33+ Sweet and Healthy Gluten-Free Cake Mix Zucchini Recipes You’ll Love

If you’re looking for a way to incorporate more vegetables into your desserts without compromising on taste, gluten-free cake mix zucchini recipes are your perfect solution!

Zucchini is an incredibly versatile vegetable, known for its moisture content, which makes it an ideal addition to cakes, muffins, and other baked goods.

What makes this combination even better is using gluten-free cake mix, which offers the ease and convenience of ready-to-go ingredients while still allowing you to create a delicious and healthy dessert.

In this post, we’ve rounded up 33+ amazing gluten-free cake mix zucchini recipes that are sure to impress family, friends, or anyone who appreciates a sweet treat with a nutritious twist.

Whether you’re craving a chocolatey indulgence or a fresh fruity delight, there’s a zucchini cake recipe here for everyone!

33+ Sweet and Healthy Gluten-Free Cake Mix Zucchini Recipes You’ll Love

From rich chocolate chip cakes to fruity citrusy creations, these 33+ gluten-free cake mix zucchini recipes show just how versatile and delicious zucchini can be in baked goods.

The combination of zucchini’s natural moisture and the convenience of gluten-free cake mix makes for quick, easy, and satisfying desserts that everyone will love.

Plus, it’s a great way to sneak in some extra vegetables without sacrificing flavor.

Whether you’re baking for a special occasion or just looking to try something new in the kitchen, these zucchini-filled cake mix recipes will surely become a staple in your baking repertoire.

So, grab your favorite gluten-free cake mix and get ready to bake up some amazing zucchini treats that are both healthy and indulgent!

Gluten-Free Chocolate Zucchini Cake

This moist, rich chocolate zucchini cake is made simple with a gluten-free chocolate cake mix.

The zucchini adds extra moisture and a subtle earthy flavor, making it a healthier indulgence.

Whether you’re serving it for dessert or sneaking a slice with your morning coffee, this cake is bound to impress even the pickiest eaters.

Ingredients:

• 1 box gluten-free chocolate cake mix
• 2 cups grated zucchini (skin on, unpeeled)
• 3 large eggs
• ½ cup vegetable oil
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 tsp cinnamon (optional)
• ½ cup gluten-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together the eggs, oil, applesauce, and vanilla.
3. Add the cake mix and cinnamon, stirring until just combined.
4. Fold in the grated zucchini and chocolate chips.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool before slicing and serving.

The chocolate zucchini cake is so moist and decadent, you won’t believe it’s gluten-free.

It’s a fantastic way to sneak veggies into dessert and still enjoy a classic treat that feels rich without being overly heavy.

Gluten-Free Lemon Zucchini Bundt Cake

Bright, zesty, and beautifully tender, this lemon zucchini Bundt cake is a sunshine-filled treat that’s perfect for brunches, tea time, or a light dessert.

The zucchini keeps the cake moist without overpowering the refreshing lemon flavor, while the gluten-free cake mix makes it wonderfully easy to prepare.

Ingredients:

• 1 box gluten-free lemon or vanilla cake mix
• 2 cups grated zucchini
• 3 large eggs
• ½ cup vegetable oil
• ⅓ cup fresh lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup powdered sugar (for optional glaze)
• 2–3 tbsp lemon juice (for glaze)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan with gluten-free flour.
2. In a large bowl, combine eggs, oil, lemon juice, lemon zest, and vanilla.
3. Add in the cake mix and mix until combined.
4. Fold in the grated zucchini.
5. Pour batter into the prepared Bundt pan.
6. Bake for 40–45 minutes or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.
8. For the glaze, whisk together powdered sugar and lemon juice, then drizzle over the cooled cake.

This lemon zucchini Bundt cake is a crowd-pleaser.

The vibrant citrus flavor pairs perfectly with the soft, tender crumb, making it an excellent go-to when you want something both light and luscious.

Gluten-Free Spiced Zucchini Muffin Cakes

These muffin-sized zucchini cakes are spiced to perfection with cinnamon and nutmeg, making them a cozy treat ideal for breakfast or snack time.

Using a gluten-free spice cake mix as the base, they come together quickly and taste like they were made from scratch.

