Classic Zucchini Bread
HB-3402 · Hand-built original · American
An American spiced zucchini loaf with cinnamon and sour cream, baked until a toothpick comes out clean.
AmericanAppetizer, Bread, Side Dish, Snack1 hr 20 minServes 12154 kcalVegetarianLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: zucchini
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:12quantities adjust to match
Ingredients
- 1 cup all-purpose flour (more for dusting the pan)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- ¼ cup canola oil
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 ½ cups grated fresh zucchini (about 2 medium zucchini)
Method
- Heat the oven to 350°F, spray a 9 x 4 x 3 inch loaf pan with nonstick cooking spray, dust with flour and tap out the excess.
- Whisk the flour, cinnamon, salt and baking soda in a medium bowl.
- Beat the oil, granulated sugar, brown sugar and eggs in a large bowl until combined, then mix in the vanilla and sour cream.
- Squeeze the grated zucchini with hands, paper towels or cheesecloth to remove excess liquid and stir into the batter.
- Mix in the flour mixture just until fully combined and add the batter to the prepared pan.
- Bake for 50-60 minutes until a toothpick inserted in the centre comes out clean.
- Cool for about 10 minutes in the pan, then turn out and cool for at least 30 minutes more before slicing and serving.
Prep: 20 min · Cook: 60 min · Total: 80 min
Nutrition (per serving, where published)
154 kcalCalories
2 gProtein
22 gCarbs
7 gFat
1 gFibre
13 gSugars
133 mgSodium
34 mgCholesterol
1 servingServing