Zucchini Bread (Original Recipe on Baking & Pancake Mix Bag)

Average Rating 4.5 from 11 ratings

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.

Zucchini Bread

Yield: one 8x4-inch loaf

Zucchini Bread


  • 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)


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.


52 Reviews or Comments for Zucchini Bread (Original Recipe on Baking & Pancake Mix Bag)

  1. 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.

    • Jan November 7, 2014 at 11:43 pm #

      Use maple syrup rather than honey because heat causes honey to release toxins.

      • Kris March 25, 2015 at 4:51 am #

        I used maple syrup as you suggested, and the result wasn’t sweet enough – it was too salty. I ended up enjoying it better with honey. Next time I’ll try Xylitol.

        • Teresa~Iowa May 11, 2015 at 10:34 am #

          I have used Xylitol before and it works great!:)

        • Kay June 30, 2018 at 12:16 pm #

          I would use the honey! This is the first I’ve ever heard of toxins in heated honey and it’s been used in baking for centuries.

      • Cathy May 10, 2015 at 10:53 am #

        Honey releasing toxins when heated in a MYTH. High heat will degrade the enzymes, but not make it toxic.

        • Jessica August 17, 2015 at 6:24 am #

          Honey should not be cooked because of how it is transformed to something harmful. This is very well known in Ayurveda – a 5000 year old healing system.

          It’s best to use maple, decrease the salt, or just use sugar as suggested.

    • Lisa Kuhn August 13, 2017 at 5:57 pm #

      I just tried this recipe using honey instead of sugar. I also added raisins and applesauce for extra sweetness. It turned out very well, it was sweet and moist. Delicious!

  2. 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
  3. Dawn April 20, 2015 at 4:59 pm #

    My whole family loves this recipe, and we don’t even like zucchini!

  4. Terri - California July 16, 2015 at 9:17 am #

    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.

  5. Sheri August 3, 2015 at 10:56 am #

    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,

    • Pamelas Customer Service August 7, 2015 at 1:23 pm #

      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.

  6. Melissa Hayden August 8, 2015 at 8:20 am #

    This recipe is amazing! I decreased the sugar and added chocolate chips. Everyone who I have served it to loves it.

    Recipe Rating: 5
  7. Andrea August 23, 2015 at 5:10 pm #

    I have made this so many times, and everyone loves it. I also started decreasing the sugar, and so far it’s still wonderful.

    Recipe Rating: 5
  8. Janet August 26, 2015 at 12:20 pm #

    Has anyone frozen this zucchini bread? Were you happy with results? I have so much zucchini right now:))

    • Amanda September 15, 2015 at 2:55 pm #

      I grate up and freeze my zucchini in plastic zip bags in 1 cup portions. Then you can use it any time!

      • Janet September 17, 2015 at 9:52 am #

        thank you, Amanda, I like your idea to freeze the grated zuke- not the bread. This will save freezer space too.

    • Mandi April 4, 2016 at 7:02 pm #

      Yes! I have! Great success! I’ve frozen pamela’s pancakes, banana bread, and this. Sweet breads in general tend to freeze well! 😉

  9. Hannah September 25, 2015 at 1:56 pm #

    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.

  10. Michele October 12, 2015 at 6:09 pm #

    I added a handful of Craisins and this bread is delicious

  11. Carol October 24, 2015 at 8:31 am #

    I cut back the sugar to 1/2 cup of raw cane sugar, no processed sugar. Easy and delicious! We prefer more cinnamon.

  12. Jennifer VO January 20, 2016 at 9:00 am #

    We added chocolate chips and even my picky eater in the family loves it! Thanks for this GF alternative to one of my favorites.

    Recipe Rating: 5
  13. Hillery February 21, 2016 at 6:36 am #

    I’d like to decrease the sugar by at least half and add carrots. Any suggestions on the alteration of portions?

  14. Anna April 21, 2016 at 6:14 am #

    Has anyone tried using coconut sugar in this recipe and how much?

    • Mary July 11, 2016 at 8:02 am #

      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!

  15. Susan July 12, 2016 at 7:39 am #

    I just made this and it is amazing! Cooked it exactly as recipe states above. Amazing!