Ingredients:

• 1 box gluten-free spice cake mix
• 2 cups grated zucchini
• 3 large eggs
• ½ cup melted coconut oil (or vegetable oil)
• ½ cup plain Greek yogurt (or dairy-free alternative)
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)
• ¼ cup raisins (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
2. In a mixing bowl, whisk together eggs, oil, yogurt, and vanilla.
3. Stir in the cake mix until just combined.
4. Fold in the zucchini, nuts, and raisins.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack.

These spiced zucchini muffin cakes are flavorful, filling, and freezer-friendly.

They’re the perfect grab-and-go option that feels like a treat but packs a little nutritional punch from the zucchini and nuts.

Gluten-Free Carrot Zucchini Cake Bars

Combining the natural sweetness of carrots and zucchini, these soft, moist cake bars are a delightful way to get in some veggies while enjoying a treat.

Using a gluten-free yellow cake mix makes prep quick, while the added cinnamon gives them a warm, spiced depth.

Ingredients:

• 1 box gluten-free yellow cake mix
• 1 cup grated zucchini
• 1 cup grated carrot
• 3 large eggs
• ½ cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup chopped walnuts or shredded coconut (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, beat together eggs, butter, and vanilla.
3. Stir in the cake mix, cinnamon, and nutmeg until fully combined.
4. Fold in grated zucchini, carrot, and optional add-ins.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes or until golden brown and a toothpick comes out clean.
7. Cool completely before slicing into bars.

These carrot zucchini cake bars are subtly sweet and beautifully spiced.

They make for a wholesome snack or a light dessert, especially when paired with a dollop of whipped cream or a drizzle of honey.

Gluten-Free Zucchini Banana Snack Cake

This cozy cake is moist, tender, and packed with flavor, thanks to ripe bananas and shredded zucchini.

The bananas bring natural sweetness while the zucchini keeps it soft and almost fudgy.

It’s ideal for snacking, lunchboxes, or even breakfast.

Ingredients:

• 1 box gluten-free yellow or vanilla cake mix
• 2 ripe bananas, mashed
• 1½ cups grated zucchini
• 3 large eggs
• ⅓ cup oil (avocado, vegetable, or coconut)
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ½ cup mini chocolate chips or chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking pan.
2. In a bowl, mash bananas and mix in eggs, oil, and vanilla.
3. Stir in cake mix and cinnamon until just combined.
4. Fold in zucchini and optional mix-ins.
5. Pour batter into the pan and spread evenly.
6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool before slicing into squares.

With its naturally sweet banana flavor and soft, melt-in-your-mouth texture, this snack cake is a guilt-free treat that’s both satisfying and nourishing.

Gluten-Free Zucchini Pineapple Sheet Cake

This tropical-inspired zucchini sheet cake is bright, juicy, and full of flavor.

Crushed pineapple adds extra moisture and a fruity twist, perfectly complementing the earthy zucchini.

Finished with a light cream cheese frosting, it’s a standout dessert for parties or potlucks.

Ingredients:

• 1 box gluten-free white or yellow cake mix
• 2 cups grated zucchini
• 1 cup crushed pineapple (drained slightly)
• 3 large eggs
• ½ cup oil
• 1 tsp vanilla extract
• 1 tsp cinnamon
• Optional: ½ cup chopped pecans or shredded coconut

For optional frosting:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1½ cups powdered sugar
• 1–2 tbsp milk or pineapple juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together eggs, oil, vanilla, and drained pineapple.
3. Add cake mix and cinnamon; stir until combined.
4. Fold in zucchini and optional add-ins.
5. Spread batter into prepared pan and bake for 35–40 minutes.
6. Let cool completely before frosting.
7. For frosting, beat cream cheese, butter, and powdered sugar until smooth. Add milk or juice to reach desired consistency, then spread on cooled cake.

This zucchini pineapple cake is a refreshing twist on the classic veggie cake.

It’s light yet moist, and the subtle sweetness from the pineapple balances beautifully with the cream cheese topping for a flavorful, satisfying bite.

Gluten-Free Zucchini Coffee Cake

This gluten-free zucchini coffee cake is a wonderful, moist treat that’s perfect for breakfast or an afternoon snack.

The cinnamon streusel topping adds a bit of crunch and sweetness, perfectly complementing the soft, spiced cake underneath.

It’s a simple recipe made even easier with a gluten-free cake mix base.

