How to Make Sour Cream Zucchini Bread - A Step-by-Step Guide

There's something incredibly satisfying about baking your own bread, especially when it's a recipe as delicious and versatile as sour cream zucchini bread. This moist and flavorful quick bread is the perfect way to use up an abundance of summer zucchini, and it's a great addition to any brunch spread or afternoon tea.

One of the best things about this recipe is that it's incredibly easy to make. With just a handful of simple ingredients and a few minutes of prep time, you can have a loaf ...

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Ingredients

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup sour cream
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 35 mins
  • Servings: 20
  • Yield: 2 9x5-inch loaves

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
  • 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.
  • 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.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.
  • Nutrition

    279 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Cholesterol: 35mg
    • Sodium: 196mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 1g
    • Total Sugars: 21g
    • Protein: 3g
    • Vitamin C: 3mg
    • Calcium: 29mg
    • Iron: 1mg
    • Potassium: 101mg