Sour Cream Zucchini Bread Recipe

Today we’re taking a look at my two favorite recipes (and a trio of equally easy and quick breads at the bottom of the post) – the very best of the best – and my family’s favs.

The lighter in crumb texture zucchini bread recipe is made with sour cream and one heartier zucchini bread recipe with added nuts and raisins.

It’s what’s called a quick bread , because it’s quick to make and there’s no yeast involved, as in no time spent waiting on the bread to rise.

The Best Chocolate Chip Zucchini Bread

I’m going with yes, albeit in the broader sense of the word healthy, because my offerings fill the soul as well as the stomach.

Technically, these two recipes are indulgent in calories and could be made even more so (if that’s yer thang!) if you added chocolate chips or cocoa powder, to transform the loaves into decadent chocolate zucchini

Present (see those beautiful specs o’green?), but these recipes are truly more cake-like than what would be considered healthy in the sense of added sugars and fats.

Banana Zucchini Bread Recipe

Now that you’ve seen the zucchini loaf with the sour cream included, how about gazing upon the second recipe made with nuts and raisins?

The one on the left is definitely heartier and heavier, as it has raisins and nuts, while the one on the right is more a tea-time offering, or impress the MIL with your culinary mad skilz kinda taste bud explosion of yum.

Both have the coconut oil adaptation, which while different than a regular, almost tasteless vegetable oil, is surprisingly well suited to these two recipes.

Easy Zucchini Bread With Cream Cheese Frosting

I fall within the first group, but am always trying to move anyone who falls in the second group to trust me when I say that these two recipes are quick bread magic, a delight for the palate!

So, in my attempt to convert the NOOOO! group, I adapted two recipes in the hopes that you guys who are wrinkling your noses will like at least one of them.

In the recipes, I was hoping the coconut oil would give the bread a lighter, less zucchini-ish taste with a hint of sweet tropical yum.

Sourdough Zucchini Bread (no Butter Or Oil)

I started with the cut open loaf to show you the up-close yummy goodness and as you can see, I added some mix-ins for this loaf.

Add some crunchy nuts (and if you toast them first – oh, momma!) and a few sweet raisins, then you have something suitable for company.

The nuts, oh man, the combo of the savory walnuts and pecans, juxtaposed with the sweet of the raisins was too much for me.

The Best Zucchini Bread

I was trying to make it last, cause let’s face it, I probably could have eaten most of that loaf in one sitting.

After I devoured the last morsel, I was left with the saddest pic: nothing but the memory and saddy sad crumbs of what used to be.

While I LOVE them both, as they each serve a particular mood and taste, the sour cream zucchini bread is hands down my favorite.

Healthy Zucchini Bread

When it is zucchini-pickin’ time of the year, the best advice I can give you is to make both recipes, eat all you want, then freeze the rest for a fresh from the garden tasting sweet treat.

You can either individually wrap or throw a couple of loaves in a large gallon-sized Ziplock bag, get as much air out as possible, and freeze.

In case you don’t, know this: sucking the air out of the bag prevents freezer burn. You know, if your zucchini bread actually lasts long enough in the freezer to suffer.

The Best Sour Cream Banana Bread

9: Bake in preheated oven for 80 minutes (start checking for over-browning at about an hour), or until a toothpick inserted into the center of the loaf comes out clean.

8: Let cool for 10 minutes in pan, then run knife along inside edges to loosen, then turn out onto racks to cool completely.

I am a confirmed zucchini bread maker so i needed little encouragement to read your variations. i will have to try the sour cream version. But my favorite secret Z-bread add-in is brown sugar. I go half and half with the white stuff. The brown sugar gives the bread a fabulous flavor.and inviting deep brown color. brown sugar and sour cream: can't wait to try it.

Zucchini Bread Recipe

I love zucchini bread and have convinced myself it is healthy--well, healthier than most alternatives. I cut back on the sugar and sub in some brown sugar, which gives the loaf a nice dark look. I'm going to try your sour cream recipe to see if that improves on an already-good thing.To complete the subscription process, please click the link in the email I just sent you. If you did not receive an email check your spam folder. Otherwise, add whitney@ to your address book and try again.

