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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • 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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    • on September 21, 2013

      We loved it! I did 1.5 WW flour and 1.5 bread flour, half cup oil half cup Apple butter since we had no apple sauce on hand. Used Greek yogurt instead of sour cream. For sugar did 1 cup of brown sugar no white. I didn't have wheat germ but I added 1 Tbs flax seed. I mixed it and put in pans in the fridge, baked in the morning and sprinkled sugar in the raw 1packet on top of each load. Thanks for helping me make a healthier zucchini bread it was very moist!

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    • on October 15, 2010

      This loaf was so moist and tasty. I grated a bar of chocolate into it as well along with some walnuts. I made 2 mini loaves and one big loaf. Some has been put into the freezer to enjoy at a later date.Thanks for posting

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    • on August 17, 2010

      I can't believe I forgot to rate this! I really like the combo of wheat and regular flour. It was so yummy after the first batch I immediately made another batch. The sour cream is the trick...I think it all my quick bread recipes call for it. Thanks for posting!

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    • on August 16, 2009

      Very moist and tasty bread. I used the brown sugar, but subbed Splenda for the white sugar, and baked a little less time. I also used the 1 cup whole wheat flour option, and used the wheat germ. For nuts, I used pecans. This is a bit high in fat, so won't be making it often (but I don't have zukes around that often, anyway :) )but as a treat this is a great recipe.

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    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
    46%
    Total Fat 159.7 g
    245%
    Saturated Fat 25.3 g
    126%
    Cholesterol 299.1 mg
    99%
    Sodium 2488.7 mg
    103%
    Total Carbohydrate 378.2 g
    126%
    Dietary Fiber 13.1 g
    52%
    Sugars 214.0 g
    856%
    Protein 44.3 g
    88%

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