Gluten-free Zucchini Bread

Remember a few weeks back when a friend gave me a zucchini the size of a baseball bat?  Well, I ended up with another one and a yellow summer squash that is the same size.  I needed to find a way to use the zucchini before it went bad.  I shredded the zucchini in my food processor & went to work. 


I had received an email earlier in the month with a great looking zucchini bread from Pamela’s Baking Mix.  I chose to use this recipe & modify it slightly to my needs.  Here is what I did:

2 cups Pamela’s Ultimate Baking & Pancake Mix

2 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
2 cups grated zucchini, blossom end removed
1/3 cup oil + 1 TBSP coconut oil (I used Tropical Traditions)
2 eggs
1/2 cup brown sugar, packed
1/2 cup white sugar
1 teaspoon vanilla
1/2 cup chocolate chips

Whisk together Pamela’s  Baking Mix, cinnamon, salt, and nutmeg. In a separate bowl, beat together eggs, oil, and sugar for one minute on medium. Stir in vanilla. Stir wet ingredients into dry ingredients to form a batter. Fold in grated zucchini .

Pour into greased loaf pan (8×4) and bake in a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let bread cool in the pan for 5 minutes.  Remove from the pan & place on wire rack.

NOTE: This bread is very moist. You can lessen the moisture by squeezing grated zucchini in paper towels to absorb some of the water before mixing into the batter. Also, I doubled this recipe & only added chocolate chips to half of the batter.  I added nuts to the other half.  YUM!!

Variation: You can make these into muffins by filling greased muffin tins and baking for 30 – 35 minutes. 

This bread rocks!!  Jon loved it and is consuming it at an alarming rate. 


More Zucchini ideas:

I still had 4 cups of shredded zucchini left, even after doubling this recipe!!!  I used some on my salads.  I used some as pasta & topped with leftover taco meat, black beans, cheese, black olives & tomatoes.  Delish!  It could be used to make zucchini pancakes or waffles.  The possibilities are endless.  Now I know what to do with my baseball bat of a yellow summer squash, too! 


Hope you all are enjoying your weekend!



12 Responses

  1. yum! that sounds delish. i now know how i’m using up some of my zuch!

  2. This looks so good! I have a zucchini in the fridge…I’m makin’ it!

  3. you know me…my eyes get BIG every time i see something sweet. 🙂
    also, about the coconut oil. i was looking at some yesterday and noticed it had like 13 grams of saturated fat….is the tropical traditions brand pretty healthy? thoughts?

    • Yes, the coconut oil is higher in sat. fat. However, according to what I have read, it is extremely healthy for you. There are many benefits of saturated fats. Of course, this is in moderation. I have a book from Tropical Tradtions on Virgin Coconut Oil.

      I have just started to use it in cooking. I am often replacing the butter I was cooking with with coconut oil. Same calories & fat per TBSP. I don’t cook with a lot of butter, but what I was using is now coconut oil instead.

      • interesting. thanks for the info. i usually use butter in my baking(which also has a high percentage of sat. fat) but i was wondering about coconut oil vs. canola oil. i’ll have to do some reading. 🙂

  4. Looks delish, Kim–zucchini bread is one of my faves! FYI–Alisa over at One Frugal Foodie is having a big giveaway of Pamela’s products that ends tomorrow. 🙂

    We just had a savory zucchini dish with dinner. Yum.


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