Sour Cream Zucchini Bread

This sour cream zucchini bread recipe bakes up two fresh loaves that are rich and tangy from the sour cream, yet light and moist from the zucchini.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 279 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup sour cream
• 1 cup vegetable oil
• 2 cups sugar
• 2 cups shredded zucchini
• 0.5 teaspoon baking powder

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.

Step 3

Beat sugar and oil in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.

Step 4

Sift flour, baking soda, salt, and baking powder together in another large bowl. Blend in sugar-oil mixture, alternating with sour cream, stirring until just combined after each addition. Fold in zucchini and nuts until just combined. Pour batter into the prepared loaf pans.