Soft Paula Deen Zucchini Bread Recipe

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Zucchini is a staple in everybody’s home because it can be enjoyed with so many dishes, but it is never the main character that makes everyone go gaga over it. If you feel the same, you must try this delicious Paula Deen zucchini bread recipe to let zucchini shine and become your favorite.

When I came across Paula Deen’s zucchini bread recipe, I was like, hold on, can zucchini taste nice? So, I took on the challenge and decided to try this recipe. Today, I can proudly say that this recipe deserves more recognition. That’s because it tastes delicious despite using just a handful of ingredients, most of which you will likely find stocked in your pantry.

The result? You get to munch on fluffy, versatile bread that pairs well with many items. So, if you have been wondering what to do with zucchini lying in your refrigerator, wait until I reveal the steps and everything you need to make this zucchini bread at home. Honestly, this bread has become my family’s favorite and a hit all year round.

What's In The Post

Equipment Required

Grater: I use a grater to grate my zucchini.
Colander: To get the bread texture right, I like to dry my zucchini entirely before adding it to the wet mixture. Therefore, I use a colander to let all the water drip off my grated zucchini.
Whisk: I love this recipe because I can use a whisk instead of a mixer to make the bread.
Oven: I bake this bread in my handy-dandy oven, letting the aroma waft through my kitchen.
Loaf Pan: A loaf pan is a must for baking the bread.
Spatula: I prefer using a rubber spatula to spread the batter before baking.
Parchment Paper: For all of my baking recipes, I use parchment paper and line the loaf tin before putting it in the oven.
Toothpick: A toothpick comes in handy because it lets me know whether the bread is ready.
Knife: A sharp kitchen knife always helps me slice my bread hot and fresh.

How To Make Paula Deen Zucchini Bread At Home

Paula Deen Zucchini Bread Ingredients & Substitutions

Note: The ingredients of this dish can serve up to 10 people. You can increase or decrease the ingredient quantities as required.

2 Cups Grated Zucchini
⅓ Cup Water
4 Beaten Eggs: I add mashed banana per egg or applesauce syrup whenever I wish to make this bread eggless.
3 ½ Cups All-Purpose Flour: When I don’t have all-purpose flour, I use almond or oat flour for this recipe. However, note that this may alter the bread’s texture.
2 Teaspoons Baking Soda
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
1 ½ Teaspoons Salt
1 Teaspoon Lemon Juice
3 Cups Sugar: An excellent substitute for cane sugar would be honey or molasses.
1 Cup Vegetable Oil: This is a forgiving recipe, so if I don’t have vegetable oil, you can use avocado or olive oil instead.
1 Cup Chopped Walnuts: I also like to use chocolate chips, cranberries, or pecans for that crunchy flavor.

Preparation And Cooking Time

Preparation time	Cooking time	Total time
15 minutes	60 minutes	1 hour 15 minutes

How To Make Paula Deen Zucchini Bread Recipe At Home

Step 1

Start by spooning two and a half cups of all-purpose flour.

Step 2

Add sugar to the flour bowl.

Step 3

Next, add half a teaspoon of nutmeg, cinnamon, and one teaspoon of salt and baking soda.

Step 4

Now, place the bowl aside and whisk two eggs in another bowl.

Step 5

Mix in half a cup of olive oil and two tablespoons of water.

Step 6

Now, it’s time to add a cup of zucchini mix to the egg mix in the bowl, along with a teaspoon of lemon juice. You can use peeled or unpeeled zucchini for this recipe.

Step 7

Mix zucchini-egg mixture with flour mixture until thoroughly combined.

Step 8

Now, add chopped walnuts to this final mixture.

Step 9

Finally, line the loaf pan with parchment paper and pour the mixture into it.

Step 10

It’s baking time! Pop the loaf pan into a preheated oven and bake it at 180 degrees C.

Step 11

By following the ten steps, you can make tasty zucchini bread at home.

Paula Deen Zucchini Bread Recipe Video

Expert Tips That I Recommend

I use all my strength and power to squeeze the grated zucchini. If the zucchini is not completely dried, it can ruin the dish’s texture and leave it gummy or wet inside.
The key to my fluffy, shining bread is to avoid over-mixing. This is one of the primary reasons your zucchini bread can turn out fluffy.
People like me would want to dig into this recipe as soon as possible, but give it at least an hour to cool down. In my experience, allowing it to cool completely enriches its flavour and deepens the spices’ and vanilla’s taste.

FAQs About Paula Deen Zucchini Bread Recipe

How to prevent zucchini bread from turning soggy?

If your zucchini bread is soggy, it is because you have added too much liquid to the batter. To avoid this situation, completely dry off your zucchini. Otherwise, it will give off liquid, leading to a wet and soggy cake.

Will Paula Deen’s zucchini bread be delicious without nuts?

If you don’t add nuts, the bread will lack its crunchy texture, but it is completely okay to go nut-free with this recipe. You can add chocolate or vanilla chips instead.

