Easy Cake Mix Zucchini Bread
This recipe came about because I was looking for an easy zucchini bread to teach someone with blindness. She had a desire to learn how to make zucchini bread and to show her family how delicious it would be with her making it. It’s important when cooking with blindness that you have a sense of independence while learning cooking techniques and of course maintaining safety. Working with ‘boxed’ products are absolutely wonderful, coupled with additional ingredients to level up the boxed ingredients. We used a box grater to grate the zucchini and then using a fine mesh strainer, she gently pressed trhe zucchini to release the excess water. Squeezing is optional. Unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread. It's up to you.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
- 1 box Betty Crocker Super Moist Spice Cake Mix (or Yellow Cake Mix) Gluten-Free Cake mixes are available
- 2 teaspoons ground cinnamon or pumpkin pie spice
- 1/2 cup vegetable oil
- 1/4 cup milk or water
- 3 eggs
- 2 cups 2-3 medium zucchinis, unpeeled and coarsely shredded
- 1 teaspoon vanilla extract or almond extract
- Optional: 1/2 cup each peanut butter chips or chocolate chips or chopped nuts, raisins or cranberries
Heat oven to 350°F. Spray bottoms only of two 8×4-inch loaf pans with cooking spray.
In large bowl, add cake mix, cinnamon, oil, milk, eggs and vanilla extract until well blended. Add zucchini; mix well. Divide batter evenly between prepared baking pans.
Bake for 45 to 50 minutes or until toothpick inserted in the center comes out clean. For muffins – spray pan or use cupcake liners. Bake 350 degrees for 25 minutes. Huhg
Cool for 10 minutes. Remove from pans to a cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.
An aditional note: this freezes very well as muffins or bread/cake. I double wrap in plastic and then into a freezer bag. Can be frozen for up to 3 months. To thaw — remove from 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.
BOXED CAKE MIX HACKS: I’m sure most of us have learned a few hacks from our grandmothers and mothers and over the years how to hack a boxed cake mix to take it from acrid to delightful! Here are a few hacks to level up the boxed stuff — a few old and some new. Let us know your ‘boxed’ hacks in the comments below.
HOW TO SERVE
Serve the bread warm, at room temperature, or straight from the refrigerator! It’s a great option for breakfast or snack when paired with a mug of hot coffee, hot cocoa or tea.
- Substitute the water for milk.
+ a 4 ounce box of pudding mix same flavor as the cake mix
+ Vanilla extract
+ Coffee or espresso and a dash of salt to chocolate mixes for richer depth of favor
+ Sour cream or yogurt or apple sauce
Yolks instead of whole eggs
- Replace the oil in the box directions with butter and DOUBLE the amount.
- + one additional egg than what the box instructions call for
- Mix ingredients together and follow baking directions from the box.
It’s that easy!
The bread is delicious on its own, but you might also enjoy it with butter, cream cheese, almond butter, or peanut butter. Add some yogurt or eggs and fresh fruit on the side for a perfect morning feast.
Wonderful option to offer it in the bread basket at dinner alongside savory options like sautéed wild mushrooms, or roasted vegetables, plant-based proteins or steak and chicken.
DID YOU MAKE THIS RECIPE?
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