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    You are in: Home / Recipes / Sour Cream Zucchini Bread Recipe
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    Sour Cream Zucchini Bread

    Sour  Cream Zucchini Bread. Photo by Sharon123

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    15 mins

    1 hr 20 mins

    Sharon123's Note:

    This is an extremely good and rich bread, absoutely yummy fresh from the oven but it is great chilled from the refrigerator or heated with melted butter. It can be frozen too. I make mini loaves to give as great gifts! Adapted from Mike Dolan who posted it on recipelinks and I changed it to make it my own. It would even be good with chocolate chips added! :) Makes 2 regular loaves or 4 mini loaves. Enjoy! To make the bread even healthier, try substituting 1/2 of the oil with applesauce.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees Fahrenheit.
    2. 2
      Grease and flour well 2 bread loaf pans. I like to use 4 mini loaf pans for gifts.
    3. 3
      Sift together the flour(s), wheat germ if using, cinnamon, salt, baking soda and baking powder.
    4. 4
      In a separate bowl combine the eggs, brown sugar, white sugar, and oil.
    5. 5
      Add the dry ingredients slowly to the egg mixture.
    6. 6
      When thoroughly mixed, add the sour cream and vanilla.
    7. 7
      Finally, mix in the shredded zucchini, nuts and/or raisins.
    8. 8
      Pour the mixture into the two loaf pans (or mini pans).
    9. 9
      Bake at 350 degrees Fahrenheit for about 1 hour and 20 minutes.
    10. 10
      If baking mini loaves, adjust time to about 50 to 60 minutes.
    11. 11
      Use a toothpick placed in the center of the loaf to see if the loaves are done. The toothpick should be clean or just have a few crumbs on it.
    12. 12

    Ratings & Reviews:

    • on October 06, 2009


      Perfect trick on my DH! He "hates" zucchini but gobbled this up! My sister says it's the best use of zucchini ever! I used the 2 white/1 ww flour suggestion and I may try 2 ww and 1 white next time. I did as another reviewer suggested and left out the white sugar altogether. I used applesauce in place of the oil as I always do when baking. I used a bit of walnuts and raisins. Next time I'll try nuts in one, raisins in another and a few plain ones. Thanks for a great recipe!

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    • on September 19, 2009


      I have long used a sour cream recipe for banana bread, but never for zucchini. I will be from now on. So moist!!! This was a great breakfast this morning. I followed the recipe exactly. Thanks!

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    • on September 14, 2009


      This is a very moist bread everyone enjoyed it.Despite the fact that I did it backwards because I didn't read the instructions , so the wet ended up in the dry. I used the 2 flours and subbed 1 cup applesauce for the oil and only 1 tbls of oil. I also only used 1 cup packed brown sugar as I don't like things two sweet and tend to always half the sugar. When I make it again I would probably add more cinnamon, but that is a personnel thing I like spice!

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    Read All Reviews (7)


    Nutritional Facts for Sour Cream Zucchini Bread

    Serving Size: 1 (1689 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3075.2
    Calories from Fat 1437
    Total Fat 159.7 g
    Saturated Fat 25.3 g
    Cholesterol 299.1 mg
    Sodium 2488.7 mg
    Total Carbohydrate 378.2 g
    Dietary Fiber 13.1 g
    Sugars 214.0 g
    Protein 44.3 g

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