Ingredients:

• 1 box gluten-free yellow cake mix
• 2 cups grated zucchini (peeled)
• 3 large eggs
• ½ cup sour cream or Greek yogurt
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ cup brown sugar
• ¼ cup gluten-free all-purpose flour (for streusel)
• 2 tbsp melted butter (for streusel)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large mixing bowl, whisk together eggs, sour cream, oil, and vanilla.
3. Add the cake mix and cinnamon, stirring until just combined.
4. Fold in the grated zucchini.
5. Pour the batter into the prepared pan and smooth the top.
6. In a separate bowl, combine brown sugar, flour, and melted butter. Sprinkle the streusel mixture over the top of the batter.
7. Bake for 30–35 minutes, or until a toothpick comes out clean.
8. Allow to cool slightly before slicing and serving.

This zucchini coffee cake is an ideal companion to your morning coffee or a sweet afternoon pick-me-up.

The zucchini keeps it moist, and the cinnamon streusel adds a nice texture contrast, making it a delightful treat for any time of day.

Gluten-Free Zucchini Coconut Cake

With a tropical twist, this gluten-free zucchini coconut cake is a delightful and moist treat.

The addition of shredded coconut provides extra texture, while the zucchini ensures the cake stays tender and moist. Topped with a coconut glaze, this cake is both flavorful and decadent.

Ingredients:

• 1 box gluten-free vanilla cake mix
• 1½ cups grated zucchini
• ½ cup shredded coconut
• 3 large eggs
• ⅓ cup coconut oil (or vegetable oil)
• 1 tsp vanilla extract
• ½ cup unsweetened coconut milk (or any milk alternative)
• 1 cup powdered sugar (for glaze)
• 2 tbsp coconut milk (for glaze)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking pan.
2. In a large bowl, whisk together eggs, coconut oil, coconut milk, and vanilla.
3. Add the cake mix and stir until just combined.
4. Fold in the grated zucchini and shredded coconut.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick comes out clean.
7. Allow to cool completely before preparing the glaze.
8. For the glaze, whisk together powdered sugar and coconut milk until smooth. Drizzle over the cooled cake.

This zucchini coconut cake has a deliciously soft crumb and a hint of tropical flavor, thanks to the coconut.

It’s a perfect dessert for summer gatherings or when you want to indulge in something light and refreshing.

Gluten-Free Zucchini Almond Cake

This almond-infused zucchini cake is a rich, tender dessert that combines the subtle flavor of almonds with the moisture from zucchini.

It’s a great choice if you’re looking for a slightly nutty, slightly sweet dessert that feels indulgent but is still gluten-free and healthy-ish.

Ingredients:

• 1 box gluten-free vanilla or yellow cake mix
• 1½ cups grated zucchini
• 3 large eggs
• ½ cup almond flour
• ½ cup vegetable oil
• 1 tsp almond extract
• ½ cup sliced almonds (optional)
• ¼ cup maple syrup (optional, for extra sweetness)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, and almond extract.
3. Stir in the cake mix and almond flour until fully combined.
4. Gently fold in the grated zucchini and sliced almonds.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes or until a toothpick comes out clean.
7. Allow to cool before slicing and serving.

This zucchini almond cake offers a wonderful balance of nutty, sweet, and moist flavors.

The almond flour adds a subtle richness, while the zucchini keeps the texture light and airy.

It’s a perfect cake for special occasions or a delicious afternoon treat.

Gluten-Free Zucchini Peach Cake

This delightful cake combines the subtle earthiness of zucchini with the juicy sweetness of peaches, creating a perfect balance of flavors.

Using a gluten-free cake mix as the base, this easy-to-make cake is light, moist, and packed with fruit.

It’s a refreshing option for a summer dessert or afternoon snack.

Ingredients:

• 1 box gluten-free vanilla cake mix
• 2 cups grated zucchini (peeled)
• 1½ cups fresh peaches, peeled and chopped (or canned, drained)
• 3 large eggs
• ⅓ cup vegetable oil
• ½ tsp cinnamon
• 1 tsp vanilla extract
• ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking pan.
2. In a large mixing bowl, whisk together eggs, oil, and vanilla extract.
3. Stir in the cake mix and cinnamon until just combined.
4. Fold in the grated zucchini, chopped peaches, and optional nuts.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
7. Allow the cake to cool before slicing and serving.

