Ingredients
1 box (15.25 oz) white cake mix
2 cups loosely packed grated zucchini
2 large eggs
1 heaping tablespoon pumpkin spice
Instructions
1-Preheat and prepare your pan: Set oven to 350°F (175°C) and spray a 9×13-inch pan with nonstick spray.
2-Mix everything in one bowl: Beat eggs lightly, then add white cake mix, grated zucchini, and pumpkin spice; stir until just combined.
3-Watch for overmixing: Stir only until no dry streaks remain; a few lumps are fine to avoid a dense cake.
4-Adjust consistency if needed: If the batter is impossibly thick, add 1 tablespoon of water, but no more.
5-Spread and bake: Pour batter into prepared pan, smooth the top, and bake until golden and a toothpick inserted in the center comes out clean (about 50 minutes for a 9×13 pan).
6-Cool completely: Let cake rest in the pan for 10 minutes, then turn out onto a cooling rack and cool fully before adding any frosting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧁 Wait until the cake is fully cooled before frosting — a warm cake will melt cream cheese or buttercream into a messy puddle.
🥒 The zucchini provides all the moisture, so no oil or butter is needed; the batter will look thick but bakes up incredibly tender.
🍞 For gifting or freezing, bake in two 8×4-inch loaf pans; slice and freeze individual portions for quick snacks later.
- Prep Time: 10 minutes
- Cooling: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 175
- Sugar: 21g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg