Celebrate zucchini season with this classic! We've created a fantastic recipe using our Pumpkin Bread Mix to use some of your fresh garden bounty. Simply replace the pumpkin puree called for on the back of the package with 1 cup of packed shredded zucchini in the recipe. Punch it up with nuts if you want an extra crunch. Need more inspiration for our line of products? Check out our recipe page here!
Gluten free never tasted so good!
1 3/4 cup Kember's Gluten Free Pumpkin Bread Mix
1 1/2 cups packed shredded zucchini
1/3 cup milk (or milk substitute)
1/4 cup oil
1 egg (or egg-free option)
1/2 teaspoon vanilla
Optional Add-In Ideas:
1/3 cup nuts and/or 1/3 cup chocolate chips
Preparation: Preheat oven to 350 degrees. Lightly spray an 8 1/2" x 4 1/2" loaf pan. Whisk wet ingredients and zucchini together. Add bread mix and whisk until combined. Add any optional ingredients and pour into prepared pan. Bake 50-55 min. or until tooth pick comes out clean when inserted into the middle. Cool 10 min in pan before transferring to cooling rack---remember, a warm loaf is fragile until completely cool.
Egg-Free Option: Replace eggs in this recipe by adding 1 tsp. baking powder to 1 3/4 cup mix; whisk to combine. In a small bowl, mix 1 T. ground flax or chia seed with 3 T. warm water. Let stand for 10 min, stirring occasionally.