How to know if the zucchini bread is ready?

Take a toothpick and insert it in the middle of the zucchini bread. If the toothpick comes out clean with little bread crumbs, then you are good to go. However, if it has liquidy batter attached to it, then you need to bake it more.

How can you prevent this zucchini bread from becoming too dense?

To prevent the zucchini bread from becoming too dense, it is essential to avoid using stale products and to use the correct measurements of the ingredients. Additionally, using too much zucchini, not drained zucchini, or baking your zucchini bread at a low temperature can also lead to dense zucchini bread.

Why did your zucchini bread sink?

When the ingredients are mixed vigorously, air bubbles in the zucchini bread deflate, causing it to sink. Moreover, excessive or expired leavening agents can also cause it to sink.

Why has your zucchini bread come out flat?

There can be many reasons why your zucchini bread can turn out to be flat. Using expired or less baking soda and baking powder can make the zucchini bread flat. Also, overmixing the batter, not draining the zucchini water, or using an incorrect pan size and oven temperature can result in a flat bread loaf.

Why is this zucchini bread rubbery?

Overmixing your zucchini bread can result in a rubbery texture. Avoid overmixing the batter, as it leads to gluten development, making the final zucchini bread tough or rubbery.

Why is this zucchini bread undercooked?

Your zucchini bread can be undercooked if you use undrained zucchini, which increases the moisture content in the bread loaf. Another reason can be using inadequate amount of flour or not preheating your oven before baking.

Nutritional Information

Zucchini bread is a delicious bread to try at home. However, I recommend enjoying it in moderation as it is rich in calories, fat, and sodium. Here is a detailed look at the nutritional value of zucchini bread to give you a clear idea.

Calories	767 kcal
Total Fat	35 g
Saturated Fat	5 g
Cholesterol	73 mg
Sodium	663 mg
Total Carbohydrates	107 g
Dietary fibers	3 g
Total Sugars	68 g
Protein	10 g
Vitamin A	165 IU
Vitamin C	5 mg
Calcium	40 mg
Iron	3 mg
Potassium	212 mg

The cherry on top is that you can also swap the ingredients to suit your dietary perferences.

Recipe Variations For Different Diets

Keto-Friendly: To make this bread keto-friendly for my guests, I substitute all-purpose flour with almond flour.
Vegetarian: I love how this zucchini bread recipe can be made vegetarian by skipping the eggs. You can use ground flax eggs instead.
Gluten-Free: I also have a recipe variation for making this bread gluten-free. The only thing you need to do is use gluten-free flour instead of all-purpose flour.
Vegan: I switched a few ingredients to make this suitable for people who prefer a vegan zucchini bread. For that, I used plant milk instead of regular milk or water to keep it vegan. I also say a big no to honey and use maple syrup to keep it plant-friendly. And finally, instead of regular eggs, I prefer to use flax eggs for this recipe.

Storing And Reheating This Recipe

Storing

Room Temperature: The good news about this recipe is that it can be kept at room temperature for about four days. I like to wrap my zucchini bread with aluminium foil or store it in an airtight container to prevent moisture from getting in. Yes, that’s my hack for keeping it fresh without refrigeration.
Freezing: I have frozen my zucchini bread for about three months. How, you may ask? The answer is to store it in zip-lock bags or airtight containers. I also slice my cakes into portions to quickly reheat them whenever I crave something sweet.

Reheating

Microwave: To take a quick bite of my zucchini bread, I zap it in the microwave in 20-second increments until it is hot enough for my taste.

What To Serve With This Recipe

Zucchini bread becomes the hero dish whenever I place it on the table. But to enjoy a wholesome experience, I like adding a few complementary dishes. When I was in my healthy era, I had a slice of zucchini bread and fresh Tomato Juice, and oh my, oh my, this combination cannot be beat by any other breakfast out there.

The above combination might not be for everyone, so how about it with a classic Salted-Caramel Cream Cold-Brew Coffee or a refreshing Kiwi star fruit drink? This combo hits home every time.

Since this loaf of bread can be enjoyed anytime, I also like to have it after my Caesar Salad for lunch or pasta at night. All in all, it goes well with all the dishes and can be served as a sweet with anything bland or spicy

Printable Version

More Paula Deen Recipes That You Can Try

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Paula Deen Chicken Divan Classic Bake — Paula Deen salad

Conclusion

Kudos to you for making it to the end because now you have a new recipe idea to show off your baking skills. It’s so sad that zucchini grows so well, yet nobody eats it, leaving it hidden amongst millions of other recipes.

But it’s time for a change with this no-mixer, one-bowl recipe. Switch up your baking skills with this new recipe, leaving your guests in awe. This zucchini bread recipe gets a seal of approval from Paula Deen and me, and trust me, if you have not tried this, then you are missing out;

Try this and expand your taste horizons rather than sticking to ordinary bread recipes. But don’t forget to share your experience with us in the comment section below. We love reading about your success stories with our recipes.