Yes, you read that right – this is a 3-ingredient zucchini cake! All you need is a box of spice cake mix, shredded zucchini, and eggs to create a moist, flavorful cake. It’s the easiest way to turn extra zucchini into a sweet treat that everyone will love. I've included the instructions for the optional glaze.
If you enjoy quick and simple recipes like this, try my 3 Ingredient Pumpkin Bread or my Chocolate Zucchini Muffins. Both are easy, budget-friendly, and a great way to use seasonal produce.
Table of contents
Why I Love This Recipe
This zucchini cake is a great way to use fresh garden zucchini in a dessert recipe.
It only takes three ingredients, so it’s perfect for beginner bakers or busy families.
The spice cake mix adds cinnamon and warm spice flavors that pair perfectly with zucchini.
This recipe makes a large 9x13 pan, which is great for sharing at family dinners or get-togethers.
The cake is moist, tender, and delicious plain – but you can also top it with a simple glaze.
Ingredients
1 box (13.25 oz) spice cake mix **Boxes used to contain 15.25oz**
2 cups shredded zucchini, lightly packed (do not squeeze dry)
2 large eggs
Instructions
Step 1
Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
Step 2
In a large mixing bowl, combine spice cake mix, shredded zucchini, and eggs. Stir until blended.
Step 3
Pour batter into prepared baking dish and spread evenly.
Step 4
Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Looking for super easy delicious recipes? Sign up and I'll send them!
Step 5
Cool completely before slicing. Serve plain, or add glaze if desired.
Optional Simple Glaze for Zucchini Cake
If you’d like to top your cake with glaze, here’s the easiest way to do it:
- 1 cup powdered sugar
- 1–2 tablespoons water (or milk for a creamier glaze)
Whisk together until smooth, then drizzle over cooled cake.
Tip: For extra flavor, use lemon juice or add ½ teaspoon vanilla extract.
Variations & Add-Ins
Add chocolate chips for a zucchini chocolate chip cake.
Stir in chopped walnuts or pecans for crunch.
Bake in muffin tins instead of a cake pan. You can use different cake mixes too! Zucchini Cake Mix Muffins.
Top with cream cheese frosting for a richer dessert.
How to Serve
Serve this zucchini cake as a snack cake with coffee or tea.
It makes a simple and budget-friendly dessert for family dinners.
Cut into squares and pack in lunchboxes for a fun treat.
Storage
Store leftovers covered at room temperature for 2–3 days.
Refrigerate for up to 5 days for longer freshness.
Freeze slices in freezer bags for up to 2 months. Thaw at room temperature before serving.
Other Delicious Zucchini Recipes
Printable Recipe
Easy 3 Ingredient Zucchini Cake
Ingredients
- 1 13.5 oz Spice Cake Mix Betty Crocker brand - recently reduced to 13.5oz
- 2 Large Eggs
- 2 Cups Zucchini shredded (do not squeeze dry)
- ¼ cup water *** If zucchini is dry and the mix doesn't have enough moisture add up to ¼ cup water.
Optional Glaze
- 1 cup powdered sugar
- 1 - 2 Tablespoons water or milk to get
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine spice cake mix, shredded zucchini, and eggs. Stir until blended.**If zucchini is dry, you may have to add up to ¼ cup water to help mix batter.
- Pour batter into prepared baking dish and spread evenly.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Optional glaze
- In a smaller bowl, mix 1 cup powdered sugar with 1 tablespoon water or milk. If needed, add a second tablespoon liquid.
- Drizzle on top of cake when cool.
- Ice Cream is also a delicious addition to any cake!
Notes
Nutrition (estimate)
Pin to Pinterest
Leave a Reply