Quick Zucchini Cake

📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts Discover a delightful Quick Zucchini Cake recipe featuring yellow cake mix, grated zucchini, and warm cinnamon. Perfect for a sweet treat, this moist cake is finished with a dusting of confectioners’ sugar.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	50 mins	None	16-20 servings

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🔪 Key Equipment

• Large bowl
• 10-inch tube pan
• Toothpick
• Wire rack

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Ingredients

Cake Ingredients

Measurements	Ingredients	Prep / Notes
1 box	Yellow cake mix	Standard size
4	Eggs	None
1/2 cup	Vegetable oil	None
1 tsp.	Cinnamon	None
2 cups	Zucchini	Unpeeled, grated
1/2 cup	Raisins	None
1/2 cup	Nuts	Chopped
1 Tbsp.	Vanilla	None
As desired	Confectioners’ sugar	Optional

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Instructions

Mixing and Baking

1. Beat 1 box yellow cake mix, 4 eggs, 1/2 cup vegetable oil, 1 tsp. cinnamon, and 1 Tbsp. vanilla together in a large bowl for 6-7 minutes until smooth.
2. Fold in 2 cups zucchini, 1/2 cup raisins, and 1/2 cup nuts until evenly distributed.
3. Grease and flour a 10-inch tube pan, spoon in batter and bake at 350° for 40-50 minutes.
4. Test with toothpick at 40 minutes for doneness; retest at 5 min. intervals until the toothpick comes out clean.
5. Remove cake from pan and let cool completely on wire rack.
6. Sprinkle with confectioners’ sugar, if desired, before slicing and serving.

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💡 Make-Ahead & Storage: Store the cooled cake covered at room temperature for up to 3 days, or wrap tightly and freeze for up to 2 months.

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Original Recipe Scan