Zucchini Bread

Zucchini Bread

Zucchini Bread

I had some zucchini so I decided to make zucchini bread today. The recipe is easy- I doubled it and since I was using foil pans that are a little smaller than the 9×5-inch pans the recipe calls for I got 6 loaves of bread instead of 4. The addition of sour cream gives the bread a richness that is just yummy!!

Zucchini Bread

3 c. flour

3 eggs

2 c. sugar, I use less

2 c. shredded zucchini

1 c. oil

1 c. chopped nuts or raisins, optional

½ c. sour cream or Greek yogurt

1 t. each vanilla, cinnamon, salt and baking soda


Preheat oven to 350 degrees and grease 2 (9×5 inch) loaf pans. Set aside. Place flour in large bowl. Beat eggs and add with remaining ingredients to flour, mixing well and scraping bowl. Pour batter into prepared pans and bake 1 hour , or until browned and toothpick in center emerges clean. Cool in pans on wire rack. Freezes well. Makes 2 .

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