This zucchini peach cake is both refreshing and light, with the zucchini keeping the cake moist while the peaches add a burst of natural sweetness.

Perfect for enjoying with a cup of tea or as a sweet treat for any occasion.

Gluten-Free Zucchini Raspberry Cake

This vibrant cake pairs the slight tang of fresh raspberries with the moisture of zucchini, resulting in a light yet flavorful dessert.

The gluten-free cake mix allows for easy preparation, while the raspberry swirl creates pockets of fruity goodness throughout.

It’s a delicious dessert that’s as visually appealing as it is tasty.

Ingredients:

• 1 box gluten-free vanilla or lemon cake mix
• 2 cups grated zucchini (peeled)
• 1 cup fresh raspberries (or frozen, thawed)
• 3 large eggs
• ⅓ cup vegetable oil
• ½ tsp lemon zest (optional)
• 1 tsp vanilla extract
• 2 tbsp raspberry jam (for swirling)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a bowl, whisk together eggs, oil, vanilla, and lemon zest.
3. Add the cake mix and stir until fully combined.
4. Gently fold in the grated zucchini and raspberries, being careful not to crush the raspberries too much.
5. Pour the batter into the prepared pan.
6. Spoon small dollops of raspberry jam over the batter and use a knife to swirl it through the cake for a marbled effect.
7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Cool before slicing and serving.

This zucchini raspberry cake is light, moist, and packed with bursts of sweet-tart raspberry flavor.

It’s a fantastic way to use fresh summer berries and offers a refreshing twist on traditional zucchini cakes.

Gluten-Free Zucchini Chai Spice Cake

If you’re a fan of warm, aromatic spices, this zucchini chai spice cake is sure to become a favorite.

Using a gluten-free cake mix as the base, this cake is infused with classic chai spices like cinnamon, cardamom, and ginger, giving it a warm, comforting flavor.

The zucchini adds moisture without compromising the rich, spiced taste.

Ingredients:

• 1 box gluten-free spice cake mix
• 2 cups grated zucchini (peeled)
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp ground ginger
• ¼ tsp ground cloves
• Optional: ½ cup chopped pecans or raisins

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, vanilla extract, and all the spices.
3. Add the spice cake mix and stir until combined.
4. Fold in the grated zucchini and optional add-ins like raisins or pecans.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before slicing.

This chai-spiced zucchini cake is a flavorful and cozy dessert that’s perfect for cooler months.

The rich spices give it depth and warmth, making it a fantastic choice for fall gatherings or when you need a comforting dessert.

Gluten-Free Zucchini Orange Cake

This bright and zesty zucchini orange cake combines the subtle flavor of zucchini with the refreshing citrusy punch of orange.

It’s a moist and flavorful cake that’s perfect for spring or summer gatherings.

The orange zest and juice add a fresh twist, making it a unique dessert option.

Ingredients:

• 1 box gluten-free vanilla cake mix
• 2 cups grated zucchini (peeled)
• 3 large eggs
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp orange zest
• ⅓ cup fresh orange juice
• Optional: ½ cup chopped walnuts or almonds

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking pan.
2. In a large bowl, whisk together eggs, oil, orange juice, and vanilla extract.
3. Stir in the cake mix until just combined.
4. Add the grated zucchini and orange zest, and fold them into the batter.
5. If using, fold in the chopped walnuts or almonds for extra texture.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool before slicing.

This zucchini orange cake is bright, light, and bursting with citrus flavor.

It’s a perfect dessert for brunch or as a refreshing treat to enjoy on a warm day.

Gluten-Free Zucchini Mocha Cake

For coffee lovers, this gluten-free zucchini mocha cake offers the perfect blend of rich chocolate and coffee flavors.

The zucchini helps keep the cake moist, while the coffee enhances the chocolate taste.

It’s an ideal dessert to enjoy with a hot cup of coffee or tea.

Ingredients:

• 1 box gluten-free chocolate cake mix
• 2 cups grated zucchini (peeled)
• 3 large eggs
• ½ cup brewed coffee (cooled)
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup mini chocolate chips (optional)
• 2 tbsp cocoa powder (optional, for extra richness)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, coffee, and vanilla extract.
3. Add the chocolate cake mix and cocoa powder (if using), stirring until just combined.
4. Fold in the grated zucchini and optional chocolate chips.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the cake before slicing and serving.