  16. Juliet July 16, 2016 at 12:15 am #

    Can you use your artisan blend flour for this recipe?

  17. Monica July 31, 2016 at 1:02 pm #

    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.

    Recipe Rating: 5
  18. Leslie August 5, 2016 at 10:56 pm #

    I followed this recipe exactly no subs and the bread fell in middle. Any idea? I am new to this no gluten thing

    • Veda Hoyes October 7, 2018 at 2:00 pm #

      Do not open the oven in the middle of baking as this can make quick breads and cakes fall.

  19. Diana Hunter October 19, 2016 at 9:22 am #

    What about baking powder or soda

  20. Maggie May November 3, 2016 at 11:28 am #

    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

  21. Jan December 8, 2016 at 9:45 am #

    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.

    Recipe Rating: 5
  22. Maggie May December 13, 2016 at 6:11 pm #

    This is a delicious recipe but I add either a 1/2 cup of cranraisins of shredded coconut for extra flavor

    Recipe Rating: 4.5
  23. Jinnae March 5, 2017 at 12:30 pm #

    I made this for my son’s birthday party. I was impressed that six 12 year-old boys absolutely LOVED it.

    Recipe Rating: 5
  24. Linnea March 6, 2017 at 10:17 pm #

    I’ve made this twice and it was a major hit! The first time I didn’t add the lemon zest and it was very good, but when I made it the second time with the lemon zest it was AMAZING!!

  25. lynn July 9, 2017 at 2:37 pm #

    my friends loved it so much whats the secret

    Recipe Rating: 5
  26. Celine July 15, 2017 at 12:16 pm #

    This is my first time baking gluten free. I hope the recipe will be ok with coconut oil. I decreased the white sugar. If it turns out well I’ll incorporate the maple sugar in place of sugar keeping in mind what someone said that it wasn’t sweet enough, tasted too salty.

  27. Melanie July 17, 2017 at 8:17 am #

    WOW!!! We have so much zucchini from our garden, so I’m trying to use it anywhere I can. Found this recipe and it is amazing! Perfect texture, amazingly moist, and gluten-free! I want to eat the whole loaf… :)P.s. I did have to put mine back in the oven for about 10 minutes (it was a little gooey in the middle after 1 hr), so mine took 1 hr, 10 mins. But then it was perfect!

    Recipe Rating: 5
  28. Alyssa Viddal July 30, 2017 at 12:11 pm #

    I found that the batter was so thick it was almost like play dough so I added an extra egg and more oil without success. Any suggestions?

    • Kosi September 4, 2017 at 2:46 pm #

      Alyssa, I think you might have used a smaller variety of Zucchini and you didn’t have enough Zucchini to give the batter a proper consistency. This happened to one of my friend who wanted to try this recipe after tasting mine. Hope this helps.

  29. Lindsey September 16, 2017 at 7:17 pm #

    Could flax be substituted for egg (flax egg)?

    • Pamelas Customer Service October 5, 2017 at 12:16 pm #

      Hi Lindsey,
      We have not tried substituting flax for the egg, but maybe another customer has tried it!

  30. Monica December 11, 2017 at 8:44 am #

    i love the taste of this zucchini bread, but it keeps falling in the middle. Any suggestions?

    • Pamelas Customer Service December 11, 2017 at 11:27 am #

      Hi Monica,
      You may try increasing the Baking mix by approximately 2 TBSP to thicken the batter.

  31. sherry July 21, 2018 at 4:45 am #

    gummy consistency-disappointed.

    Recipe Rating: 0.5
  32. Amy August 25, 2018 at 9:20 am #

    Can you add cocoa power to this, for a more of a chocolaty taste?

    • Pamelas Customer Service August 29, 2018 at 10:27 am #

      Hi Amy,
      Here is what Pamela says: I would start by subtracting say ¼ cup or 1/3 cup more from the pancake mix and add that amount of cocoa. or for a more chocolatey taste, try melting 1/3 cup baking chocolate and use with the stated amount of pancake mix. You might need to add 2 Tbsp more pancake mix to thicken the batter somewhat.

  33. angela callaway September 1, 2018 at 5:36 pm #

    do you have the calorie breakdown of this recipe?

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