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–+ servings
pamelas zucchini bread
Pamela Dunlap

Pamelas Zucchini Bread Recipe

There's something magical about homemade baked goods, especially ones that are as wholesome as Pamela’s zucchini bread.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Pamela’s Gluten-Free Baking & Pancake Mix
  • ¼ cup vegetable oil
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon sea salt
  • 2 cups finely shredded zucchini
  • ½ cup unsweetened applesauce
  • 2 teaspoons fresh lemon zest optional
  • ½ cup chopped walnuts or pecans optional

Equipment

  • Oven
  • 9x5-inch loaf pans

Method
 

  1. Begin by preheating your oven to 350°F (175°C). This step is crucial to help the bread rise properly and achieve that golden finish.
  2. Grease two 9x5-inch loaf pans with non-stick spray or line them with parchment paper. This will prevent your bread from sticking and make cleanup a breeze.
  3. In a large mixing bowl, combine the vegetable oil, brown sugar, granulated sugar, and eggs. Whisk them together until the mixture is smooth. The eggs should be fully incorporated into the mix.
  4. Now, stir in the finely shredded zucchini and unsweetened applesauce. This is where you’ll start to see the magic of moisture happening.
  5. In another bowl, mix the Pamela's Gluten-Free Baking & Pancake Mix, baking soda, cinnamon, nutmeg, and sea salt. This will ensure your dry ingredients are evenly distributed.
  6. Slowly add the dry ingredients into the wet mixture, gently folding them together until just combined. Be careful not to overmix; a few lumps are okay.
  7. If you are using lemon zest, walnuts, or pecans, fold them in now.
  8. Divide the batter evenly between the two prepared loaf pans.
  9. Place the pans in the preheated oven. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Once baked, remove the loaves from the oven. Let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 135kcal

Notes

  • Use Fresh Zucchini: Make sure to use fresh zucchini for the best texture and moisture.
  • Grate Finely: Finely shredding your zucchini helps it integrate into the batter smoothly. No one wants large chunks in their bread.
  • Adjust the Sweetness: If you prefer it less sweet, consider reducing the granulated sugar. You might want to adjust other ingredients accordingly for balance.
  • Chill Before Serving: Allowing the zucchini bread to cool completely before slicing can lead to cleaner cuts and a better texture.
  • Experiment with Mix-Ins: Don’t be afraid to add different nuts, seeds, or even chocolate chips for a fun twist.

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