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Zucchini Bread
Print Recipe

Gluten-Free Soy-Free Corn-Free

43 Review(s)/Comment(s) | Add Your Review/Comment

Enjoy fresh, warm zucchini bread fresh from the oven. This is a fantastic recipe for the end of summer and early fall when zucchini is in season.

Ingredients

    Yield: one 8x4-inch loaf

    • 2 cups Pamela's Baking & Pancake Mix
    • 2 tsp cinnamon
    • 1 tsp salt
    • ¼ tsp nutmeg
    • 2 eggs, large
    • ¼ cup oil
    • ½ cup brown sugar, packed
    • ½ cup white sugar
    • 1 tsp vanilla
    • 2 cups grated zucchini, squeezed and drained on cloth or paper towels
    • 2 tsp grated lemon zest (optional)
    • ½ cup walnuts or pecans, chopped (optional)
Directions

    Whisk together Pamela's Baking & Pancake Mix, cinnamon, salt, and nutmeg. In a separate bowl, beat together eggs, oil, and sugars for one minute on medium. Stir in vanilla, grated zucchini, lemon zest, and walnuts. Stir wet ingredients into dry ingredients to form a batter.

    Bake in a greased loaf pan in a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean (loaf will spring back from a gentle touch). Let loaf cool in the pan for 5 minutes before removing to a wire rack. Baked zucchini loaf will be moist.

    Variation: For muffins, fill greased or paper-lined muffin tins 2/3 full and bake in 350° oven for 30 to 35 minutes.

    © Pamela's Products, Inc.
Overall Average Rating:
9 ratings
Comment/Review
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Cailin 07/199/2021 07/19/2021
  • Rating:
Great recipe with one change, reduce the salt to 1/8-1/4 tsp unless you like really salty bread. I made the mistake of making it with 1 tsp of salt as the recipe tells you to last year and it was so salty I had to throw it in the compost :(
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Joanie 12/344/2020 12/10/2020
  • Rating:
Delicious. Can’t tell it is GF
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Added a few things 03/68/2020 03/09/2020
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I added a few things, allspice, not nutmeg, added ginger molasses, extra zuchini honey, brown sugar, and monk fruit sweeteners as sweeteners. These are things I found from making some other recipes and it came out delicious!
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Michele 10/281/2020 10/08/2020
These are delish! I used 3/4 cup honey and they are plenty sweet. I made muffins instead of bread. 350 for 30-35 minutes is waaaay too long. I had them in for 22 and that was even too long. Next time I will start with 18 minutes and work up from there. But the flavor and texture are perfect. I especially like the lemon zest.
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Gwyn 07/198/2020 07/17/2020
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Thank you so much for this recipe It is delicious. I made 20 regular sized muffins and Left them in the oven for 30 minutes. . And I also used Aldi's live g free pancake and baking mix.
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Aviva 09/259/2019 09/17/2019
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I absolutely love Pamela's pancake and baking mix! This zucchini bread recipe is fantastic! I'm at high altitude, so I added an extra 1/4 cup mix and then an extra tablespoon, because it seemed thin. I substituted applesauce for oil and added cranberries. I thoroughly squeezed my zucchini, so I think that's why mine didn't collapse in the middle, like some other reviews.
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Susan 04/98/2019 04/09/2019
This is a great recipe! I double it and added a cup of old fashioned oatmeal - added a nice texture.
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Roger 08/237/2019 08/26/2019
  • Rating:
Love this recipe with slight alteration. I reduced the sugar by 1/3 and salt by 1/2 and increase flour 1/4 cup. A slightly thicker batter seems to make a sturdier loaf but still very moist.
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Sabrina 07/188/2019 07/08/2019
  • Rating:
Love! Randomly make this and double it to freeze a loaf.
Sometimes I make muffins with cinnamon sugar crumble topping or crunchy nuts.
My husband enjoys too on occasions. I’ve added blueberries and or blackberries too for change up. Great with butter!
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Loving Life 12/340/2019 12/07/2019
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For those of us who are gluten free for medical reasons this is fantastic! I love all Pamela's products but this recipe stands out by far.
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