I make the gluten free version and no one knows the difference – I encourage you to give the gluten free version a try!

Recipe has been removed.


1. Preheat the oven to 350.
2. Butter one 9” x 5” loaf pan. Line the bottom with parchment if you like to ensure easy removal of the bread from the pan.
3. Grate the zucchini on a box grater or in a food processor. Let sit for 10 minutes and then squeeze out as much of the excess moisture as you can. Don’t skip this step – it is very important or the bread will be too wet.
4. In a medium bowl, whisk together the flour, baking soda, baking powder (or Pamela’s Baking Mix if you are making a Gluten Free version), cinnamon, salt, nutmeg and flax meal (if you are using it).
5. In a bowl of a stand mixer or large mixing bowl, add the brown sugar, granulated sugar, eggs, vanilla and vegetable oil. Beat on medium speed for one minute.
6. Add the dry ingredients to the wet ingredients and mix on medium speed for 1-2 minutes.
7. Add the grated zucchini, lemon zest, dried plums and chopped pecans. Mix for another 30 seconds until combined. Do not over mix.
8. Spread the batter evenly into the loaf pan. Bake for 50-60 minutes, or until a skewer inserted in the center comes out clean. Cool in the pan and then remove from the pan. Enjoy!!
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