Easy 3 Ingredient Zucchini Cake
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.
Servings: 15
Calories: 44Kcal
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
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.
Nutrition (estimate)
Calories: 44Kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 12mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.2mg