1(15 ounce) box yellow cake mix (I used Betty Crocker Super Moist Yellow Cake Mix)
1/4cupbutter, melted(1/2 stick)
2cupsshredded or grated zucchini
1cupchopped walnuts or chocolate chips(optional)
Preheat the oven to 325°F. Generously grease and flour (or spray) an 8x4-inch loaf pan.
In a large bowl, mix all the ingredients (except for the shredded/grated zucchini) with an electric mixer on medium until well mixed.
Add the zucchini and mix in by hand.
Add the batter to the pan and bake for approximately 45 minutes or until a toothpick inserted into the center comes out with either a few moist crumbs on it or clean, but with no raw batter. (Start checking at about 40 minutes.)
Remove the bread from the oven and set the pan on a cooling rack for about 20 minutes, then remove the loaf from the pan and let it cool completely on the rack.
Make sure to let the bread cool completely before cutting or the bread may crumble.
Feel free to add raisins, white chocolate chips, chocolate chips and/or nuts to the bread batter.This bread can be stored at room temperature, covered well, for about two days, then store the bread in the refrigerator for another 3-4 days to prolong freshness. This bread is best eaten at room temperature or warmed. You can also add a little butter to a slice and warm it up in the microwave for about 10 seconds.Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer any questions you may have.This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.