Easy Zucchini Bread Dump Cake Recipes

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EASY CAKE MIX ZUCCHINI BREAD



Easy Cake Mix Zucchini Bread image

Here's another brilliant (and easy!) way to use up a garden full of zucchini. These tasty loaves are freezer-friendly, so bake up a few batches and save for later.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 2h10m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 tablespoon ground cinnamon
1/2 cup vegetable oil
1/4 cup milk or water
3 eggs
2 cups coarsely shredded zucchini (about 2 medium)

Steps:

  • Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
  • In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 8 g, TransFat 0 g

EASY ZUCCHINI BREAD DUMP CAKE



Easy Zucchini Bread Dump Cake image

Zucchini bread in only one step? We call it summer's greatest cake. Here's a moist, spiced zucchini quick bread recipe that anyone can make, and everyone will adore.

Provided by Unpeeled

Categories     bread     Breakfast     Dessert

Number Of Ingredients 11

2 cups grated zucchini, from 1 large or 2 smaller zucchini
2 eggs, lightly beaten
2/3 cup canola or other neutral oil
1 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 cups all-purpose flour

Steps:

  • Preheat the oven to 350°F and grease or line a 9x5" loaf pan or cake pans of choice.
  • In a large mixing bowl, combine all the ingredients and stir by hand until well mixed. Be sure to scrape the bottom of the bowl to make sure everything is combined.
  • Pour batter into the loaf or cake pans, and bake until the cake feels firm on top and a cake tester comes out clean, about 1 hour for a loaf cake; less if divided into two cake pans. Cool in the pan for 20 to 30 minutes, then turn out onto a cooking rack to cool fully.

EASY ZUCCHINI CAKES



Easy Zucchini Cakes image

Very tasty way to use up those extra zucchini. Don't skip the fresh parsley, it really adds to the flavor. They taste just like crab cakes.

Provided by Renee

Categories     Fried Zucchini

Time 1h10m

Yield 4

Number Of Ingredients 8

2 cups shredded zucchini, squeezed dry
1 ¼ cups seasoned bread crumbs, divided
1 small onion, chopped
2 large eggs, beaten
1 tablespoon butter, melted
1 tablespoon chopped fresh parsley
2 teaspoons seafood seasoning (such as Old Bay®)
2 tablespoons vegetable oil, or as needed

Steps:

  • Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
  • Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
  • Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 29.6 g, Cholesterol 101 mg, Fat 8.1 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 974.1 mg, Sugar 4.2 g

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