Zucchini Bread

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Isabel Vela


This is courtesy of Paula Deen. It is a wonderful bread when served warm and slathered with butter. I don't know Paula personally but I bet that is how she used to eat this bread and that is the way my family enjoys it too.


★★★★★ 3 votes

2 loaves
10 Min
1 Hr


  • 3 1/4 c
    all-purpose flour
  • 1 1/2 tsp
  • 1 tsp
    ground nutmeg
  • 2 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 3 c
  • 1 c
    vegetable oil
  • 4
    eggs, beaten
  • 1.3 c
  • 2 c
    grated zucchini
  • 1 tsp
    lemon juice
  • 1 c
    chopped walnuts or pecans



  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
  3. In a seperate bowl, combine oil, eggs, water, zucchini and lemon juice.
  4. Mix wet ingredients into dry. Add nuts and fold in.
  5. Bake in 2 standard loaf pans, sprayed with non-stick spray for 1 hour,or unitl tester comes out clean OR baken in mini loaf pans for about 4 min.

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