Zucchini Bread VII

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

Original recipe makes 2 – 9×5 inch loaves

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups shredded zucchini
1 cup chopped walnuts

  • PREP

    15 mins

  • COOK

    1 hr 20 mins

  • READY IN

    1 hr 35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
  2. 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.
  3. Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition

Calories: 318 kcal
Carbohydrates: 36.2 g
Cholesterol: 37 mg
Fat: 18.1 g
Fiber: 1.1 g
Protein: 4.2 g
Sodium: 206 mg

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