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Paula Deen Zucchini Bread Recipe

I’ve been baking Paula Deen’s Zucchini Bread for years, and it’s a recipe that’s close to my heart for its moist, flavorful slices that beckon for a cup of coffee.

I always grate the zucchini finely to ensure it distributes evenly throughout the bread, giving it that tender crumb.

The warmth of cinnamon mixed with the freshness of zucchini creates a loaf that’s both comforting and surprisingly light.

I love this bread for its versatility – it’s perfect for breakfast, as a snack, or even as a sweet gift.

One tip I swear by:

Squeeze out the excess moisture from the zucchini to keep the bread from getting too soggy.

How to Make Paula Deen Zucchini Bread

Paula Deen Zucchini Bread Recipe

Ingredients List

To make Paula Deen’s Zucchini Bread, you will need the following ingredients:

  • 2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground nutmeg
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1 1/2 cups of granulated sugar
  • 1/2 cup of vegetable oil
  • 2 large eggs
  • 1/4 cup of water
  • 2 cups of grated zucchini (about 2 medium-sized zucchinis)
  • 1 tablespoon of lemon juice
  • 1/2 cup of chopped nuts (optional, such as pecans or walnuts)

Step-by-step Process

Follow these steps to make Paula Deen’s delightful Zucchini Bread:

Step 1

Prep work: First, preheat your oven to 350°F (175°C) and set aside.

Then, grate your zucchini to have ribbons of zucchini ready for the bread batter.

Step 2

Mix dry ingredients: In a large mixing bowl, combine the flour, salt, nutmeg, baking soda, cinnamon, and sugar.

Mix well to ensure all ingredients are evenly distributed.

Step 3

Mix wet ingredients: In a separate mixing bowl, whisk together the oil, eggs, water, grated zucchini, and lemon juice.

Combine wet and dry ingredients: Slowly pour the wet ingredient mixture into the bowl with the dry ingredients, stirring until fully combined.

Step 4

Add nuts: If you’re using nuts, now is the time to fold them into the bread batter.

Prepare loaf pans: Grease your standard loaf pans (two 9×5-inch pans) or mini-loaf pans.

You may also use parchment paper in the prepared loaf pans for easier removal after baking.

Step 5 

Bake: Pour the batter evenly into the prepared loaf pans and place them in the preheated oven.

For standard loaf pans, bake for about 1 hour, and for mini loaf pans, bake for about 45 minutes.

To ensure the bread is done, insert a toothpick or tester into the bread, and it should come out clean.

Remember to let your zucchini bread cool in the pans for a bit before transferring it to a cooling rack. Enjoy your delicious Paula Deen Zucchini Bread!

Side Dishes for Paula Deen Zucchini Bread

Paula Deen’s zucchini bread is a fabulous and savory treat that is perfect for any occasion.

You may want to add some complementary side dishes to enhance the flavors and maintain a healthy balance when serving this delicious bread.

Here are a few side dishes that pair well with zucchini bread:

1. Fresh Fruit Salad

A simple and colorful fresh fruit salad is a great way to add brightness and sweetness to your meal.

Combining different fruits such as berries, pineapple, and melon can create a refreshing contrast to the richness of the zucchini bread.

This healthy option can also be customized to your liking, and whatever seasonal fruits are available.

2. Greek Yogurt Dip

Greek yogurt dip is an excellent side dish to serve with your zucchini bread slices, balancing out the flavors with its tanginess.

You can prepare this dip with a mix of Greek yogurt, lemon juice, dill, and garlic.

The result is a velvety, protein-packed dip that complements the savory zucchini bread perfectly.

Ingredient Substitutes

When making Paula Deen’s zucchini bread, you may find yourself in need of some ingredient substitutions.

Here are some alternatives you can try:

Vegetable Oil substitutes

If you’re looking to replace the 1 cup of vegetable oil called for in the recipe, you can opt for another neutral oil like canola or sunflower oil.

This maintains the moist texture while cutting down on fat content or avoiding specific oil types.

White Sugar substitutes

Instead of the 3 cups of white sugar, consider using a sugar substitute like Splenda or Stevia in an equal ratio.

This can reduce the calorie count and make the bread more suitable for those with dietary restrictions.

Ground Nutmeg and Lemon Juice substitutes

Lastly, feel free to experiment with different spices or citrus juices for the 1 teaspoon of ground nutmeg and 1 teaspoon of lemon juice.

