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:
4 ratings
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Susan 04/98/2019 04/09/2019
This is a great recipe! I double it and added a cup of old fashioned oatmeal - added a nice texture.
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Roger 08/237/2019 08/26/2019
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Love this recipe with slight alteration. I reduced the sugar by 1/3 and salt by 1/2 and increase flour 1/4 cup. A slightly thicker batter seems to make a sturdier loaf but still very moist.
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Sabrina 07/188/2019 07/08/2019
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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
  • Rating:
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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