CookGo
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Sour Cream Zucchini Bread

Cost $9.5, save $5

Source: Recommended by CookGo

  • 80 Min
  • 20 Servings
  • $9.5

INGREDIENTS

  • Wet Ingredients

    • 2 cups sugar
    • 1 cup vegetable oil
    • 🥚 3 eggs
    • 1 teaspoon vanilla extract
    • 1 cup sour cream

  • Dry Ingredients

    • 🌾 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 🧂 1 teaspoon salt
    • ½ teaspoon baking powder

  • Add-ins

    • 🥒 2 cups shredded zucchini
    • 1 cup chopped walnuts (Optional)

STEPS

1

Preheat the oven to 350°F (175°C). Lightly grease two 9x5-inch loaf pans.

2

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.

3

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.

4

Fold in zucchini and nuts just enough to evenly combine. Pour batter into the prepared loaf pans.

5

Bake in the oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.

NUTRIENTS

Per 1 serving

🔥

279

Calories

  • 3g
    Protein
  • 36g
    Carbs
  • 14g
    Fats

đź’ˇ Tips

To avoid excess liquid, pat the shredded zucchini dry with a clean towel before adding to the batter.For a richer flavor, toast the walnuts briefly before chopping and adding.The bread freezes exceptionally well—wrap it tightly in plastic wrap and store in the freezer for up to 3 months.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.