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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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Hillery 02/51/2016 02/21/2016
I'd like to decrease the sugar by at least half and add carrots. Any suggestions on the alteration of portions?
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Jennifer VO 01/19/2016 01/20/2016
We added chocolate chips and even my picky eater in the family loves it! Thanks for this GF alternative to one of my favorites.
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Carol 10/296/2015 10/24/2015
I cut back the sugar to 1/2 cup of raw cane sugar, no processed sugar. Easy and delicious! We prefer more cinnamon.
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Michele 12/343/2015 12/10/2015
I added a handful of Craisins and this bread is delicious
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Hannah 09/267/2015 09/25/2015
We use xylitol and only half a cup. I always reduce the sweetener by half. Honey and maple are still sugar and affect your blood sugar.
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Janet 08/237/2015 08/26/2015
Has anyone frozen this zucchini bread? Were you happy with results? I have so much zucchini right now:
Thank-you!
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    • Amanda 09/257/2015 09/15/2015
      I grate up and freeze my zucchini in plastic zip bags in 1 cup portions. Then you can use it any time!
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    • Mandi 05/124/2016 05/04/2016
      Yes! I have! Great success! I've frozen pamela's pancakes, banana bread, and this. Sweet breads in general tend to freeze well! ;)
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Andrea 08/234/2015 08/23/2015
I have made this so many times, and everyone loves it. I also started decreasing the sugar, and so far it's still wonderful.
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Melissa Hayden 08/219/2015 08/08/2015
This recipe is amazing! I decreased the sugar and added chocolate chips. Everyone who I have served it to loves it.
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Sheri 03/66/2015 03/08/2015
Hi! Any suggestions as to what to substitute the egg with? In other recipes I have read 1 tsp of Apple Cider Vinegar per egg. Thanks in advance,

Sheri
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    • Pamelas Customer Service 08/218/2015 08/07/2015
      Hi Sheri, You can try Ener-G egg replacer. That usually works pretty well with our products, but we have not tried it in this particular recipe.
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Terri - California 07/196/2015 07/16/2015
I made this zucchini bread for a baby shower, along with regular zucchini bread. Everyone preferred the Pamela's gluten free version and asked me for the recipe. They were so surprised to hear is was gluten free! It really is delicious.
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