Paula Deen Zucchini Bread Recipe for Cozy Mornings

Zucchini bread transforms ordinary garden surplus into a delightful culinary adventure that surprises even skeptical eaters.

Moisture-rich and subtly sweet, this quick bread captures summer’s bounty in every tender slice.

Warm baking spices dance through the dense, soft crumb, creating an aromatic experience that feels both comforting and indulgent.

Bakers appreciate how zucchini bread cleverly disguises vegetables as an irresistible treat for picky families.

Unexpected green flecks hint at the secret ingredient that makes this bread wonderfully unique.

Whole grain flour adds subtle nutty undertones that complement the vegetable’s delicate flavor profile.

Rich and satisfying, this quick bread transcends ordinary snacking with its complex yet approachable personality: get ready to fall in love.

Why Paula Deen’s Zucchini Bread is a Perfect Snack

• Unlock Vegetable Magic: Transform humble zucchini into a decadent, moist bread that surprises and delights with its incredible flavor and unexpected sweetness.
• Stress-Free Baking Adventure: Enjoy a foolproof recipe that requires minimal technical skills, perfect for bakers of all levels who want to create something delicious without complicated techniques.
• Nutrient-Packed Comfort Treat: Sneak healthy zucchini into a luscious bread that feels indulgent while providing extra nutrients, making it a smart choice for families wanting tasty and nutritious baking.
• Quick Weekend Crowd-Pleaser: Whip up this versatile bread in just over an hour, ideal for weekend brunches, potlucks, or satisfying unexpected sweet cravings with minimal preparation time.

Ingredients for Paula Deen’s Zucchini Bread

• Flour: Provides structure and base for the bread, all-purpose flour works best.
• Salt: Enhances overall flavor and balances sweetness.
• Nutmeg: Adds warm, aromatic spice with subtle depth.
• Baking Soda: Helps bread rise and creates soft texture.
• Cinnamon: Introduces classic warm flavor and pleasant aroma.
• Sugar: Adds sweetness and helps with browning and moisture.

• Vegetable Oil: Ensures moisture and tender crumb in the bread.
• Eggs: Bind ingredients and provide structure and richness.
• Water: Helps create smooth batter consistency.
• Zucchini: Fresh vegetable that adds moisture and nutritional value.
• Lemon Juice: Adds slight brightness and helps balance flavors.

• Walnuts, Pecans: Provide crunch, texture, and nutty flavor to the bread.

How to Make Paula Deen’s Zucchini Bread

Step 1: Prepare Baking Station

Preheat oven to 350°F. Spray 2 standard loaf pans with nonstick cooking spray. Set aside clean baking workspace.

Step 2: Combine Dry Ingredients

• 3 flour
• 1 salt
• Nutmeg
• Baking soda
• Cinnamon
• Sugar

Whisk ingredients until fully blended.

Step 3: Mix Wet Components

• Vegetable oil
• 4 eggs (beaten)
• Water
• Grated zucchini
• Lemon juice

Stir until smooth and well incorporated.

Step 4: Create Bread Mixture

Pour wet ingredients into dry ingredients. Gently fold until just combined. Add chopped walnuts or pecans, mixing evenly throughout batter.

Step 5: Bake Bread

Divide batter between prepared loaf pans. Bake for 1 hour or until wooden skewer comes out clean. For mini loaf pans, reduce baking time to 45 minutes.

Step 6: Cool and Slice

Remove bread from oven. Allow loaves to cool completely on wire rack before slicing. Serve and enjoy delicious zucchini bread!

Tips for Paula Deen’s Zucchini Bread

• Preserve Freshness Wisely: Wrap cooled zucchini bread tightly in plastic wrap or store in an airtight container to maintain moisture and prevent staleness.
• Enhance Flavor Subtly: Consider adding a sprinkle of powdered sugar or a light cream cheese glaze for extra deliciousness just before serving.
• Prevent Burning Carefully: Place aluminum foil loosely over the top if the bread browns too quickly during baking, protecting the surface from excessive heat.
• Measure Ingredients Precisely: Use level measuring cups and spoons to ensure accurate quantities that guarantee perfect texture and taste.
• Grate Zucchini Expertly: Use the larger holes of a box grater for slightly chunky, textured zucchini that adds moisture and interesting visual appeal to the bread.

