Homemade Zucchini Bread

I just started making this Zucchini Bread last fall after my friend Kelly gave me this recipe. I believe she got it from Paula Deen’s Cookbook. It is scrumptious!!!! This recipe makes 2 loaves of bread – one for you now and one for you later in the freezer (or to share with a loved one).

Here’s Kelly’s Homemade Zucchini Bread Recipe:
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon
ground nutmeg
2 teaspoons
baking soda
1 teaspoon ground cinnamon
3 cups
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon
1 cup chopped walnuts or

Preheat oven to 350 degrees F. 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.

Walk with the King!


  1. Thanks for sharing. I hope to see you at Crock Pot Wednesday on diningwithdebbie.blogspot.com. Thanks again for posting.

  2. Hi Courtney!
    That looks wonderful!I love zucchini bread! ;0) You've been doing such a great job with your blog!

    I sent your URL to a friend who is starting a blog as a great example of how to do it!

  3. Thanks for sharing this wonderful recipe with us! This would be great for breakfast with my coffee! 🙂

  4. YUMMY! Thanks for participating in Crock Pot Wednesday. I really appreciate it and hope to see you back here next week.

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