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Sour Cream Zucchini Bread
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Discover the secret to the best zucchini bread: it's the sour cream. This recipe is easy to follow and results in a delicious, moist bread with a fun twist of flavors.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
ingredients
3 cups flour
3 large eggs, beaten
2 cups sugar
1 cup oil
1 teaspoon vanilla extract
2 cups grated zucchini
1 cup chopped nuts
1 1/2 cup chocolate or cinnamon morsels
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon soda
1/4 teaspoon baking powder
1/2 cup sour cream
directions
Grease and flour two 9"x 5"x 3" loaf pans. Mix eggs, sugar, oil and flour.
Add the rest of dry ingredients and mix well. Batter will be thick at this point. Stir in zucchini, vanilla and sour cream. Batter will be thinner. Add nuts and morsels. Pour into prepared pans.
Bake at 350 degrees F for 60 to 65 minutes. Cool in pan 10 minutes then remove from pan, cool thoroughly.
added by
glasshousejohn
recipe tips
Squeeze out excess moisture from the grated zucchini to prevent the batter from being too wet.
Do not overmix the batter or it may turn out dense or dry.
For a healthier version, consider using half the amount of oil and replacing the other half with unsweetened applesauce.
Let the bread cool completely before slicing to prevent it from crumbling.
For a different flavor, try using different types of morsels, such as white chocolate or peanut butter chips.
If using cinnamon morsels, you may want to reduce the amount of ground cinnamon in the recipe to balance the flavors.
Rotate the pans halfway through the cooking time so they bake evenly.
Check the bread at the lower end of the suggested baking time range to avoid overbaking.
Try adding a simple glaze or cream cheese frosting for an extra sweet touch.
common recipe questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may change the texture slightly. Consider using a mix of whole wheat and all-purpose flour.
Is there a substitute for sour cream in this recipe?
You can use Greek yogurt as a substitute for sour cream.
Can I reduce the amount of sugar in the recipe?
Yes, you can reduce the sugar, but it will affect the overall sweetness of the bread. You can try using a heat-safe sugar substitute for part or all of the sugar (please note that we haven't tested that in this recipe).
What can I use instead of oil?
You can use applesauce or mashed banana as a healthier alternative to oil.
Can I omit the nuts?
Yes, the nuts can be omitted or replaced with seeds like sunflower or pumpkin seeds.
How do I know when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I freeze this zucchini bread?
Yes, cool the bread completely, then wrap it well and freeze. Thaw at room temperature when ready to eat.
Is it necessary to peel the zucchini before grating?
No, you do not need to peel the zucchini. The skin adds color and nutrients. You can peel it if desired.
Can I make muffins instead of bread with this batter?
Yes, this batter can be used to make muffins, but the baking time will be shorter.
How long will this zucchini bread last?
Stored in an airtight container, it will last for several days at room temperature or up to a week in the refrigerator.
nutrition data
327 calories, 18 grams fat, 39 grams carbohydrates, 4 grams protein per slice. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
April 7, 2020
Terrific recipe! I made it without the chocolate chips or morsels, but added a simple powdered sugar, milk, cinnamon glaze. Turned out wonderful, making more to freeze!
September 6, 2012
I didn't have any eggs so I substituted one very ripe banana. I also used chocolate chunks instead of chips. Poured into cupcake pans to make muffins and baked for 30 minutes and they came out perfect! Moist and fluffy and super yummy. Probably the best zucchini bread I've ever had.
August 26, 2009
Best zuccini bread I have ever tasted, bar none!
March 28, 2008
The sour cream really made this recipe! We use mini chocolate chips, as well, and I add flax seed or wheat germ to make it healthier for the kids - and it is so good, no one is really the wiser!