Sour Cream Zucchini Bread
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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.
- Ready In:
- 1hr 35mins
- Yields:
- Units:
Nutrition Information
11
People talking
ingredients
- 3 cups flour, sifted (try 2 cups white flour, 1 cup whole wheat)
- 1 tablespoon toasted wheat germ (optional)
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 3 eggs
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup oil (a neutral oil, I use corn or soy oil-or use 1/2 oil, 1/2 applesauce)
- 1 teaspoon pure vanilla extract
- 2 cups zucchini, shredded, squeezed to remove excess liquid
- 1 cup nuts (or raisins-good with both!)
- 1⁄2 cup light sour cream (or plain yogurt)
directions
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour well 2 bread loaf pans. I like to use 4 mini loaf pans for gifts.
- Sift together the flour(s), wheat germ if using, cinnamon, salt, baking soda and baking powder.
- In a separate bowl combine the eggs, brown sugar, white sugar, and oil.
- Add the dry ingredients slowly to the egg mixture.
- When thoroughly mixed, add the sour cream and vanilla.
- Finally, mix in the shredded zucchini, nuts and/or raisins.
- Pour the mixture into the two loaf pans (or mini pans).
- Bake at 350 degrees Fahrenheit for about 1 hour and 20 minutes.
- If baking mini loaves, adjust time to about 50 to 60 minutes.
- 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.
- Enjoy!
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RECIPE MADE WITH LOVE BY
@Sharon123
Contributor
@Sharon123
Contributor
"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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Bake for 50 min to one hour and it's perfect!!
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Thankfully I checked both of my loaves and hour in because they were over baked. Both loaves ended up small and dry. I wouldn't use this recipe again. It was not moist.
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My family loved this recipe! We love cinnamon, so I doubled up on that, and added a pinch of cloves. I also used 1/2 cup of homemade apple butter for 1/2 of the oil, and 1 teaspoon of butter vanilla in addition to what the recipe called for. I've made zucchini bread before, but the moistness & flavor in this recipe will make it my go to.
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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! -
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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