Go Back
–+ servings
Soft & Sweet Sour Cream Zucchini Bread

Soft & Sweet Sour Cream Zucchini Bread That Stays Moist for Days

This Soft & Sweet Sour Cream Zucchini Bread offers delightful flavor and moisture, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar Feel free to swap with brown sugar for a richer flavor.
  • 1/2 cup Vegetable Oil Melted butter can be a delightful alternative.
  • 2 large Eggs For a vegan option, use flax eggs instead.
  • 1 teaspoon Vanilla Extract Consider almond extract for a different twist.
  • 2 cups All-Purpose Flour Try whole wheat flour for a healthier option.
  • 1 teaspoon Baking Soda Always ensure it's fresh for a proper rise.
  • 1 teaspoon Baking Powder Check the expiry date to ensure effectiveness.
  • 1/2 teaspoon Salt Using sea salt can add a subtle depth.
  • 1 cup Sour Cream Greek yogurt can easily substitute for a similar result.
  • 2 cups Zucchini Medium-sized ones add moisture; remove seeds from larger zucchinis.
  • 1/2 cup Chopped Walnuts Optional; pecans work beautifully as well.
For the Topping
  • 1 tablespoon Cinnamon Sugar Adds a delightful sweet crust.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • box grater
  • Loaf pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans generously.
  2. In a large mixing bowl, beat together granulated sugar and vegetable oil until smooth. Add the eggs one at a time, mixing thoroughly until creamy.
  3. Stir in the vanilla extract until smooth and aromatic.
  4. In a separate bowl, sift together flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, alternating with sour cream. Mix gently.
  5. Gently fold in the grated zucchini and chopped walnuts, being careful not to overmix.
  6. Pour the batter evenly into the prepared loaf pans and smooth the tops. Sprinkle walnuts on top if desired.
  7. Bake in the preheated oven for approximately 1 hour and 20 minutes. Check for doneness with a toothpick inserted in the center.
  8. Allow the bread to cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Resting the bread overnight wrapped in plastic enhances moisture and flavor.

Tried this recipe?

Let us know how it was!