Zucchini Bread Recipes With Sour Cream

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3 cups flour 3 large eggs, beaten 2 cups sugar 1 cup oil 1 teaspoon vanilla extract 2 cups grated zucchini 1 cup chopped nuts 1 1/2 cup chocolate or cinnamon morsels 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon soda 1/4 teaspoon baking powder 1/2 cup sour cream

Add the rest of dry ingredients and mix well. Batter will be thick at this point. Stir in zucchini, vanilla and sour cream. Batter will be thinner. Add nuts and morsels. Pour into prepared pans.

Best Zucchini Bread Recipe (moist!)

Yes, you can use whole wheat flour, but it may change the texture slightly. Consider using a mix of whole wheat and all-purpose flour.

Yes, you can reduce the sugar, but it will affect the overall sweetness of the bread. You can try using a heat-safe sugar substitute for part or all of the sugar (please note that we haven't tested that in this recipe).

Stored in an airtight container, it will last for several days at room temperature or up to a week in the refrigerator.

Chocolate Zucchini Bread Recipe

327 calories , 18 grams fat , 39 grams carbohydrates , 4 grams protein per slice . This recipe is low in sodium.

This iconic whiskey is a Jack of all trades when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.

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Lemon Zucchini Bread (with Sour Cream) — Salt & Baker

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 and Zucchini Chocolate Chip Muffins! 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! 

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.

Pineapple Zucchini Bread With White Chocolate Chips

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.

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

Sweet Zucchini Lemon Bread

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. 

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. 

Zucchini Banana Bread Recipe

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. 

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.

How To Make Sourdough Zucchini Bread

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!This easy Sour Cream Zucchini Bread is moist, tender, has just the right amount of sweetness and warm spices, and is one of the best ways to use up some of that extra zucchini!

Flavored with cinnamon, ginger, cloves, and vanilla, it’s super simple to make (you don’t even need a mixer). And it’s freezer-friendly and easily customizable too!

Best Zucchini Bread Recipe

Last week, I rounded up some of my best, easy, other-than-zucchini-bread zucchini recipes for you to try. Be sure to check out that post for some yummy ideas.

And, as promised, today I’ve got my favorite zucchini bread recipe for you…this zucchini bread with sour cream that I’ve been making for years!

I love this recipe for a few reasons, the first being that it’s easy to make. Just mix the batter together by hand, pour it into the pans and bake. The house will smell sooo good while it’s baking!

My Favorite Zucchini Bread Recipe (tried And True!)

The sour cream adds some richness and makes the bread even more moist while not thinning out the batter. It also helps give the bread a more tender and a somewhat finer crumb.

And I really love that it’s not overly sweet and that it’s got all those lovely warm spices there tantalizing your taste buds in the background.

Enjoy it for breakfast with some coffee or tea, as an anytime snack or even as dessert…with or without a slathering of butter!

Sour Cream Banana Bread Or Muffins

2: Spray two 8½ x 4½-inch loaf pans with cooking spray. Line the long side of each loaf pan with parchment paper; leave a small amount of overhang that you can use later to easily lift the baked bread out of the pans.

10: Carefully remove the loaves from the pans, remove the parchment paper, and allow them to cool completely on a wire cooling rack.

Note: This is just a brief overview of the steps. Scroll down to the recipe card at the end of the post for the full printable recipe with ingredient amounts and detailed instructions.

Gluten Free Zucchini Banana Bread

Once cooled, wrap your zucchini bread tightly in plastic wrap or in a plastic storage bag and store at room temperature for 2 to 3 days or up to a week in the refrigerator. Freeze for longer-term storage.

This zucchini bread freezes very well! You can freeze it either as a whole loaf or in slices. Slices are great because you can just take out a piece or two as you need it.

Once cooled, wrap the whole loaf or each individual slice with plastic wrap and then with aluminum foil. Place in a freezer bag and freeze for up to 2 to 3 months. Thaw either in the refrigerator or at room temperature (keep it wrapped while thawing), and enjoy!

Moist Chocolate Chip Zucchini Bread

This recipe makes 2 loaves of zucchini bread, so you can enjoy one now and either freeze one for later or give one away. They’re perfect for sharing!

I hope you try this Sour Cream Zucchini Bread recipe and love it as much as I do. Thanks for visiting today!

Hi, Monika! That will really depend on the size of the zucchini. For reference, I used one zucchini that was just about 1 pound to get 2 cups. I would consider that a medium-sized zucchini. If smaller, you may need to use 2. Hope that helps!

Zucchini Bread (better Than Ever!)

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