Wednesday, July 28, 2010

Awesome Zucchini Bread

I got a ton of zucchini at the farmer's market and decided to turn some of it into zucchini bread. I found this Paula Deen recipe.  I don't have a lot of experience with her recipes, but it looked pretty good so I decided to give it a try.

The only change I made was to use pecans instead of walnuts.  WOW!  It was just amazing--addictive, actually.  I particularly like it for breakfast toasted with a smear of cream cheese.  And, it was super easy and freezes beautifully.  Ironically, I like zucchini (served unfried and without marinara sauce) only ok, but I love, love, love this zucchini bread.

I did make it a second time substituting apple sauce for half of the oil.  It still tasted pretty good, but it didn't have the crispy, crunchy top, so I wouldn't do that again. 

This is a great way to use up some of that farmer's market bounty.

(Photo courtesy of the Food Network.)


  1. I love zucchini bread and yours looks delish. Gerry

  2. I love Paula Deen's recipes - you just can't make a diet of it - but I love her zucchini bread. That was risky using applesauce for half the oil - thanks for telling me the results. I don't mine giving up a little crunch at all.


  3. I LOVE zucchini bread! Thank you for posting this. I'm so trying it. :)

  4. Love love zucchini bread! I'm going to make a batch with yellow squash tomorrow.