Quick, easy, delicious zucchini bread. Freezes very well so no fear with the overflowing garden veggie. You may omit the walnuts if you wish.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

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  • In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, beat together the sugar and oil. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the sour cream; stir just to combine. Fold in the zucchini and nuts; mixing just enough to evenly combine. Pour batter into prepared pans.

  • Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Facts

318.3 calories; 4.2 g protein; 36.2 g carbohydrates; 33 mg cholesterol; 205.7 mg sodium. Full Nutrition

Reviews (110)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/20/2003
This zucchini bread is the BEST ever!! I always get requests for this whenever I make it! It is very moist. We spread it with either butter or cream cheese, or just eat it plain. I always try to keep a bag of shredded zucchini in the freezer at all times, so I can make this whenever I want, not just in the summer! Read More
(41)

Most helpful critical review

Rating: 3 stars
05/09/2006
We thought this was good but we've had better zucchini bread. I won't be making this again. I will try another recipe from this sight. Sorry! Read More
(13)
125 Ratings
  • 5 star values: 88
  • 4 star values: 24
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
12/20/2003
This zucchini bread is the BEST ever!! I always get requests for this whenever I make it! It is very moist. We spread it with either butter or cream cheese, or just eat it plain. I always try to keep a bag of shredded zucchini in the freezer at all times, so I can make this whenever I want, not just in the summer! Read More
(41)
Rating: 5 stars
08/06/2007
yummy recipe; here are the changes i made: 1/2 the sugar, whole milk yogurt for the sour cream, and 1/2 ww flour. skipped the nuts and added choc chips (12 oz). made muffins instead of bread and baked for 30 min. Very tasty- a keeper. (i will add the nuts next time too). Read More
(33)
Rating: 5 stars
11/20/2005
This recipe is perfect!!! I made it this summer omiting nuts and it bakes as expected and keeps/freezes well. It has a very mild and sweet flavor that is not overpowered by the cinnamon of other recipes. I have even made this substituting apple sauce as well and has turned out just at good. Make it into mini muffins for tiny treats for the tots...they love them and don't know it's a vegetable!Thanks Lew for a keeper:-))) Read More
(28)
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Rating: 5 stars
10/17/2005
Great bread. I have made it several times with great results. I have been adding about a cup of chocolate chips 1 tbsp. cinnamon 1/2 tbsp. nutmeg and 1 tsp. allspice. Also it is a little bit oily - very moist but oily - and so I may try subbing some applesauce and cutting back on the oil. I also use fat-free sour cream - works great! Read More
(15)
Rating: 5 stars
11/17/2010
I love it when the reviews on a recipe don't even bother w/ additions because it's so good. This was that good. And yes I added some spice based on what I like. But the texture was what made it so incredible. Fabulous recipe! BTW I also used it to make mini-muffins. They're like little bites of heaven. Thanks for the recipe! Read More
(14)
Rating: 5 stars
03/17/2008
Everybody compliments me on how moist this bread is. This is one of my favorites. I add a little extra zucchini and sour cream. Read More
(13)
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Rating: 3 stars
05/08/2006
We thought this was good but we've had better zucchini bread. I won't be making this again. I will try another recipe from this sight. Sorry! Read More
(13)
Rating: 5 stars
09/08/2009
Finally... I found a zucchini bread I like! I was overloaded with zucchini this year and have tried 3 other recipes before this one. The others were too dense (almost spongey) and way too cinnamon-y for my tastes. Although I did add about a 1/2 teaspoon of cinnamon and allspice to this recipe give it a hint of flavor... it was just right not overpowering at all. The second time I made it I added a 1/2 cup of chopped apples... Delicious! I also drain my zucchini... I don't squeeze it out I just let it drain in a colander while I prepare the recipe. It still comes out super moist and delicious! Read More
(11)
Rating: 5 stars
08/08/2004
Easy simple & delicious...the sour cream adds great flavor. Great recipe for those who don't like cinnamon as most Zucchini bread recipes have spices. My husband loved this...better than all other recipes even tho' it's so simple. Read More
(9)