
- Ingredients: 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1 cup sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 eggs, 1 cup grated zucchini, 1/2 cup chopped walnuts (optional), 1/2 cup chocolate chips (optional)

Here are our top 2 tried and tested recipes!

SUPER EASY ZUCCHINI BREAD WITH CAKE MIX

Super Easy Zucchini Bread With Cake Mix image

I love zucchini and I love chocolate, so as I am doing a bread fest in my kitchen. I jumped into making this with the pantry clean out and the garden veggies.

Provided by Chef1MOM-Connie

Categories Quick Breads

Time 50m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 7

Ingredients

3 eggs
1 1/2-2 cups shredded zucchini
1 teaspoon vanilla (optional) or 1 teaspoon almond extract (optional)
3 teaspoons butter, melted
1/2 cup peanut butter chips, and (optional) or 1/2 cup chopped nuts (optional)
1 (18 1/4 ounce) box chocolate cake mix (any can be used)
1/2 cup sugar (may use less as reported by some but we like sweet)

Steps:

In one bowl mix all ingredients. Will have some lumps and that is ok. As we age those lumps are badges of honor!
Pour into 2 greased and floured bread loaf pans or 1 loaf pan and 12 muffin cups (lined).
Cook for 45 minutes at 350°F.
Muffins 25 minutes at 350°F.
* Elevation and fuel will vary temps and times. (ex. my propane oven 45 minutes, my DD electric oven 53 min for loaves and similar for muffins).
** Tastes great with orange flavor as well, DD made with strawberry cake mix.
*** NOT as dense as a quick bread but tastes oh so good and light.
An aditional note: this freezes very well as muffins or bread/cake. I double wrap in plastic and then into a freezer bag. To thaw i take out of freezer bag and let come to room temp, take off plastic and set on paper towels to absorb any excess moisture. To warm just put into a warmed oven or microwave for 30 seconds in a paper towel.

EASY CAKE MIX ZUCCHINI BREAD

Easy Cake Mix Zucchini Bread image

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.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 2h10m

Yield 24

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ yellow 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:

Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
Bake 45 to 50 minutes or until toothpick inserted in center 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.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 8 g, TransFat 0 g

Tips:

For a moist and flavorful zucchini bread, use freshly grated zucchini. Grating the zucchini yourself ensures that it retains its moisture and nutrients, resulting in a more delicious and nutritious bread.
Do not overmix the batter. Overmixing can result in a tough and dense bread. Mix the batter until just combined, then pour it into the loaf pan.
Use a toothpick to check if the bread is done. Insert a toothpick into the center of the bread. If it comes out clean, the bread is done. If it comes out with batter or crumbs attached, the bread needs to bake for a few more minutes.
Let the bread cool completely before slicing and serving. This will help the bread to set and prevent it from crumbling.
Zucchini bread can be stored at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months.

Conclusion:

This easy zucchini bread recipe is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or a snack. With its moist texture, sweet flavor, and nutty aroma, this bread is sure to please everyone. So next time you have some extra zucchini on hand, give this recipe a try – you won't be disappointed!