Paula Deen's Zucchini Bread

Discover the ultimate comfort food with Paula Deen's Zucchini Bread—a moist, flavorful loaf that's perfect for breakfast, dessert, or an afternoon snack. This classic recipe balances the natural sweetness of shredded zucchini with warm spices like cinnamon, creating a perfectly tender crumb. Featuring simple pantry staples like all-purpose flour, sugar, and vanilla extract, it’s an easy-to-make treat that’s elevated with the optional crunch of chopped walnuts. With just 15 minutes of prep time and an hour in the oven, you'll have two golden loaves ready to enjoy. Whether served plain, toasted with butter, or paired with a cup of coffee, this zucchini bread is a crowd-pleasing, homemade favorite. Perfect for using up summer zucchini or freezing for later, it's a must-try recipe for lovers of quick bread.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 2 cups Granulated sugar
• 1 tablespoon Ground cinnamon
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 3 large Eggs
• 1 cup Vegetable oil
• 1 tablespoon Vanilla extract
• 2 cups Zucchini, shredded
• 1 cup Walnuts, chopped (optional)

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease two 9x5 inch loaf pans or line them with parchment paper.

Step 2

In a large mixing bowl, sift together the flour, sugar, cinnamon, baking soda, baking powder, and salt.

Step 3

In a separate bowl, whisk the eggs until well beaten. Add the vegetable oil and vanilla extract, stirring until combined.

Step 4

Slowly pour the wet ingredients into the dry ingredients, mixing gently with a spatula or spoon until just incorporated. Do not overmix.

Step 5

Fold in the shredded zucchini until evenly distributed throughout the batter. If desired, add the chopped walnuts at this stage.

Step 6

Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.

Step 7

Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

Step 8

Remove the zucchini bread from the oven and let it cool in the pans for about 10 minutes. Then transfer the loaves to a wire rack to cool completely before slicing and serving.

Step 9

Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1785.6g)

Amount per serving	% Daily Value*
Calories	5786.1

Total Fat 308.6g	0%
Saturated Fat 43.5g	0%
Polyunsaturated Fat 134.4g
Cholesterol 558mg	0%
Sodium 4320.7mg	0%
Total Carbohydrate 717.4g	0%
Dietary Fiber 26.7g	0%
Total Sugars 418.7g
Protein 82.4g	0%

Vitamin D 123IU	0%
Calcium 376.9mg	0%
Iron 25.6mg	0%
Potassium 2453.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 5.5%

Carbs: 48.0%