Zucchini Bread

Zucchini Bread
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Tender, moist and not too sweet. This zucchini bread freezes well and is a great way to use up the abundance of summer squash. I made this to share with the Eastvale Garden Group and there was not a piece leftover.
Servings Prep Time
2loaves 15minutes
Cook Time
80minutes
Servings Prep Time
2loaves 15minutes
Cook Time
80minutes
Zucchini Bread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Tender, moist and not too sweet. This zucchini bread freezes well and is a great way to use up the abundance of summer squash. I made this to share with the Eastvale Garden Group and there was not a piece leftover.
Servings Prep Time
2loaves 15minutes
Cook Time
80minutes
Servings Prep Time
2loaves 15minutes
Cook Time
80minutes
Ingredients
Servings: loaves
Units:
Instructions
  1. Preheat oven to 350° Butter and flour 2 loaf pans.
  2. In a large bowl, sift together flour, baking powder, baking soda and salt. Set aside.
  3. In a mixing bowl, beat together the sugar, oil and vanilla. Stir in the eggs one at a time, beating until completely incorporated before adding the next egg.
  4. With the mixer running on low speed alternate adding the flour and sour cream until all the dry ingredients and sour cream are incorporated. Do not over mix. Fold in shredded zucchini & nuts if using. Divide batter between the two prepared loaf pans.
  5. Bake at 350° for about 1 hour - 1 hour 15 minutes or until toothpick inserted in the center comes out clean. If the bread seems to be browning too much, tent loosely with aluminium foil at about 1 hour.
  6. Turn bread onto cooling rack and allow to cool before slicing. If freezing bread, cool completely, wrap tightly in plastic wrap and then aluminium foil.
Recipe Notes

An 9" x 5'" loaf pan will result in a thinner loaf and will take about 1 hour to bake.  8" x 4" loaf will be taller but may require additional baking time.

 

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Comments

Zucchini Bread — 1 Comment

  1. Well yum-o! Even though our zukes will not be ready for another 6-8 weeks, it’s never too early to start collecting zucchini recipes. This one looks Delish. Of course I’ll sub Greek yogurt for the sour cream. Great photo! Thanks Penny.

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