Zucchini Bread

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Weekend House Guest

Rated: 5 stars out of 5Rate itRead users' reviews (516)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
2 loaves

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 10 min

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Ingredients

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

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

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Comments & Reviews

recipe Zucchini Bread
Anjil Glendale, CA 11-13-2009
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EXCELLECT
Rated: 5 stars out of 5

After reading the comments and reviews, I used 2-1/2 cups of sugar. Backed it in 13x9x2 Pyrex baking dish, and came out... great. My husband loved it. Thank you Paula.Read more
recipe Zucchini Bread
Cristina whitestone, NY 11-12-2009
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First time zucchini bread baker, buonissimo!
Rated: 5 stars out of 5

I tried this zucchini bread, the result was excellent even though I have a very old oven, my son loved it and he wants me to... bake more of it, it came really moist and soft.. One thing , I would change the use of nutmeg and cinnamon , I would just use a little bit of the two of them.American use all the time too much cinnamon and nutmeg on their sweet breads or cakes, and it covers too much the real taste of the cake . I am north Italian and , in my region we do not use so much cinnamon and nutmeg when we bake. I was really surprise when I came to live here, everything has cinnamon , even on cappuccino which is killing the real taste of the cappuccino itself.... anyway , great zucchini bread!Read more
recipe Zucchini Bread
Gyna Houston, TX 11-02-2009
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De-frickin'licious
Rated: 5 stars out of 5

I made this bread over the weekend for my hubby. We both loved it. He smeared his with butter and I ate mine with a dollop... of fresh whipped cream. I did change a couple of things for personal taste. I only used 2 cups of sugar...one cup white, the other light brown. I also cut the salt down to 3/4 tsp...I like my stuff more sweet than salty and I added the lemon zest as well as the juice. It turned out great! Going to see how well it froze when I thaw out loaf #2 this weekend. Great recipe! Read more
recipe Zucchini Bread
Barcia Tucker, GA 11-02-2009
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Requests from my teen-aged boys!
Rated: 5 stars out of 5

This was so delicious. We want it again and again.
recipe Zucchini Bread
Dawn Dallas, TX 11-02-2009
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Glad I read the reviews...
Rated: 5 stars out of 5

This is an excellent zucchini bread! Moist and flavorful. I'm glad I read the reviews; like others, I cut the sugar down to... about 2-1/2 cups, and that seems just right to our family. Also, this is a LOT of batter! I made 2 big loaves -- depending on the size of your pans, you might get 3, or 2 and some muffins -- just watch how far up you fill the pans. Since I had enough batter to make 2, I made one loaf chocolate (just add 1/3 to 1/2 cup unsweetened cocoa powder; don't forget to add a few tablespoons of water to compensate for the extra dry ingredient. Try it sometime and serve with cream cheese.). Also, I wasn't sure how many zucchini would yield 2 cups grated (or finely shredded); I found that 3 zucchinis (5-6 oz. each)worked out about right.Read more
recipe Zucchini Bread
Yvonne Murrieta, CA 10-29-2009
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MY FIRST ATTEMPT AT ZUCCHINI WALNUT BREAD...
Rated: 5 stars out of 5

EXCELLENT. THIS WAS MADE FOR A CO-WORKER WHO IS OUT HERE IN SOUTHERN CALIFORNIA WITHOUT HIS FAMILY. THEY ARE ALL BACK EAST,... AND HE IS OUT HERE MAKING A LIVING FOR HIMSELF. HE MENTIONED HOW HE "WOULD GIVE ANYTHING TO HAVE ZUCCHINI WALNUT BREAD.." SO, I DECIDED TO MAKE IT AND OH MY GOODNESS........EXCELLENT... DELICIOUS... YUMMY..... I ACTUALLY WAS OUT OF NUTMEG, SO I SUBSTITUTED 1 TSP OF NUTMEG FOR 1/2 TSP OF ALLSPICE .. AND IT WAS SO GOOD.. I'M GOING TO MAKE IT THAT WAY FROM NOW ON.... LOVE IT .. LOVE IT.. LOVE IT!! NOW IF WE CAN STOP EATING THE LOAVES OF ZUCCHINI BREAD.. I CAN ACTUALLY SAVE ONE FOR SCOTT!! THANKS PAULA!Read more