How to Store Paula Deen’s Zucchini Bread

• Freeze Whole Loaf: Wrap the zucchini bread completely in plastic wrap, then slide into a heavy-duty freezer bag, removing all air to prevent freezer burn. Freeze for up to 3 months, preserving its delicious moisture and flavor for future enjoyments.
• Refrigerate Slices: Cut bread into individual portions before storing. Place slices in sealed containers with a sheet of parchment paper between each piece, preventing them from sticking together. Refrigerate up to 5 days, ensuring quick grab-and-go snacks remain fresh and delectable.
• Room Temperature Storage: Keep bread in an airtight container on the kitchen counter for 2-3 days if planning quick consumption. Place a paper towel inside the container to absorb excess moisture, maintaining the bread's soft texture and preventing rapid staleness.

Creative Twists on Paula Deen’s Zucchini Bread

• Health Boost Bread: Swap half the flour with whole wheat flour, add ground flaxseeds, and reduce sugar by 1/4 cup for a more nutritious version.
• Chocolate Chip Zucchini Loaf: Fold in 1 cup of dark chocolate chips and sprinkle extra on top before baking for a decadent chocolate-studded bread.
• Tropical Zucchini Bread: Replace walnuts with macadamia nuts, add 1/2 cup shredded coconut, and include 1/4 cup of crushed pineapple for a Hawaiian-inspired treat.
• Gluten-Free Garden Bread: Use gluten-free flour blend, add 1 tsp of xanthan gum, and mix in dried herbs like rosemary or thyme for a savory alternative.

Final Thoughts on Paula Deen’s Zucchini Bread

Paula Deen’s zucchini bread masterfully bridges rustic charm with culinary sophistication.

Warm spices dance through moist crumb, creating an irresistible sensory experience.

Nutmeg and cinnamon whisper southern comfort with each delectable slice.

Homegrown zucchini transforms into a luxurious quick bread that celebrates seasonal bounty.

Walnuts add delightful crunch, elevating this classic recipe beyond ordinary expectations.

Listeners and bakers, your palates will thank you for exploring this southern delicacy – share this recipe, spread deliciousness, spark kitchen adventures, and connect through culinary magic.

Paula Deen Zucchini Bread Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 19 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Paula Deen’s zucchini bread delivers sweet Southern comfort with rustic charm. Moist crumb studded with fresh zucchini promises a delightful slice of homestyle goodness that welcomes you to savor each tender bite.

---

Ingredients

Scale 1x2x3x

Vegetables:

• 2 cups (473 ml) grated zucchini

Dry Ingredients:

• 3 ¼ cups (406 grams) all purpose flour
• 3 cups (600 grams) sugar
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg

Wet Ingredients and Extras:

• 4 beaten eggs
• 1 cup (237 ml) vegetable oil
• ⅓ cup (79 ml) water
• 1 teaspoon lemon juice
• 1 cup (120 grams) chopped walnuts (or pecans)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare baking environment by heating the oven to 350°F (175°C) and coating two standard loaf pans with nonstick cooking spray.
2. Create dry ingredient foundation by whisking together flour, salt, nutmeg, baking soda, cinnamon, and sugar in a spacious mixing bowl until thoroughly integrated.
3. Craft wet ingredient mixture in a separate container, combining vegetable oil, eggs, water, grated zucchini, and lemon juice with smooth, consistent movements.
4. Merge wet and dry components by gently folding the liquid blend into the flour mixture, ensuring minimal stirring to maintain a tender texture.
5. Incorporate chopped walnuts or pecans into the batter, distributing them evenly throughout the mixture with delicate folding motions.
6. Transfer batter carefully into prepared loaf pans, distributing the mixture equally to ensure uniform baking.
7. Place pans in preheated oven and bake for approximately 60 minutes, monitoring for a golden-brown exterior and checking doneness with a clean inserted toothpick.
8. Remove zucchini bread from oven and allow loaves to rest in pans for 10-15 minutes, enabling gradual cooling and easier removal.
9. Gently extract loaves from pans and transfer to a wire cooling rack, permitting complete cooling before slicing and serving.

Notes

• Zucchini’s moisture can make bread dense, so gently press out water using a clean kitchen towel before mixing into batter.
• Gentle mixing prevents tough texture, stopping when ingredients barely combine creates tender, delicate crumb.
• Freshly ground spices intensify warmth and depth, transforming ordinary zucchini bread into extraordinary homestyle treat.
• Wooden toothpick test reveals perfect baking moment – clean pick means golden, moist interior awaits.
• Patience during cooling allows structure to set, ensuring neat slices that hold together beautifully when cut.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 492 kcal
• Sugar: 29.6 g
• Sodium: 524 mg
• Fat: 26.2 g
• Saturated Fat: 3.5 g
• Carbohydrates: 58.4 g
• Fiber: 2.3 g
• Protein: 9 g
• Cholesterol: 54.6 mg