Image of the Zucchini Bread Recipe

Zucchini Bread

on Mar 31 2026
Serving Size one 8x4-inch loaf

Ingredients

  • 2 cupsPamela'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
  • 2 tsp grated lemon zest (optional)
  • ½ cup walnuts or pecans, chopped (optional)

Directions

  1. 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.
  2. 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.
  3. Variation: For muffins, fill greased or paper-lined muffin tins 2/3 full and bake in 350° oven for 30 to 35 minutes.
  4. © Pamela's Products, Inc.

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