This zucchini mocha cake is rich, flavorful, and perfect for coffee enthusiasts.

The combination of chocolate and coffee creates a deep, complex flavor that pairs wonderfully with the moist texture from the zucchini.

Gluten-Free Zucchini Pistachio Cake

A delightful and slightly nutty cake, this gluten-free zucchini pistachio cake is a unique dessert option that’s both flavorful and nutritious.

The pistachios add a rich, buttery crunch that complements the softness of the zucchini. It’s an elegant dessert for any occasion.

Ingredients:

• 1 box gluten-free vanilla cake mix
• 2 cups grated zucchini (peeled)
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup shelled pistachios, chopped
• ¼ cup honey or maple syrup (optional, for added sweetness)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking pan.
2. In a large bowl, whisk together eggs, oil, and vanilla extract.
3. Stir in the cake mix until just combined.
4. Fold in the grated zucchini and chopped pistachios.
5. If desired, fold in the honey or maple syrup for extra sweetness.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool before slicing and serving.

This zucchini pistachio cake is a unique and delicious option for anyone looking for a nutty, moist dessert.

The pistachios add texture and flavor, making it an elegant choice for special occasions or dinner parties.

Gluten-Free Zucchini Apple Cinnamon Cake

This comforting cake combines the fresh, crisp flavor of apples with the warmth of cinnamon and the moisture of zucchini.

The combination of these ingredients makes for a tender, aromatic cake that’s perfect for fall but delicious year-round.

The addition of apples gives it a natural sweetness and crunch.

Ingredients:

• 1 box gluten-free spice cake mix
• 2 cups grated zucchini (peeled)
• 1 large apple, peeled and chopped
• 3 large eggs
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, vanilla extract, and cinnamon.
3. Stir in the cake mix and nutmeg until just combined.
4. Fold in the grated zucchini, chopped apple, and optional nuts.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before slicing and serving.

This zucchini apple cinnamon cake is moist, flavorful, and perfect for autumn gatherings or when you want a warm, comforting treat.

The apples add a nice crunch and sweetness, while the zucchini keeps the cake tender and soft.

Gluten-Free Zucchini Peanut Butter Cake

If you love peanut butter, this is the cake for you!

The combination of rich peanut butter and the moisture from the zucchini creates a soft, flavorful cake that’s indulgent yet light.

Perfect for peanut butter lovers, this cake can be made even more decadent with a peanut butter frosting if desired.

Ingredients:

• 1 box gluten-free yellow or vanilla cake mix
• 2 cups grated zucchini (peeled)
• 3 large eggs
• ½ cup peanut butter
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup milk (or dairy-free milk)
• ½ cup mini chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, peanut butter, oil, milk, and vanilla extract.
3. Stir in the cake mix until well combined.
4. Gently fold in the grated zucchini and mini chocolate chips, if using.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
7. Cool completely before slicing and serving.

This zucchini peanut butter cake is a delicious and unique twist on traditional peanut butter cake.

It’s perfect for anyone who loves a rich, nutty flavor, and the zucchini keeps the cake light and moist.

It’s even better when paired with a peanut butter frosting!

Gluten-Free Zucchini Strawberry Cake

This sweet and fresh zucchini strawberry cake is perfect for a spring or summer treat.

The strawberries add a burst of natural sweetness, while the zucchini ensures the cake remains moist and tender.

This cake can be enjoyed on its own or with a light glaze or whipped cream for extra indulgence.

Ingredients:

• 1 box gluten-free vanilla or strawberry cake mix
• 2 cups grated zucchini (peeled)
• 1 cup fresh strawberries, chopped
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ tsp lemon zest (optional)
• ¼ cup powdered sugar (for optional glaze)
• 1–2 tbsp fresh strawberry juice (for glaze)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, vanilla extract, and lemon zest.
3. Add the cake mix and stir until just combined.
4. Fold in the grated zucchini and chopped strawberries.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Cool completely before glazing, if desired.
8. For the glaze, whisk together powdered sugar and strawberry juice until smooth and drizzle over the cake.

This zucchini strawberry cake is light, moist, and packed with fresh fruit flavors.

