Fast And Easy Zucchini Cake Recipes

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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



Zucchini Cake image

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.

3 cups all-purpose flour
3 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups vegetable oil
4 large eggs, lightly beaten
1 teaspoon vanilla extract
3 cups shredded zucchini
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 to 4 cups confectioners' sugar
1 teaspoon vanilla extract

FAST AND EASY ZUCCHINI CAKE

Starts with a yellow cake mix. It doesn't get any easier than this!! Top with cream cheese icing - YUM!

Provided by Mommaof2Beauties

Categories     Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 7



Fast and Easy Zucchini Cake image

Steps:

  • Beat together cake mix, eggs, oil, cinnamon and vanilla until well mixed.
  • Fold in grated zucchini and nuts.
  • Bake in a greased 9x13 pan for 30-40 minutes. Use toothpick to test.
  • Top with cream cheese icing when cooled - I cheat and use the canned!

Nutrition Facts : Calories 334.4, Fat 18.8, SaturatedFat 2.9, Cholesterol 62.9, Sodium 351.3, Carbohydrate 36.7, Fiber 1.3, Sugar 20, Protein 5.3

1 (18 1/2 ounce) box yellow cake mix
4 eggs
1/2 cup vegetable oil
1 teaspoon cinnamon
1 tablespoon vanilla
2 cups grated zucchini, do NOT peel
1/2 cup nuts

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



Easy Cake Mix Zucchini Bread image

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

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)

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



Super Easy Zucchini Bread With Cake Mix image

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.

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)

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