I made the Banana Bread and Zucchini Bread. I made the banana bread exactly as the recipe dictated and it came out great. I have a convection oven and it baked faster than 60 minutes, but I just ended up with a browner crust that I'll reduce the time on next attempt. Otherwise it was moist inside and not too sweet. No mealy GF flavor either- yay!! As for the Zucchini Bread- I reduced the sugar content for health reasons by only using a 1/4 cup of white sugar since it already called for 1/2 cup of brown sugar. I also reduced the cinnamon to 1 1/2 tsp instead of 2 1/2 tsp (that's ALOT of cinnamon!) - I didn't want to overpower zucchini flavor. Overall it was very moist and flavorful, but too salty. Next time I'll reduce to 1/2 tsp of salt vs. whole tsp recipe calls for. (It's worth noting mix already has added salt). I think this mix is great for experimenting with different additions and can easily be modified to personal tastes. I'm excited that I can make a quick bread that doesn't taste like a couch cushion and can be enjoyed by non-GF family members as well!

Instead of all pancake mix I used 3/4 cup of pancake mix and 1 cup flour. Used 1 cup zucchini, and 1 large apple. White sugar instead of brown. Lemon extract instead of vanilla. 2 teaspoons of pumpkin pie spice instead of cinnamon and nutmeg. And for the butter I substituted 1/8 cup sesame oil and 1/8 cup extra virgin olive oil. I also added 1/2 a cup of oatmeal. And then made a crumble with 1/4 cup of hot chocolate mix, 1/4 cup oatmeal, 1 tables of sesame tahini, and 1 tablespoon of olive oil. Sprinkle it on top of batter in greased loaf pans and baked following directions. This was a great recipe! Delicious, moist, and fun to see how you can use almost anything you have laying around to make a wonderful healthy breakfast, snack, or dessert.

I have used the recipe using the baking and pancake mix with many variations. I have used shredded apple and added toffee bits & just cinnamon & vanilla for a apple toffee cinnamon bread-delicious. I've also used crushed drained pineapple and added pecan pieces,no spices just vanilla-really good. The other variation I've used is using canned mandarin oranges with walnut pieces no spices, just vanilla-this one is a little dryer. For the pumpkin bread I always add milk chocolate chips-oh so good!. Many times I add a cooked glaze on the top of the bread made with butter, brown &/or white sugar, with a little milk or cream, sometimes adding finely ground nuts. I love experimenting with this recipe. Have had wonderful results everytime!