Cinnamon and orange juice are popular options that add a unique flavor twist to your zucchini bread.

Remember, substitutions can be a great way to customize recipes to your preferences.

Don’t hesitate to experiment and make Paula Deen’s zucchini bread your own!

How to Store Paula Deen Zucchini Bread

Storing Paula Deen Zucchini Bread properly is essential to maintain its freshness and taste.

Here are some useful tips to ensure that your zucchini bread stays delicious for a longer period of time.

Storing in the refrigerator:

If you want to prolong the freshness of your zucchini bread even more, you can store it in the refrigerator.

Make sure you have wrapped it properly as mentioned above, and then place it in an airtight container.

Your zucchini bread will stay fresh for up to a week in the fridge.

Keep in mind that the texture may slightly change when refrigerated but it will still be delicious.

Freezing:

If you plan on enjoying your zucchini bread later, you can freeze it.

Before freezing, slice the cooled and wrapped bread into individual portions.

Place the slices in a freezer-safe container or resealable plastic bag, separated by wax paper to prevent sticking.

Label your container or bag, noting the date and contents.

This way, the zucchini bread can be easily stored for up to three months.

Remember to grease your loaf pans with nonstick spray before baking the zucchini bread to make the removal process easier.

When storing your loaves, ensure that they are securely sealed in an airtight container and separated from items with strong odors to maintain the bread’s delicious taste and enjoy many delicious moments.

Common Mistakes to Avoid

Over-mixing the batter

To achieve a moist and fluffy zucchini bread, avoid over-mixing the batter.

Over-mixing leads to the development of too much gluten, resulting in dense and tough bread.

Instead, mix the dry and wet ingredients together just until combined.

Skipping the lemon juice

In Paula Deen’s zucchini bread recipe, lemon juice is included.

Do not overlook the importance of this ingredient, as it adds a subtle tangy flavor and helps to lift the overall taste.

You can substitute lemon juice with orange juice if desired.

Peeling the zucchini

One common mistake is peeling the zucchini before grating it.

The zucchini’s skin is not only edible, but it also adds nutritional value to the bread.

Keep the skin on your zucchini for a healthier and more flavorful loaf.

Paula Deen Zucchini Bread Recipe

Paula Deen Zucchini Bread Recipe

If you're looking for a delicious and easy-to-make zucchini bread recipe, Paula Deen's version is perfect for you.
This moist and flavorful quick bread is a delightful combination of fresh zucchini, warm spices, and a hint of citrus, making it a favorite among home bakers.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 10
Equipment
  • 2 9x5-inch pans
  • 2 large mixing bowl
Ingredients
  
  • 2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground nutmeg
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1 1/2 cups of granulated sugar
  • 1/2 cup of vegetable oil
  • 2 large eggs
  • 1/4 cup of water
  • 2 cups of grated zucchini about 2 medium-sized zucchinis
  • 1 tablespoon of lemon juice
  • 1/2 cup of chopped nuts optional, such as pecans or walnuts
Instructions
 
  • Prep work: First, preheat your oven to 350°F (175°C) and set aside.
    Then, grate your zucchini to have ribbons of zucchini ready for the bread batter.
  • Mix dry ingredients: In a large mixing bowl, combine the flour, salt, nutmeg, baking soda, cinnamon, and sugar.
    Mix well to ensure all ingredients are evenly distributed.
  • Mix wet ingredients: In a separate mixing bowl, whisk together the oil, eggs, water, grated zucchini, and lemon juice.
    Combine wet and dry ingredients: Slowly pour the wet ingredient mixture into the bowl with the dry ingredients, stirring until fully combined.
  • Add nuts: If you're using nuts, now is the time to fold them into the bread batter.
    Prepare loaf pans: Grease your standard loaf pans (two 9x5-inch pans) or mini-loaf pans.
    You may also use parchment paper in the prepared loaf pans for easier removal after baking.
  • Bake: Pour the batter evenly into the prepared loaf pans and place them in the preheated oven.
    For standard loaf pans, bake for about 1 hour, and for mini loaf pans, bake for about 45 minutes.
    To ensure the bread is done, insert a toothpick or tester into the bread, and it should come out clean.
    Remember to let your zucchini bread cool in the pans for a bit before transferring it to a cooling rack.
    Enjoy your delicious Paula Deen Zucchini Bread!

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