Thursday, August 31, 2017

Paula Deen's Moist Zucchini Bread {New Recipe}

HAPPY LAST DAY OF AUGUST! 

Can we even believe summer is coming to an end already????

Having a farmer's market baked goods stand in the summertime, I try a lot of quick bread recipes.  I have an awesome Zippy Zucchini Pineapple Bread recipe that I love...the pineapple adds moisture, you don't really taste it. 

I also make a Chocolate Zucchini Bread using my 'regular' zucchini bread recipe and substituting 1/2 c. baking cocoa to replace all purpose flour. It's really good too.  

Other times I use the 'regular' bread recipe and toss in a few chocolate chips.
It's all good!

It seems I've gotten more requests than usual for zucchini bread this summer, so when I tasted this fabulous bread at my S-I-Love's (Thanks Vicki!) I HAD to have the recipe.  It's moist straight from the oven! And I mean moist...

ALL THE WAY THROUGH! Without being frozen.  I do think quick breads gain moisture when frozen, but this one is moist from the start! 

SO here you go....hope you'll enjoy using up the abundance of fresh zucchini this summer to make this irresistible bread. 

It does freeze well, so if you know you have company coming in a few weeks, go ahead and make it now. They will sing your praises either way!



Paula's ZUCCHINI BREAD 

3-1/4 c. all purpose flour
1-1/2 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon 
2 tsp. baking soda
2-1/2 c. sugar (may use half brown sugar)
(original recipe calls for 3 c.)
1 c. vegetable oil
4 eggs, beaten
1/3 c. water
2 c. grated zucchini
1 tsp. lemon (or orange) juice
1 c. chopped nuts, optional 

Preheat oven to 350*. Spray 2 standard loaf pans with non stick cooking spray; set aside. In a large bowl, combine flour, salt, nutmeg, cinnamon, and baking soda. In a medium bowl, beat sugar, oil, eggs, water, zucchini and lemon juice; add to flour mixture and beat until blended.  Fold in nuts. Bake about 45 - 50 minutes or until tester comes out (mostly) clean. 

You can also bake in 5 smaller (mini) loaf pans for about 33 - 36 minutes. 

Cool about 10 minutes; remove from pan. Allow to cool on rack. 

Wrap in saran wrap and place in a ziploc freezer bag to keep in freezer. 






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