It’s perfect for a summer picnic or gathering, offering a delightful sweetness with the addition of strawberries and a tender crumb from the zucchini.

Gluten-Free Zucchini Chocolate Chip Cake

If you love chocolate, this gluten-free zucchini chocolate chip cake is a must-try.

The zucchini helps keep the cake moist, while the chocolate chips add pockets of melty sweetness throughout.

This cake is a perfect dessert for chocolate lovers, and the zucchini adds a healthy twist without compromising the flavor.

Ingredients:

• 1 box gluten-free chocolate cake mix
• 2 cups grated zucchini (peeled)
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup mini chocolate chips
• ½ cup chopped walnuts or almonds (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, and vanilla extract.
3. Stir in the cake mix until just combined.
4. Fold in the grated zucchini, chocolate chips, and optional nuts.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before slicing and serving.

This zucchini chocolate chip cake is rich and decadent, with just the right balance of chocolatey sweetness and moistness from the zucchini.

It’s a great option for chocolate cravings, and the added nuts give it extra crunch and flavor.

Gluten-Free Zucchini Lemon Poppy Seed Cake

This light and refreshing gluten-free zucchini lemon poppy seed cake is a perfect spring or summer treat.

The zesty lemon and crunchy poppy seeds elevate the zucchini’s moist texture, making for a delicate yet flavorful dessert that pairs well with a cup of tea or coffee.

Ingredients:

• 1 box gluten-free lemon cake mix
• 2 cups grated zucchini (peeled)
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp poppy seeds
• Optional: Glaze made with powdered sugar and lemon juice (for drizzling)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, vanilla extract, lemon zest, and poppy seeds.
3. Stir in the cake mix until just combined.
4. Fold in the grated zucchini.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before glazing, if desired. For the glaze, mix powdered sugar with lemon juice to create a smooth drizzle and pour over the cooled cake.

This zucchini lemon poppy seed cake is a light, citrusy, and refreshing option for a treat.

The poppy seeds provide a lovely texture, and the zucchini ensures the cake stays moist.

The lemon glaze adds the perfect touch of sweetness.

Gluten-Free Zucchini Carrot Cake

A healthy twist on the classic carrot cake, this gluten-free zucchini carrot cake combines the flavors of carrots, zucchini, and warm spices.

The zucchini helps keep the cake moist while the carrots add natural sweetness and texture.

It’s a delicious, wholesome dessert that can be enjoyed at any time of day.

Ingredients:

• 1 box gluten-free spice cake mix
• 2 cups grated zucchini (peeled)
• 1½ cups grated carrots
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, vanilla extract, and cinnamon.
3. Add the cake mix and stir until combined.
4. Fold in the grated zucchini, grated carrots, and optional walnuts or raisins.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before slicing and serving.

This zucchini carrot cake is a fantastic way to enjoy the health benefits of both zucchini and carrots in a delicious, spiced cake.

The zucchini makes it incredibly moist, while the carrots provide sweetness and texture, making it perfect for any occasion.

Gluten-Free Zucchini Coconut Cake

This tropical-inspired gluten-free zucchini coconut cake combines the moist texture of zucchini with the subtle sweetness of coconut.

The addition of shredded coconut gives the cake a rich, nutty flavor, making it a perfect dessert for a summer gathering or a cozy afternoon treat.

Ingredients:

• 1 box gluten-free vanilla cake mix
• 2 cups grated zucchini (peeled)
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup shredded unsweetened coconut
• ½ cup chopped pecans or almonds (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, vanilla extract, and shredded coconut.
3. Stir in the cake mix until just combined.
4. Fold in the grated zucchini and optional nuts.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before slicing and serving.

This zucchini coconut cake is light and tropical with a rich coconut flavor.

It’s a perfect treat for anyone who loves coconut, and the zucchini ensures the cake remains moist and tender.

Gluten-Free Zucchini Banana Cake

This gluten-free zucchini banana cake is a healthy and moist dessert that combines the sweetness of ripe bananas with the subtle flavor of zucchini.

The zucchini ensures the cake stays tender while the bananas add natural sweetness.It’s a great way to use overripe bananas in a delicious, healthy cake.

Ingredients:

• 1 box gluten-free vanilla cake mix
• 2 cups grated zucchini (peeled)
• 2 ripe bananas, mashed
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ tsp ground cinnamon (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, mashed bananas, vanilla extract, and cinnamon.
3. Stir in the cake mix until just combined.
4. Fold in the grated zucchini.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before slicing and serving.

This zucchini banana cake is naturally sweet and incredibly moist.

The banana adds a rich flavor, while the zucchini keeps the cake soft and tender.It’s perfect for breakfast, a snack, or dessert!

Gluten-Free Zucchini Cranberry Cake

This gluten-free zucchini cranberry cake brings a wonderful balance of tart cranberries and moist zucchini.

The slight bitterness of the cranberries pairs beautifully with the sweetness of the cake, making for a delicious and refreshing dessert. It’s ideal for fall and winter celebrations.

Ingredients:

• 1 box gluten-free spice or vanilla cake mix
• 2 cups grated zucchini (peeled)
• 1½ cups fresh or frozen cranberries
• 3 large eggs
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, vanilla extract, and cinnamon.
3. Stir in the cake mix until just combined.
4. Gently fold in the grated zucchini, cranberries, and optional walnuts.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before slicing and serving.

This zucchini cranberry cake is a fantastic balance of sweet and tart flavors, with the cranberries providing a nice burst of freshness.

The zucchini adds moisture, and the cinnamon gives the cake a cozy, warm flavor.

It’s perfect for the holidays or any time you want a bright, fruity dessert.

Gluten-Free Zucchini Almond Cake

This gluten-free zucchini almond cake offers a perfect combination of nutty flavor and moist texture.

The almonds give it a subtle crunch, while the zucchini keeps the cake soft and tender.

A wonderful option for anyone looking for a nutty, gluten-free dessert.

Ingredients:

• 1 box gluten-free vanilla or almond cake mix
• 2 cups grated zucchini (peeled)
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp almond extract
• ½ cup slivered almonds or ground almonds
• ¼ cup honey or maple syrup (optional for extra sweetness)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, almond extract, and honey or maple syrup (if using).
3. Stir in the cake mix until just combined.
4. Fold in the grated zucchini and slivered almonds (or ground almonds).
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before slicing and serving.

This zucchini almond cake is wonderfully moist and rich in flavor, with the almonds providing a slight crunch.

It’s a great choice for those who enjoy nut-based desserts, and the zucchini ensures it stays soft and tender.

Gluten-Free Zucchini Raspberry Lemon Cake

This vibrant gluten-free zucchini raspberry lemon cake combines the freshness of raspberries and the zing of lemon with the moisture from zucchini.

It’s a refreshing and light dessert, perfect for summer gatherings, brunches, or as a delightful snack.

Ingredients:

• 1 box gluten-free lemon cake mix
• 2 cups grated zucchini (peeled)
• 1 cup fresh raspberries (or frozen, thawed)
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• Optional: Powdered sugar for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, vanilla extract, and lemon zest.
3. Stir in the lemon cake mix until just combined.
4. Gently fold in the grated zucchini and raspberries.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool completely before dusting with powdered sugar, if desired, and slicing.

This zucchini raspberry lemon cake is tangy, fruity, and incredibly moist.

The raspberries add a pop of flavor, and the lemon gives it a bright, refreshing finish.

It’s the perfect treat for anyone looking for a fresh, summer-inspired dessert.

Gluten-Free Zucchini Maple Pecan Cake

This warm and comforting zucchini maple pecan cake is perfect for fall or any time you’re craving a nutty, spiced cake.

The pecans add a rich crunch, while the maple syrup infuses the cake with a subtle sweetness.

The zucchini ensures the cake stays incredibly moist.

Ingredients:

• 1 box gluten-free vanilla or spice cake mix
• 2 cups grated zucchini (peeled)
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ cup pure maple syrup
• ½ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square pan.
2. In a large bowl, whisk together eggs, oil, vanilla extract, and maple syrup.
3. Stir in the cake mix and cinnamon until just combined.
4. Fold in the grated zucchini and chopped pecans.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before slicing and serving.

This zucchini maple pecan cake has the perfect balance of warm, spiced flavors and a rich, nutty crunch.

The maple syrup adds an extra layer of sweetness, while the zucchini ensures a moist, tender crumb. It’s an ideal cake for cozy gatherings or special occasions.