Zucchini Bread

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.


    Yield: one 8x4-inch loaf

    • 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.

Customer Reviews

Based on 43 reviews

Great recipe with one change, reduce the salt to 1/8-1/4 tsp unless you like really salty bread. I made the mistake of making it with 1 tsp of salt as the recipe tells you to last year and it was so salty I had to throw it in the compost :(


Delicious. Can’t tell it is GF

Added a few things

I added a few things, allspice, not nutmeg, added ginger molasses, extra zuchini honey, brown sugar, and monk fruit sweeteners as sweeteners. These are things I found from making some other recipes and it came out delicious!


These are delish! I used 3/4 cup honey and they are plenty sweet. I made muffins instead of bread. 350 for 30-35 minutes is waaaay too long. I had them in for 22 and that was even too long. Next time I will start with 18 minutes and work up from there. But the flavor and texture are perfect. I especially like the lemon zest.


Thank you so much for this recipe It is delicious. I made 20 regular sized muffins and Left them in the oven for 30 minutes. . And I also used Aldi's live g free pancake and baking mix.