This quick and easy zucchini bread with sour cream is delicious. It freezes very well, so don't fear if your garden is overflowing with zucchini.
Ingredients
- sugar: 2 cups
- vegetable oil: 1 cup
- eggs: 3 piece
- vanilla extract: 1 tsp
- all-purpose flour: 3 cups
- baking soda: 1 tsp
- salt: 1 tsp
- baking powder: 0.5 tsp
- sour cream: 1 cup
- zucchini: 2 cups (shredded)
- walnuts: 1 cup (chopped, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
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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.
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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.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.
