Sandra This is a straightforward homemade version of Paula Deen’s zucchini bread — soft, moist, warm-spiced, with little nutty bits. Makes the whole kitchen smell like you’ve got your life together (even if you’re just avoiding laundry).
Why You’ll Love It
- Stays moist for days — zucchini magic.
- Warm cinnamon + nutmeg = cozy vibes.
- Freezer-friendly for future lazy mornings.
- Works as breakfast, snack, or dessert.
- The nuts give it a little crunch so it’s not just cake in disguise.
Ingredients
- 2 cups grated zucchini
- 1/3 cup water
- 4 eggs, beaten
- 1 cup vegetable oil
- 3 cups sugar
- 1 tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp ground nutmeg
- 1 1/2 tsp salt
- 3 1/4 cups all-purpose flour
- 1 tsp lemon juice
- 1 cup chopped walnuts or pecans
How to Make It
- Get the oven going: Preheat to 350°F. Spray two loaf pans (or mini ones if you’re going cute).
- Mix the dry: Flour, salt, nutmeg, baking soda, cinnamon, sugar — whisk it so the spices don’t clump.
- Mix the wet: Oil, eggs, water, zucchini, lemon juice — looks weird now but trust the process.
- Bring them together: Pour the wet into the dry, stir until just combined. Don’t overdo it unless you like bricks.
- Go nuts: Fold in the walnuts or pecans — no need to be fancy.
- Bake and wait: Pour into pans, bake about 1 hour (45 min if mini loaves), until a tester comes out clean.
Common Mistakes and How to Dodge Them
- Overmixing: Makes it tough, not tender.
- Skipping the spray: You’ll regret prying it out with a butter knife.
- Not testing doneness: Every oven lies — check with a toothpick.
Storage and Reheating
- Counter: Wrapped tight, 3–4 days.
- Fridge: Up to a week — but it will dry faster.
- Freezer: Wrap slices in foil, freeze up to 3 months. Thaw at room temp.
Frequently Asked Questions
- Do I have to peel the zucchini?
Nope — the skin just melts in. - Can I cut the sugar?
Yep, but it’ll be less sweet and might dry faster. - What if I hate nuts?
Leave them out, no one will judge.
Nutrition Facts (Per Serving):
Calories: ~290 | Fat: 14g | Carbs: 39g | Protein: 4g | Sodium: 310mg | Sugar: 23g
Try More Recipes:
- Paula Deen Cornbread Stuffing Recipe
- Paula Deen Banana Nut Bread Recipe
- Paula Deen Bread Pudding Recipe
Paula Deen Zucchini Bread Recipe
Description
Moist, warmly spiced zucchini bread with a nutty crunch — a cozy loaf that’s just as good for breakfast as dessert.
Ingredients
Instructions
- Preheat oven to 350°F. Spray two loaf pans.
- Combine flour, salt, nutmeg, baking soda, cinnamon, sugar.
- In another bowl, mix oil, eggs, water, zucchini, lemon juice.
- Stir wet into dry until just combined.
- Fold in nuts.
- Bake 1 hour (45 min if mini loaves) or until tester is clean.
- Cool 10 minutes, remove from pans.
Notes
- Don’t overmix batter — keeps the crumb soft.
- Great for freezing — slice before wrapping for easy grab-and-go.
- Mini loaves bake quicker — check early.
- Try swapping pecans for chocolate chips for a sweeter twist.
Paula Deen Zucchini Bread Recipe