This delicious Lemon Zucchini Bread with sour cream is loaded with fresh lemon zest and grated zucchini then topped with a lemon glaze. The lemon zucchini loaf is super moist and has the perfect balance of lemon flavor.

Now, if you also love packing zucchini into delicious desserts and quick breads, then you won’t want to miss my Chocolate Chip Zucchini Bread! I remember growing up and we would make 3 or 4 batches of this delicious recipe on Saturdays to use up all our summer zucchini! It was delicious for sure, but now I can add a lemon zucchini bread recipe to the mix of delicious zucchini bread recipes!

Best Ever Zucchini Bread

You do not need to peel the zucchini bread shredding it.The skin softens when baked so you really can’t even tell! Plus, seeing the speckles of dark green zucchini are nice too! They reassure us that we are in fact eating a vegetable.

Don’t ring it out the zucchini. We want to keep the moisture, we just don’t want the zucchini to be sopping wet.

You want to make sure the lemon zucchini bread is cooled completely before pouring the glaze on top. Otherwise the heat of the bread will make the glaze run right off the bread.

Perfect Chocolate Zucchini Bread

Store the glazed lemon zucchini bread covered at room temperature for up to 3 days or in the fridge for 4-5 days.

To freeze, it’s easier to hold off on the glaze. Make the bread and let it cool completely, then double wrap in plastic wrap and then in aluminum foil. Store in the freezer for 1-2 months. Remove and let thaw in the fridge overnight. Once thawed, you can make the glaze and add it to the bread.

Yes you do! You need the fresh lemon zest for the bread and the fresh lemon juice for the glaze. Without fresh lemons, you really won’t get as strong or prominent of a lemon flavor. Lemon extract won’t provide the fresh lemon flavor. 

Zucchini Bread With Cream Cheese Sour Cream Frosting

You will see a bit of the glaze come down the sides of the bread. However, you don’t want the glaze to stream off the bread to where you lose all the glaze. If so, either your bread wasn’t cooled enough or your glaze was a bit too runny. 

Yes you can! I used fresh zucchini that I shredded, but I’d made zucchini bread using shredded zucchini that was frozen and then thawed. I just had to drain and dab out a bit more liquid with the frozen than with the fresh. 

Typically Greek yogurt is a great substitute for sour cream. I haven’t made this recipe using Greek yogurt, but it should turn out fairly similar if not exact. 

Pineapple Zucchini Bread

Did you make this recipe? I’d love to hear about it! Leave a rating and review or scroll below the recipe card and do so there. 

Calories: 431 kcal (22%) Carbohydrates: 66 g (22%) Protein: 5 g (10%) Fat: 17 g (26%) Saturated Fat: 13 g (65%) Cholesterol: 58 mg (19%) Sodium: 104 mg (4%) Potassium: 208 mg (6%) Fiber: 1 g (4%) Sugar: 41 g (46%) Vitamin A: 165 IU (3%) Vitamin C: 6.2 mg (8%) Calcium: 71 mg (7%) Iron: 1.8 mg (10%)

Did you make this recipe? Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @ on Instagram and Facebook so I can see what you’re making!My favorite zucchini bread recipe is a sweet and savory, full of flavor, moist bread! Slice a piece of heaven and enjoy this delicious quick bread with your family and friends.

Blueberry Zucchini Bread Story

Zucchini is in abundance right now and no better way than to enjoy fresh quick bread this season! Try this chocolate zucchini bread, blueberry zucchini bread or pistachio zucchini bread for more great zucchini recipes.

I promise this is the only zucchini bread recipe that you will ever need!  It has been perfected and is a tried and true recipe that everyone raves about. This zucchini recipe is a MUST make and so delicious! The fresh zucchini creates a hidden flavor that makes this bread sweet and savory. Add in a hint of cinnamon and vanilla for extra flavoring. Then finish the mixture off with a blend of sour cream in the bread mix. Blend together and you will have the perfect combination of zucchini bread!

This tried and true

Slow Cooker Sour Cream Chocolate Zucchini Bread