Total Time
Prep 10 mins
Cook 40 mins

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

Ingredients Nutrition

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


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

5 5

Just made into muffins. Do not squeeze the zucchini. It is your liquid for the recipe. They will be very dry if you do. I learned my making them that way. Then today I made them again with out squeezing the zucchini and they are just great. Also No baking tem. so I baked the cupcakes at 350 for 20 minutes. I will make them as long as my garden zucchini last.

5 5

This recipe is fantastic! It has become a summer staple in our house since we have pleny of zucchini in our garden. The cake is moist and quick to throw together. I reduced the oil and used a combo of 2 whole eggs and 2 egg whites to lower the fat and it was still delicious. Also good with chocolate cake mix.

5 5

This cake was really good. I do recommend squeezing any liquid first out of the zucchini. We will be making this cake again - thank you for posting it!!