Zucchini Bread
Print Recipe

Gluten-Free Soy-Free Corn-Free

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.

Overall Average Rating:
3 ratings
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Sabrina 07/188/2019 07/08/2019
  • Rating:
Love! Randomly make this and double it to freeze a loaf.
Sometimes I make muffins with cinnamon sugar crumble topping or crunchy nuts.
My husband enjoys too on occasions. I’ve added blueberries and or blackberries too for change up. Great with butter!
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Loving Life 12/340/2019 12/07/2019
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For those of us who are gluten free for medical reasons this is fantastic! I love all Pamela's products but this recipe stands out by far.






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angela callaway 01/08/2018 01/09/2018
do you have the calorie breakdown of this recipe?
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Amy 08/236/2018 08/25/2018
Can you add cocoa power to this, for a more of a chocolaty taste?
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sherry 07/201/2018 07/21/2018
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gummy consistency-disappointed.
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Monica 11/315/2017 11/12/2017
i love the taste of this zucchini bread, but it keeps falling in the middle. Any suggestions?
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    • Hi Monica, You may try increasing the Baking mix by approximately 2 TBSP to thicken the batter.
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Lindsey 09/259/2017 09/17/2017
Could flax be substituted for egg (flax egg)?
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Alyssa Viddal 07/210/2017 07/30/2017
I found that the batter was so thick it was almost like play dough so I added an extra egg and more oil without success. Any suggestions?
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Melanie 07/197/2017 07/17/2017
WOW!!!

We have so much zucchini from our garden, so I'm trying to use it anywhere I can. Found this recipe and it is amazing! Perfect texture, amazingly moist, and gluten-free! I want to eat the whole loaf... :)



P.s. I did have to put mine back in the oven for about 10 minutes (it was a little gooey in the middle after 1 hr), so mine took 1 hr, 10 mins. But then it was perfect!
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Celine 07/195/2017 07/15/2017
This is my first time baking gluten free. I hope the recipe will be ok with coconut oil. I decreased the white sugar. If it turns out well I'll incorporate the maple sugar in place of sugar keeping in mind what someone said that it wasn't sweet enough, tasted too salty.
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