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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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Jinnae 05/122/2017 05/03/2017
I made this for my son's birthday party. I was impressed that six 12 year-old boys absolutely LOVED it.
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Maggie May 12/347/2016 12/13/2016
This is a delicious recipe but I add either a 1/2 cup of cranraisins of shredded coconut for extra flavor
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Jan 08/224/2016 08/12/2016
My favorite g-f muffin recipe! They turn out perfect every time. Thanks for all the great suggestions for tweaking them. These are my favorites to take whenever I travel.
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Maggie May 03/70/2016 03/11/2016
Outstanding recipe. So easy and consistently good. Love the fact that it is neither dry or soggy when recipe followed. I add 1/2 shredded coconut just to add a little more taste. This is my go to recipe as soon as the gardeners hand me their zucchinis
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Diana Hunter 10/292/2016 10/19/2016
What about baking powder or soda
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Leslie 06/159/2016 06/08/2016
I followed this recipe exactly no subs and the bread fell in middle. Any idea? I am new to this no gluten thing
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Monica 07/212/2016 07/31/2016
Thi recipe is great. Made it with my 4 year old daughter. Turned out delicious.We added a smashed banana and orange zest instead of lemon. Today we are going to make it with chocolate chios. Thanks.
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Juliet 07/197/2016 07/16/2016
Can you use your artisan blend flour for this recipe?
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    • Pamelas Customer Service 07/199/2016 07/18/2016
      Hi Juliet, This recipe was formulated specifically for the Baking & Pancake Mix. Here is a recipe for the All-Purpose Flour Artisan Blend: http://magento-513015-1628136.cloudwaysapps.com/quick-bread-banana-pumpkin-or-zucchini/
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Susan 12/341/2016 12/07/2016
I just made this and it is amazing! Cooked it exactly as recipe states above. Amazing!
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Anna 04/111/2016 04/21/2016
Has anyone tried using coconut sugar in this recipe and how much?
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    • Mary 07/192/2016 07/11/2016
      I make it with 1/2 cup coconut sugar and 1/4 cup brown sugar. I am going to try replacing the brown sugar with maple syrup after reading the above! Love this recipe!
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