zucchini bread with sour cream recipe

Written ByJenny Smyth Posted on
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The Best zucchini bread with sour cream recipe

I’ve always been a fan of zucchini bread, and this recipe with sour cream takes it to a whole new level. I first discovered this recipe on a family vacation to the countryside, where my aunt would make it for us every morning.

The combination of the moist zucchini, the tangy sour cream, and the sweetness of the sugar was like nothing I’d ever tasted before. It’s a perfect breakfast or snack option for any occasion, and it’s even healthier than regular bread because of the added vegetables.

My kids love helping me in the kitchen, and this recipe is one of their favorites – they get to mix and knead the dough, and then we all get to enjoy the fruits of our labor together. As a busy mom, I appreciate that this recipe is easy to make ahead of time and can be stored in the fridge or freezer for later use.

Plus, it’s a great way to get my kids to eat more veggies without them even realizing it! The end result is a deliciously moist and flavorful bread that’s perfect for toast, sandwiches, or just snacking on its own.

One of my favorite things about this recipe is that it’s so versatile – you can make it into muffins or loaves, or even add in other ingredients like nuts or chocolate chips to mix things up. And because it’s made with real ingredients like zucchini and sour cream, you don’t have to worry about any artificial preservatives or additives getting in the way of your healthy eating goals.

Whether you’re looking for a tasty breakfast option or a fun project for your kids, this zucchini bread with sour cream is sure to hit the spot.

Zucchini Bread with Sour Cream

4.8 from 1664 votes

This moist and delicious zucchini bread is made with sour cream for added richness. It’s perfect for breakfast or a snack.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 10Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

Ingredients

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup granulated sugar
1/2 cup vegetable oil
1/2 cup sour cream
1 tsp vanilla extract
2 large eggs
1 1/2 cups grated zucchini
1/2 cup chopped walnuts (optional)

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan and set it aside.
3In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
4Mix well and set the dry ingredients aside.
5In a large bowl, whisk together the granulated sugar, vegetable oil, and sour cream until well combined.
6Add the vanilla extract and eggs, one at a time, mixing well after each addition.
7The mixture should become smooth and slightly thickened.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Be careful not to overmix.
10Fold in the grated zucchini and chopped walnuts (if using).
11The batter should be thick and the zucchini will be visible throughout.
12Pour the batter into the prepared loaf pan and smooth the top with a spatula.
13Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
14The top should be golden brown and firm to the touch.
15Allow the zucchini bread to cool in the pan for 10 minutes.
16Then, transfer it to a wire rack to cool completely before slicing.
17This allows the bread to set and makes it easier to slice without crumbling.

🔧Equipment

Mixing bowl
Loaf pan
Oven
Grater
Spatula
Mixing Spoon

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 11g💛Saturated Fat: 2g❤️Cholesterol: 30mg🧂Sodium: 200mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 3g

📝Notes

Tips: For a healthier option, substitute half of the all-purpose flour with whole wheat flour. You can also add other mix-ins like chocolate chips or raisins for added flavor.

This zucchini bread with sour cream is always a good idea for any occasion – whether you’re looking for a tasty breakfast option or a fun project for your kids. One thing I love about this recipe is how easily it scales up or down depending on how many people you’re serving – just multiply all the ingredients accordingly and adjust your baking time as needed.

And don’t forget that leftover zucchini bread makes an amazing snack or side dish – just reheat it in the oven until crispy on top and serve alongside your favorite soups or stews. With its perfect balance of moisture and flavor plus its versatility as both a sweet treat and savory side dish – this zucchini bread with sour cream has earned its place as one of my family’s go-to comfort foods!

❓ Frequently Asked Questions About Zucchini Bread with Sour Cream

1.

Q: Can I use other types of summer squash instead of zucchini?

2.

Q: Do I have to use sour cream or can I substitute with another ingredient?

3.

Q: How do I store leftover zucchini bread?

4.

Q: Can I make this recipe gluten-free by substituting some of the flour?
A:
The short answer is yes, you can use other types of summer squash instead of zucchini – in fact, many people prefer using yellow crookneck or straightneck squash because they hold their shape better in baked goods.
A:
While sour cream does add a rich flavor to this recipe, you can substitute it with other ingredients if you’re looking for a lighter option – try using Greek yogurt or buttermilk instead!
A:
To store leftover zucchini bread, simply wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container in the fridge for up to 3 days – you can also freeze it for up to 2 months!
A:
Yes, you can make this recipe gluten-free by substituting some of the flour with almond flour or coconut flour – just keep in mind that these flours have different textures and flavors than traditional wheat flour!
A:
One thing to note when using summer squash instead of zucchini is that they tend to be more delicate and prone to breaking down during baking – so be gentle when mixing them into your dough!

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