Ingredients:

  • 1 box (15.25 oz / 431g) Spice Cake Mix
  • 2 cups (225g) grated zucchini, lightly squeezed
  • 3 large eggs (150g)
  • ½ cup (120ml) unsweetened applesauce
  • ½ cup (120g) Greek yogurt or sour cream
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • ¼ cup (30g) chopped walnuts or pecans
  • 1 tbsp (8g) turbinado sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
  2. Grate the zucchini using the medium holes of a box grater and lightly pat with a paper towel to remove excess surface moisture while keeping it damp.
  3. In a large bowl, whisk together the eggs, Greek yogurt (or sour cream), and applesauce until the mixture is smooth and creamy.
  4. Stir in the spice cake mix, extra cinnamon, and nutmeg. Mix until just combined; do not overmix.
  5. Fold in the grated zucchini using a rubber spatula until evenly distributed through the batter.
  6. Pour the batter into the prepared pan and smooth the top. Sprinkle turbinado sugar and nuts over the surface.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely for 20 more minutes.