Sour Cream Zucchini Bread
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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READY IN: 1hr 35mins
YIELD: 2 loaves(or 3-4 mini loaves)
UNITS: US
INGREDIENTS
Nutrition- 3
- 1
- 1teaspoon cinnamon
- 1teaspoon salt
- 1teaspoon baking soda
- 1⁄4teaspoon baking powder
- 3
- 1cup brown sugar
- 1cup white sugar
- 1cup oil (a neutral oil, I use corn or soy oil-or use 1/2 oil, 1/2 applesauce)
- 1teaspoon pure vanilla extract
- 2
- 1cup nuts (or raisins-good with both!)
- 1⁄2
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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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