Sour Cream Zucchini Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup brown sugar
- 1 cup white sugar
- 3 eggs
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon baking powder
- 3 cups flour sifted (try 2 cups white flour, 1 cup whole wheat)
- 1 tablespoon toasted wheat germ (optional)
- 1 cup oil (a neutral oil, i use corn or soy oil-or use
- 2 cups zucchini shredded, squeezed to remove excess liquid
- 1 cup nuts (or raisins-good with both!)
- 1/2 cup light sour cream (or plain yogurt)
- Carbohydrate 522.418687830772 g
- Cholesterol 251.783333332505 mg
- Fat 93.9885499998178 g
- Fiber 1.94213334043821 g
- Protein 9.07285083298418 g
- Saturated Fat 59.4124033332198 g
- Serving Size 1 1 loaves(or 3-4 mini loaves) (936g)
- Sodium 930.64991672341 mg
- Sugar 520.476554490334 g
- Trans Fat 6.60005691665737 g
- Calories 2886 calories
Preheat oven to 350 degrees Fahrenheit. Grease and flour well 2 bread loaf pans. I like to use 4 mini loaf pans for gifts. Sift together the flour(s), wheat germ if using, cinnamon, salt, baking soda and baking powder. In a separate bowl combine the eggs, brown sugar, white sugar, and oil. Add the dry ingredients slowly to the egg mixture. When thoroughly mixed, add the sour cream and vanilla. Finally, mix in the shredded zucchini, nuts and/or raisins. Pour the mixture into the two loaf pans (or mini pans). Bake at 350 degrees Fahrenheit for about 1 hour and 20 minutes. If baking mini loaves, adjust time to about 50 to 60 minutes. Use a toothpick placed in the center of the loaf to see if the loaves are done. The toothpick should be clean or just have a few crumbs on it. Enjoy!
