Best 4 Quick Zucchini Cake Made With A Cake Mix Recipes
Are you looking for a quick and easy way to satisfy your sweet tooth? With summer upon us, zucchinis are in abundance and can be found at many farmers markets and grocery stores. It's the perfect time to whip up a delectable zucchini cake using a trusty cake mix. This scrumptious treat combines the moist texture of zucchini with the sweet and fluffy flavors of cake mix, resulting in a delightful dessert that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
SUPER EASY ZUCCHINI BREAD WITH CAKE MIX
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
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
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
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
QUICK ZUCCHINI CAKE (MADE WITH A CAKE MIX)
I had a large zucchini and wanted to make a quick dessert. I used what I had in my cupboard. My sons really liked this even without icing. You could frost it with a cream cheese or vanilla frosting.
Provided by mary winecoff
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat cake mix, chocolate pudding, eggs, succhini, oil and vanilla at low speed until moist.
- Fold in pecans and chocolate chips.
- Pour into 9 x 13 inch pan and bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 429.5, Fat 25, SaturatedFat 5.3, Cholesterol 70.5, Sodium 459, Carbohydrate 50.2, Fiber 3, Sugar 31.6, Protein 5
ZUCCHINI CAKE
This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.
Nutrition Facts : Calories 931 calories, Fat 49g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 511mg sodium, Carbohydrate 117g carbohydrate (87g sugars, Fiber 2g fiber), Protein 10g protein.
Tips:
- Choose the right zucchini: For the best results, use fresh, young zucchini that are small and tender. This will ensure that your cake has a delicate flavor and texture.
- Grate the zucchini finely: This will help it distribute evenly throughout the batter and prevent it from becoming too watery.
- Don't overmix the batter: Overmixing can develop the gluten in the flour, making the cake tough. Mix just until the ingredients are combined.
- Bake the cake at the right temperature: The ideal temperature for baking this cake is 350°F (175°C). This will allow it to cook through evenly without becoming overdone.
- Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from becoming runny.
Conclusion:
This quick zucchini cake made with a cake mix is a delicious and easy dessert that can be enjoyed by people of all ages. It's perfect for summer potlucks, picnics, and bake sales. With its moist texture, delicate flavor, and simple ingredients, this cake is sure to be a hit. So next time you have an abundance of zucchini, give this recipe a try. You won't be disappointed!
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