Soft Zucchini Bread with Yellow Cake Mix

Looking for a clever way to use up all those garden zucchinis that seem to multiply overnight? We’ve all been there – staring at a counter full of summer squash and wondering what to do with them besides another stir-fry or salad. After years of trying different recipes, I’ve found that turning them into a sweet, moist bread is one of the best solutions, especially when you’re short on time.

This zucchini bread made with yellow cake mix is exactly what you need: it’s quick to throw together, foolproof even for beginner bakers, and a great way to sneak some vegetables into a treat that your whole family will actually want to eat.

What Kind of Zucchini Should I Use?

For zucchini bread, medium-sized zucchini (about 6-8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you spot giant zucchini at the farmer’s market or in your garden, it’s best to skip those for this recipe – they tend to be watery and have tough seeds that can affect your bread’s texture. When picking zucchini at the store, look for ones that feel firm and heavy for their size, with smooth, blemish-free dark green skin. Before grating, there’s no need to peel the zucchini – the skin adds nice flecks of color to your bread and contains extra nutrients, just be sure to wash it well first.

Options for Substitutions

This quick and easy zucchini bread recipe can be adapted with several substitutions:

• Yellow cake mix: While yellow cake mix gives the best flavor, you can use white cake mix or vanilla cake mix instead. Spice cake mix works too and will give an extra warm, cozy flavor – if using spice cake mix, reduce the cinnamon to 1 teaspoon.
• Cooking oil: Any neutral oil works here – vegetable, canola, or melted coconut oil are all good options. You can also replace half the oil with unsweetened applesauce for a lighter version.
• Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to drain excess moisture from either vegetable before adding to the mix. You can also use shredded carrots, though they’ll give a slightly different texture and sweeter taste.
• Eggs: For each egg, you can substitute with either 1/4 cup mashed banana, 1/4 cup applesauce, or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
• Milk: Any type of milk works here – dairy, almond, soy, or oat milk. Water is also fine if you’re out of milk options.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread with cake mix is dealing with excess moisture – be sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or cheesecloth, otherwise your bread might end up gummy in the middle.

Another common mistake is overmixing the batter; once you’ve combined the wet and dry ingredients, stir just until everything is incorporated, as too much mixing can lead to a dense, tough bread instead of a light, tender crumb.

Temperature control matters more than you might think – baking at too high a temperature can cause the outside to brown too quickly while leaving the inside undercooked, so stick to 350°F and use the toothpick test in the center to check for doneness.

For the best texture, let your bread cool in the pan for about 10 minutes before transferring it to a wire rack, and resist the urge to slice into it while it’s still hot – giving it time to cool completely will make it easier to cut and help maintain its structure.

What to Serve With Zucchini Bread?

This sweet and moist zucchini bread makes a perfect breakfast or afternoon snack, and there are lots of tasty ways to serve it! A simple spread of cream cheese or butter works great, especially when the bread is still slightly warm. For breakfast, pair a slice with your morning coffee or tea and some fresh fruit like berries or sliced peaches on the side. If you’re serving it for dessert, try adding a small scoop of vanilla ice cream or a drizzle of honey on top – it’s such a cozy treat!

Storage Instructions

Keep Fresh: Your zucchini bread will stay moist and yummy at room temperature for up to 3 days. Just wrap it well in plastic wrap or keep it in an airtight container on your counter. If your kitchen runs warm, you might want to pop it in the fridge instead, where it’ll stay good for up to a week.

Freeze: This bread freezes like a dream! Wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. It’s super handy to grab a slice whenever you need a quick breakfast or snack.

Thaw & Enjoy: When you’re ready to enjoy your frozen zucchini bread, just let it thaw overnight in the fridge or for a few hours at room temperature. If you like it warm, give it a quick 10-second zap in the microwave – it’ll taste just like it’s fresh from the oven!

Preparation Time	10-15 minutes
Cooking Time	45-50 minutes
Total Time	65-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-35 g
• Fat: 100-110 g
• Carbohydrates: 300-320 g

Ingredients

• 1 box yellow cake mix
• 1 tablespoon cinnamon powder
• 1/2 cup cooking oil
• 1/4 cup milk or water
• 3 eggs
• 2 cups grated zucchini (approximately 2 medium-sized)

Step 1: Prepare the Baking Equipment

Preheat your oven to 350°F (175°C).

Take two 8×4-inch loaf pans and spray the bottoms only with cooking spray.

This will ensure that the bread does not stick and can be easily removed once baked.

Step 2: Mix the Batter

In a large mixing bowl, combine the cake mix, a sprinkle of cinnamon for added flavor, oil, milk, and eggs.

Stir until the mixture is well blended and smooth.

Add the zucchini to the mixture and mix well to ensure it’s evenly distributed throughout the batter.

Step 3: Divide and Bake

Carefully divide the batter evenly between the prepared loaf pans.

Place the pans in the preheated oven and bake for 45 to 50 minutes.

To check for doneness, insert a toothpick into the center of the loaves; if it comes out clean, the bread is ready.

Step 4: Cool and Remove from Pans

Once the bread is baked, allow it to cool in the pans for about 10 minutes.

After cooling slightly, remove the loaves from the pans and place them on a cooling rack.

Allow them to cool completely, approximately 1 hour, to ensure they are at the perfect texture for slicing and serving.

Step 5: Store the Bread

Wrap the loaves tightly in plastic wrap or aluminum foil to maintain their moisture and flavor.

Store them at room temperature for up to 2 days.

Enjoy your delicious homemade zucchini bread with family and friends!