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:
5 ratings
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11-20 of 38

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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lynn 09/249/2017 09/07/2017
my friends loved it so much whats the secret
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Linnea 07/183/2017 07/03/2017
I've made this twice and it was a major hit! The first time I didn't add the lemon zest and it was very good, but when I made it the second time with the lemon zest it was AMAZING!!
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Jinnae 05/122/2017 05/03/2017
I made this for my son's birthday party. I was impressed that six 12 year-old boys absolutely LOVED it.
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Maggie May 12/347/2016 12/13/2016
This is a delicious recipe but I add either a 1/2 cup of cranraisins of shredded coconut for extra flavor
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Jan 08/224/2016 08/12/2016
My favorite g-f muffin recipe! They turn out perfect every time. Thanks for all the great suggestions for tweaking them. These are my favorites to take whenever I travel.
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Maggie May 03/70/2016 03/11/2016
Outstanding recipe. So easy and consistently good. Love the fact that it is neither dry or soggy when recipe followed. I add 1/2 shredded coconut just to add a little more taste. This is my go to recipe as soon as the gardeners hand me their zucchinis
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Diana Hunter 10/292/2016 10/19/2016
What about baking powder or soda
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11-20 of 38

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    Pamela’s Products, Inc. 1 Carousel Lane, Suite D, Ukiah, CA 95482 Phone: 707-462-6605 Orders Department: 866-764-4605