Zucchini Bread VII

Add a bit of sour cream to zucchini bread for a rich, tangy flavor and moist texture. With or without nuts, this two-loaf recipe is great for freezing.

• 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.

Step 4

Sift flour, baking soda, salt, and baking powder together into another large bowl. Blend in wet ingredients in two batches, alternating with sour cream; stir just to combine after each addition. Fold in zucchini and nuts just enough to evenly combine. Pour batter into the prepared loaf pans.