There are a million zucchini bread recipies out there. All of them are good. I have been playing around with a bunch and kind of tweeked this to our taste. The sour cream makes it so moist that it almost melts in your mouth. I can't keep up with the family eating it! I like to use the sugar and cinnamon for dusting my pans but you can use flour instead if you don't want it that sweet. This is a great way to use all that zucchini in your garden.
If anyone has other zuchinni recipes let me know! I have it coming on in the garden now and I need to be baking baby!
1 cup white sugar
1 cup brown sugar
1 cup wesson oil
2 cups grated zucchini
3 cups all purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
1/4 teaspoon baking powder
3 eggs
1/2 cup sour cream (this is the secret ingredient)
3 tablespoons vanilla
1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees. Spray 2 loaf pans with oil and then dust them with a sugar and cinnamon combination-I do about a cup of white sugar and mix in 1 tablespoon of cinnamon. Use it like you would the flour that you dust your baking pans with.
Mix sugar,oil, and zucchini. In separate bowl;, mix flour,salt,cinnamon,baking powder,and baking soda. Beat eggs until light and foamy. Add vanilla, then zucchini mixture to egg mixture. Add flour mixture to egg mixture; add sour cream last. If using nuts add at end after everything else is mixed. Divide batter into 2 greased loaf pans. Bake at 350 degrees for 1 hour. Remove from pans at once and cool on rack. Good to wrap in aluminum foil and freeze.
( You can add chocolate chips, raspberries, blueberries, raisins, or pecans )
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