Zucchini Bread

Average Rating 5 from 1 rating

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

Zucchini Bread

Yield: one 8x4-inch loaf

Zucchini Bread

INGREDIENTS:

  • 2 cups Pamela's Baking & Pancake Mix
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 2 eggs, large
  • 1/4 cup oil
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 2 cups grated zucchini, squeezed and drained on cloth or paper towels
  • 2 tsp grated lemon zest (optional)
  • 1/2 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.

http://www.pamelasproducts.com/zucchini-bread/

3 Reviews or Comments for Zucchini Bread

  1. Teresa~Iowa October 4, 2014 at 10:28 am #

    This is my favorite gluten free zucchini recipe that I have made. Moist, but not too moist! Easy to mix up and throw in the oven. Great as muffins as well as a loaf.

    Recipe Rating: 5
  2. Jim September 17, 2014 at 9:27 am #

    Can you use honey instead of sugar?

    • Pamelas Customer Service September 25, 2014 at 9:52 am #

      Yes, you can use honey. Use about 1/2 – 3/4 cup for each cup of sugar a recipe calls for.

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