Cake Batter Zucchini Bread Recipe

Name: Cake Batter Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Shredded, Unpeeled Zucchini; 3 whole Large Eggs; 3/4 cups Granulated Sugar; 1 cup Canola Or Vegetable Oil; 2-1/2 teaspoons Butter Extract; 1 teaspoon Pure Vanilla Extract; 2 cups All-purpose Flour; 1 cup Plain Yellow Cake Mix (one Without Pudding Added To The Mix); 1 package (4-Serving Size) Vanilla Instant Pudding Mix; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1 teaspoon Salt; 1/2 cups Plus 1 Tablespoon Sprinkles; Raw Sugar For Sprinkling Over The Tops

Servings: persons

2 cups Shredded, Unpeeled Zucchini
3 whole Large Eggs
3/4 cups Granulated Sugar
1 cup Canola Or Vegetable Oil
2-1/2 teaspoons Butter Extract
1 teaspoon Pure Vanilla Extract
2 cups All-purpose Flour
1 cup Plain Yellow Cake Mix (one Without Pudding Added To The Mix)
1 package (4-Serving Size) Vanilla Instant Pudding Mix
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1 teaspoon Salt
1/2 cups Plus 1 Tablespoon Sprinkles
Raw Sugar For Sprinkling Over The Tops

1
Preheat the oven to 350 F. Grease two 9x5-inch or five 5x3-inch loaf pans. Set the pans aside.
2
Place the shredded zucchini in a mesh strainer to drain. Set it aside while assembling the other ingredients.
3
In a large bowl, whisk together the eggs, sugar, oil, butter extract and vanilla extract until well mixed. If needed, squeeze the excess moisture out of the shredded zucchini, then stir it into the egg mixture. Set aside.
4
In a medium bowl. combine the flour, cake mix, vanilla pudding mix, baking soda, baking powder and salt. Add the dry mixture to the egg mixture and stir just until the flour is incorporated. Gently fold in the sprinkles.
5
Divide the batter evenly between the prepared pans. Sprinkle the top of each loaf generously with raw sugar. Bake at 350 F for 40-45 minutes for the large loaves and 30-35 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean. Remove from oven.
6
Let the breads cool in the pans on a wire rack for 10 minutes, then run a knife around the edge of each loaf and remove them from the pans to a wire rack to cool completely.
7
Recipe makes 2 large or 5 small loaves.

1528

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Shredded, Unpeeled Zucchini, 3 whole Large Eggs, 3/4 cups Granulated Sugar, 1 cup Canola Or Vegetable Oil, and more.

Yes, Cake Batter Zucchini Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cake Batter Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions