Ingredients:

  • 3 cups (450g) grated zucchini, squeezed to remove excess water
  • 3 large eggs
  • 1 box (15.25 oz / 432g) carrot cake mix

Instructions:

  1. Shred the zucchini using the medium holes of a box grater. Place the shreds in a clean kitchen towel or sieve and press firmly to remove excess liquid until damp, not dripping.
  2. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan thoroughly.
  3. In a large bowl, whisk the 3 eggs until slightly frothy, then fold in the squeezed zucchini until evenly distributed.
  4. Pour in the carrot cake mix and stir with a spatula until no streaks of dry flour remain, being careful not to over-mix.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake on the center rack for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the loaf rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.