A delightful and easy-to-make zucchini cake loaf that combines the convenience of cake mix with the freshness of zucchini.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even baking.
In a mixing bowl, whisk together the eggs, melted butter, and vanilla extract until well combined.
Make sure the butter is not too hot to avoid cooking the eggs.
Add the grated zucchini to the wet mixture and stir until evenly distributed.
Squeeze out excess moisture from the zucchini for a better texture.
Gradually mix in the cake mix and sugar until the batter is smooth.
Avoid overmixing to keep the cake light and fluffy.
Pour the batter into a greased loaf pan.
Use parchment paper for easy removal.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 45-minute mark to avoid overbaking.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the cake set and makes it easier to remove.
Slice and serve your zucchini cake loaf as a delightful treat.
Serve with a dollop of whipped cream or a sprinkle of powdered sugar for extra indulgence.
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