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Easy Cake Mix Zucchini Bread

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  • 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.
Updated Sep 20, 2016
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  • 1
    Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
  • 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
    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.

Tips from the Betty Crocker Kitchens

  • 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 Facts are not available for this recipe
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