Paula Deen Zucchini Bread

This delicious zucchini bread is an easy, moist treat perfect for breakfast or an afternoon snack. Packed with warm spices and a hint of lemon, this quick loaf can be made with simple ingredients you likely have on hand. Customize with chopped walnuts or pecans for added crunch and enjoy the irresistible homemade flavor.

Ingredients Needed:

• 2 cups grated zucchini
• 1/3 cup water
• 4 beaten eggs
• 1 cup vegetable oil
• 3 cups sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons salt
• 3 1/4 cups all purpose flour
• 1 teaspoon lemon juice
• 1 cup chopped (or pecans) walnuts

How To Make Zucchini Bread?

1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Spray two standard loaf pans with nonstick spray.
2. Mix dry ingredients: In a large bowl, combine 410g / 3 1/4 cups of flour, 1 1/2 tsp of salt, 1 tsp of nutmeg, 2 tsp of baking soda, 1 tsp of cinnamon, and 600g / 3 cups of sugar.
3. Combine wet ingredients: In a separate bowl, mix 240ml / 1 cup of vegetable oil, 4 beaten eggs, 80ml / 1/3 cup of water, 480g / 2 cups of grated zucchini, and 1 tsp of lemon juice.
4. Blend and fold in nuts: Pour the wet mixture into the dry ingredients, folding gently until combined. Add 120g / 1 cup of chopped walnuts or pecans and fold them evenly.
5. Bake and check: Divide the batter between the prepared pans. Bake for 1 hour or until a tester comes out clean. For mini loaf pans, bake for about 45 minutes.
6. Cool and serve: Let the loaves cool before slicing and serving. Enjoy this spiced zucchini treat!

Recipe Tips:

• Squeeze excess moisture from zucchini: Before adding grated zucchini to the batter, squeeze out excess moisture with a clean towel to prevent soggy bread.
• Don’t overmix the batter: Mix just until combined to keep the bread soft and light.
• Use fresh spices: Ensure your cinnamon and nutmeg are fresh for the best flavor.
• Test doneness properly: Insert a toothpick into the center; if it comes out clean, the bread is done.
• Cool before slicing: Let the bread cool completely before slicing to prevent crumbling.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover zucchini bread cool completely to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 5 days.
• Freeze: Let the zucchini bread cool to room temperature before wrapping it in plastic wrap and placing it in a freezer-safe bag or container. Freeze for up to 3 months.
• Reheat: Preheat the oven to 180°C/350°F. Wrap the zucchini bread in foil to keep it moist and warm for about 10-15 minutes or until heated through.

Nutrition Facts

Serving Size: 1 slice (1/12 of the loaf)

• Calories: 492 kcal
• Total Fat: 26.2 g
• Saturated Fat: 3.5 g
• Cholesterol: 54.6 mg
• Sodium: 524 mg
• Potassium: 295 mg
• Total Carbohydrate: 58.4 g
• Dietary Fiber: 2.3 g
• Sugars: 29.6 g
• Protein: 9 g

Try More Paula Deen Recipes:

• Paula Deen Mashed Potato Bake
• Paula Deen Mashed Potatoes
• Paula Deen Chili Recipe
• Paula Deen Crock Pot Chili Recipe

Paula Deen Zucchini Bread

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Sides Recipe Keys: Z Zucchini Bread

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: 10 minutesTotal time:1 hour 25 minutesServings:12 servingsCalories:492 kcal Best Season:Suitable throughout the year

Description

This delicious zucchini bread is an easy, moist treat perfect for breakfast or an afternoon snack. Packed with warm spices and a hint of lemon, this quick loaf can be made with simple ingredients you likely have on hand. Customize with chopped walnuts or pecans for added crunch and enjoy the irresistible homemade flavor.

Ingredients

• 2 cups grated zucchini
  
• 1/3 cup water
  
• 4 beaten eggs
  
• 1 cup vegetable oil
  
• 3 cups sugar
  
• 1 teaspoon ground cinnamon
  
• 2 teaspoons baking soda
  
• 1 teaspoon ground nutmeg
  
• 1 1/2 teaspoons salt
  
• 3 1/4 cups all purpose flour
  
• 1 teaspoon lemon juice
  
• 1 cup chopped (or pecans) walnuts

Instructions

1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Spray two standard loaf pans with nonstick spray.
   
2. Mix dry ingredients: In a large bowl, combine 410g / 3 1/4 cups of flour, 1 1/2 tsp of salt, 1 tsp of nutmeg, 2 tsp of baking soda, 1 tsp of cinnamon, and 600g / 3 cups of sugar.
   
3. Combine wet ingredients: In a separate bowl, mix 240ml / 1 cup of vegetable oil, 4 beaten eggs, 80ml / 1/3 cup of water, 480g / 2 cups of grated zucchini, and 1 tsp of lemon juice.
   
4. Blend and fold in nuts: Pour the wet mixture into the dry ingredients, folding gently until combined. Add 120g / 1 cup of chopped walnuts or pecans and fold them evenly.
   
5. Bake and check: Divide the batter between the prepared pans. Bake for 1 hour or until a tester comes out clean. For mini loaf pans, bake for about 45 minutes.
   
6. Cool and serve: Let the loaves cool before slicing and serving. Enjoy this spiced zucchini treat!

Notes

• Squeeze excess moisture from zucchini: Before adding grated zucchini to the batter, squeeze out excess moisture with a clean towel to prevent soggy bread.
• Don’t overmix the batter: Mix just until combined to keep the bread soft and light.
• Use fresh spices: Ensure your cinnamon and nutmeg are fresh for the best flavor.
• Test doneness properly: Insert a toothpick into the center; if it comes out clean, the bread is done.
• Cool before slicing: Let the bread cool completely before slicing to prevent crumbling.

Keywords:Paula Deen Zucchini Bread