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.

Ingredients

    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)
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.

    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 45 reviews
91%
(41)
4%
(2)
2%
(1)
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2%
(1)
C
Customer
Zucchini Bread

Wonderful. Made a few times. Great with bananas as well.

C
Cynthia
salt

I shredded zucchini first and sprinkled/mixed a teaspoon of salt on the shredded zucchini (same as my grandmother long ago). By the time I was ready for zucchini, it had released a lot of liquid. (The squeezed out liquid is very salty.) It was easy to squeeze dry. I opted to only add 1/2 teaspoon of salt to dry ingredients for the batter. The bread did not fall in middle and was very good.

C
Cailin

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 :(

J
Joanie

Delicious. Can’t tell it is GF

A
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!