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


  • 2 cups Pamela's Baking & Pancake Mix
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 2 cups grated zucchini
  • Optional: 2 tsp grated lemon zest
  • 1/4 cup oil
  • 2 eggs
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • Optional: 1/2 cup walnuts or pecans, chopped


Whisk together Pamela's Baking & Pancake Mix, cinnamon, salt, and nutmeg. In a separate bowl, beat together eggs, oil, and sugar for one minute on medium. Stir in vanilla. Stir wet ingredients into dry ingredients to form a batter. Lessen moisture by squeezing grated zucchini in paper towels to absorb some of the water before mixing into the batter. Fold in grated zucchini, along with optional lemon zest and chopped nuts.

Turn into greased loaf pan and bake in a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaf cool in the pan for 5 minutes before removing to cool on 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.


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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