Baking & Pancake Mix · Corn-Free · Gluten-Free · Sides · Soy-Free ·Nov 15, 2021

Zucchini Bread

Name: Zucchini Bread
Yield: one
Ingredients: 2 cups Pamela's Baking &amp; 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)

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

Rated 4.0 stars by 61 users

Servings

one 8x4-inch loaf

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.

Ingredients

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)

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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.