Paula Deen Zucchini Bread Recipe
Looking for a cozy treat? This Paula Deen Zucchini Bread Recipe is perfect. It is moist and sweet.
Equipment
- Two 9x5 inch loaf pans.
- One large mixing bowl.
- One medium mixing bowl.
- A sturdy hand whisk.
- A box grater.
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 3 cups all-purpose flour.
- 1 teaspoon salt.
- 1 teaspoon baking soda.
- 1 teaspoon baking powder.
- 3 teaspoons ground cinnamon.
- 3 large eggs.
- 1 cup vegetable oil.
- 2 ΒΌ cups white sugar.
- 3 teaspoons vanilla extract.
- 2 cups grated zucchini.
- 1 cup chopped walnuts.
Instructions
- Heat your oven to 325 degrees F. Grease your loaf pans well.
- Whisk flour, salt, and baking powder. Add soda and cinnamon. Set this bowl aside.
- In a large bowl, beat the eggs. They should be light and frothy.
- Mix in the oil and sugar. Stir in the vanilla extract now.
- Slowly add the dry flour mix. Stir until just combined. Do not overmix it.
- Gently fold in the grated zucchini. Add the walnuts for extra crunch.
- Pour batter into the prepared pans. Bake for about 60 minutes.
- Let the bread cool in pans. Then move to a wire rack.
Notes
- Do not peel the zucchini skin.
- It adds nice color and nutrients.
- Squeeze out excess water from the zucchini.
- This prevents the bread from being soggy.
- Use a toothpick to check for doneness.
- It should come out clean.
- Let the bread cool completely before slicing.
- This helps the loaf stay together.