GF Baking Adventures: Zucchini Bread.

Fall is approaching and the urge to fill the house with the enticing smell of freshly baked goodies grows within me daily.  For years now I have struggled to find GF replacements for the breads, baked goods, and fall treats I used to make.  Happily, I have finally hit upon an ingredient that gives me moist and crumbly GF baked goods.  Sweetened Condensed Milk.
I have used it in a variety of different recipes and the result is always the same.  Crumbly, moist breads that don’t fall apart.

GF Zucchini Bread


1 can Sweetened Condensed Milk 1 1/2 cups shredded zucchini
1 egg
2 1/2 cups Pamela’s Pancake Mix
1 tsp Molasses
2 tsp Cinnamon
1 tsp Ground Clove

Mix your sweetened condensed milk, egg, molasses, and zucchini until the zucchini is evenly spread throughout the batter.  Add in your Pamela’s Mix 1 cup at a time, stir well between adding.  Add your spices and mix for another minute or so.

For muffins:

Place in muffin tin and bake at 350 degrees until golden brown on top. (about 10-14 minutes depending on your oven.

For Bread:

Place in 8×8 casserole dish and bake at 350 degrees until golden brown.  (Between 15 – 20 minutes)

Stick with a toothpick, it should return to you clean. If not, bake another minute or two and try again.

Let cool five minutes, then slice.  When slicing, run the knife through once, wipe it, then slice again.  This will prevent the knife from gunking up and removing large sections of the top of your bread when you cut again.

Final Step:  Devour

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