Zucchini Bread

Average Rating 5 from 3 ratings

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 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)


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.


20 Reviews or Comments for Zucchini Bread

  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!:)

      • 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.

  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.

  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.

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