Zucchini is a staple at 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 and versatile bread that can be paired with many items.
So, if you have been wondering what to do about zucchini lying in your refrigerator, wait until I reveal the steps and everything necessary to make this zucchini bread at home. Honestly, this bread has become my family favorite and a hit all year around.
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 rather than a mixer to make this bread.
- Oven: I bake this bread in my handy dandy oven, letting the baking aroma spread throughout 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 it up on the loaf tin before putting it in the oven.
- Toothpick: A toothpick comes in handy because it lets me know if the bread is ready or not.
- Knife: A sharp kitchen knife always helps me slice up my bread to serve it hot and fresh.Â
Paula Deen Zucchini Bread Ingredients & Substitution
Paula Deen Zucchini Bread Ingredients & SubstitutionNote: 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
- Â â…“ Cup Water
- 4 Beaten Eggs: I add mashed banana per egg or applesauce syrup whenever I wish to make this bread eggless.Â
- 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 texture of the bread.
- 2 Teaspoons Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 1 ½ Teaspoon Salt
- 1 Teaspoon Lemon Juice
- 3 Cups Cane 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.Â
- 1 Cup Chopped Walnuts: I also like to use chocolate chips, cranberries, or pecans for that crunchy flavor.
Preparation & Cooking Time
| Preparation time | Cooking time | Total time |
|---|---|---|
| 15 mins | 60 mins | 1 hour 15 mins |
How To Make Paula Deen Zucchini Bread Recipe
Step 1- Start by spooning two and a half cups of all-purpose flour.
Step 2- Add two cups of sugar to this 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 bowl and 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 walnuts to this final mixture.
Step 9- Finally, line up the parchment paper on the loaf pan and pour the mixture into the prepared loaf pan.
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.
Expert Tips That I Recommend
Expert Tips That I Recommend- I use all of my strength and power while squeezing the grated zucchini. If the zucchini is not completely dried off, it can ruin the texture of the dish 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 down completely enriches its flavor and deepens the taste of the spices and vanilla.
FAQs About Paula Deen Zucchini Bread Recipe
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 of it.
| Nutrients | Amount |
|---|---|
| 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 |
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 turned into a vegetarian option by skipping the eggs. You can use ground flax eggs instead.
- Gluten-Free: I also have a recipe variation to make this gluten-free bread. The only thing you need to do is use gluten-free flour instead of all-purpose flour.
- Diary-Free: This zucchini bread is quite versatile because you can make it dairy-free by choosing non-dairy milk like almond or soy milk.Â
- Vegan: I switched up a few items to make this suitable for people who prefer 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 going for regular eggs, I prefer using 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 aluminum foil or store it in an airtight container to prevent moisture from letting 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 up portions of my cakes 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 and heat it in 20-second increments until it is hot enough for my preference.
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 beat any other breakfasts out there.
The above combination might not be for all, so how about having it with a classic salted caramel cream cold brew coffee or refreshing Kiwi star fruit drink? This combo hits home every time.Â
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
Paula Deen Zucchini Bread Recipe
Ingredients
- 2 Cup Zucchini (grated)
- 4 Eggs (beaten)
- â…“ Cup Water
- 1 Cup Vegetable Oil
- 1 Teaspoon Lemon Juice
- 3½ Cups All-Purpose Flour
- 3 Cups Cane Sugar
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 2 Teaspoons Baking Soda
- 1½ Teaspoon Salt
- 1 Cup Walnuts (chopped)
Equipment
- Oven
- Loaf pan
- Bowl
- Grater
- Knife
- Chopping Board
- Spatula
- Wired Whisk
- Colander
- Toothpick
Instructions
- Start by spooning two and a half cups of all-purpose flour.
- Add two cups of sugar to this bowl.
- Next, add half a teaspoon of nutmeg, cinnamon, and one teaspoon of salt and baking soda.
- Now, place the bowl aside and whisk two eggs in another bowl.
- Add half a cup of olive oil and two tablespoons of water to this mixture.
- Now, it's time to add a cup of zucchini mix to the egg mix bowl and a teaspoon of lemon juice. You can use peeled or unpeeled zucchini for this recipe.
- Mix zucchini-egg mixture with flour mixture until thoroughly combined.
- Time to whisk the wet egg mixture with the flour until all of it is well combined, and add nuts to this final mixture.
- Finally, line up the parchment paper on the loaf pan and pour the mixture into the prepared loaf pan.
- It's baking time! Pop the loaf pan into a preheated oven and bake it at 180 degrees C.
- By following the ten steps, you can make tasty zucchini bread at home.
Video
Nutrition
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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.
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