Looking for something a little more fancy than regular zuchinni bread? This recipe is super easy to put together, but looks like a million bucks! The pan helps the bread form a really beautiful caramelized crust. Seriously one of my favorite recipes to make.
2 1/2 c Better Batter Gluten Free Pancake Mix
2 c sugar
1 1/2 Tbsp cinnamon
1 c oil (if egg free see note below)
4 eggs (if egg free see note below)
2 tsp vanilla
3 c of shredded zucchini (about 2 small)
1 c mix ins (optional), such as nuts, dried cranberries etc
: If you would like to make this without eggs, eliminate the oil (or reduce to 1/4 c), then blend together 1 15 ounce can of white beans - enough to make about 1 1/2 to 2 c puree. Use this in place of both the eggs and oil in the recipe
Preheat oven to 325F. Oil or grease a 10c bundt pan.
In a small bowl, whisk together the pancake mix, sugar, and cinnamon, until evenly combined.
In a large bowl, whisk together the oil and eggs (or bean puree) and vanilla. Stir in the zucchini.
Add the dry ingredients to the wet ingredients, and stir until just combined.
Pour into the bundt pan and place in the oven. Cook for 60-80 minutes, or until the cake is set and firm - it should bounce back when you press it with your fingertip on the top. Watch carefully the last 20 minutes to make sure it doesn't burn.
Remove from oven and allow to cool in the pan, on a rack, for at least 15 minutes - sides should shrink away from the pan just a bit. Use a sharp knife to loosen the pan from the sides and central support, then gently flip over and unmold (it helps to place a plate or serving dish across the pan before flipping.
Allow to cool completely before serving. This tends to be even better then next day.