Zucchini Bread VII

Zucchini Bread VII

LBSIEGEL

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

1 h 35 m servings 318 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 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.

Reviews

Read all reviews 88
  1. 99 Ratings

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Most helpful positive review

This zucchini bread is the BEST ever!! I always get requests for this whenever I make it! It is very moist. We spread it with either butter or cream cheese, or just eat it plain. I always try ...

Most helpful critical review

We thought this was good, but we've had better zucchini bread. I won't be making this again. I will try another recipe from this sight. Sorry!

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This zucchini bread is the BEST ever!! I always get requests for this whenever I make it! It is very moist. We spread it with either butter or cream cheese, or just eat it plain. I always try ...

yummy recipe; here are the changes i made: 1/2 the sugar, whole milk yogurt for the sour cream, and 1/2 ww flour. skipped the nuts and added choc chips (12 oz). made muffins instead of bread an...

This recipe is perfect!!! I made it this summer omiting nuts and it bakes as expected and keeps/freezes well. It has a very mild and sweet flavor, that is not overpowered by the cinnamon of othe...

Great bread. I have made it several times, with great results. I have been adding about a cup of chocolate chips, 1 tbsp. cinnamon, 1/2 tbsp. nutmeg, and 1 tsp. allspice. Also, it is a little bi...

I love it when the reviews on a recipe don't even bother w/ additions because it's so good. This was that good. And yes I added some spice based on what I like. But the texture was what made ...

We thought this was good, but we've had better zucchini bread. I won't be making this again. I will try another recipe from this sight. Sorry!

Everybody compliments me on how moist this bread is. This is one of my favorites. I add a little extra zucchini and sour cream.

Finally... I found a zucchini bread I like! I was overloaded with zucchini this year, and have tried 3 other recipes before this one. The others were too dense (almost spongey) and way too cin...

This is a very moist and tasty bread. I added 3 teaspoons of cinnamon and substituted yogurt for the sour cream (it cuts down on the fat, plus I always have a container of yogurt on hand). I w...

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