Rating: 4.5 stars
133 Ratings
  • 5 star values: 93
  • 4 star values: 24
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 1

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

Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
20
Yield:
2 - 9x5 inch loaves
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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 calories; protein 4.2g; carbohydrates 36.2g; fat 18.1g; cholesterol 33mg; sodium 205.7mg. Full Nutrition
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