Zucchini Bread Recipe by Paula Deen

Level: Moderate

Time: 70 MINUTES

2 ratings


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


Preheat oven to 350°. 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. Makes 2 loaves.

Zucchini Bread


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2 Reviews

Karin 11/10/2015
A little too swe

A little too sweet for me. I cut down to 2 cups of sugar. Otherwise and awesome recipe and great to use up extra zucchini.

Jean 12/14/2014
Great tasting br

Great tasting bread!

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