Fast and Easy Zucchini Cake

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

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.

Sarah L. September 05, 2015

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.

Healthycookin'momma August 07, 2011

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!!

Mom2Rose May 16, 2007

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