Zucchini Bread

This Zucchini bread is a hot favorite in our house. It is practically the only way my kids will eat Zucchini. This versatile bread can be eaten for breakfast,brunch, dessert or tea. I always double the recipe and make a few extra loaves as this recipe freezes really well.

 Zucchini Bread

Zucchini Bread

Zucchini Bread
3 C flour
1 t salt
1/4 t baking powder
1 t baking soda
1 t cinnamon
2 c sugar
3 eggs
1 C olive oil
1/2 C sour cream
1 t vanilla
2 C shredded or grated Zucchini
1 C raisin or chopped nuts (optional)

  • In a large bowl combine together flour, salt, baking powder, baking soda, cinnamon and sugar.
  • Mix together thoroughly.
  • Add oil and eggs, beat well.
  • Stir in sour cream and vanilla.
  • Mix in Zucchini and nuts (if using).
Zucchini Bread Batter

Zucchini Bread Batter

  • Pour the batter into 2 greased loaf pans or a bundt pan.
Zucchini Bread Batter in Loaf Pan

Zucchini Bread Batter in Loaf Pan

Zucchini Bread Batter in Bundt Pan

Zucchini Bread Batter in Bundt Pan

  • Bake in two greased loaf at 350 for 40-45 minutes.
  • Remove from the oven and let them sit for 2-3 minutes.
Zucchini Bread Batter in Loaf Pan

Zucchini Bread Batter in Loaf Pan

Zucchini Bread in Bundt Pan

Zucchini Bread in Bundt Pan

  • Remove from baking pans and serve.
  • You can dust the loaves with confectioners sugar, if you wish.
Zucchini Bread

Zucchini Bread

Zucchini Bread

Zucchini Bread

Zucchini Bread

Zucchini Bread

5 thoughts on “Zucchini Bread

  1. This recipe looks good. Most zucchini bread recipes have cloves and to me that ruins the taste of the bread. Save a piece for me to try!!!

  2. This is a similar recipe for my carrot cake. I use 3 cups of carrots, 2 teaspoons of cinnamon and no sour cream. I am looking forward to trying this recipe as sour cream always makes a moist bread. I wonder if you could substitute yogurt for a lower fat recipe.

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