Sour Cream Zucchini Bread Rezept

Indulge in this unbelievably moist and delicious Sour Cream Zucchini Bread! Perfect fresh from the oven, it's equally delightful chilled or warmed with a pat of butter. This recipe makes two standard loaves or four adorable mini loaves – ideal for gifting! Adapted from a classic recipe, this version is easily customizable with chocolate chips for extra decadence. For a healthier twist, try substituting half the oil with applesauce. Get ready to experience the ultimate comfort bread!

Vorbereitung 20 Min.

Kochzeit 95 Min.

Kalorien 3075.2 kcal

Eiweiß 88g

Bewertung Sei der Erste

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Sour Cream Zucchini Bread

3 cups all-purpose flour
1/2 cup wheat germ (optional)
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 large eggs
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded zucchini
1/2 cup chopped nuts (optional)
1 cup sour cream
1/4 cup applesauce (optional, as substitute for oil)
1/2 cup raisins (optional)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Sour Cream Zucchini Bread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Sour Cream Zucchini Bread

Preheat oven to 350°F (175°C).
Grease and flour two 9x5 inch loaf pans, or four mini loaf pans.
In a large bowl, whisk together 3 cups all-purpose flour, 1/2 cup wheat germ (optional), 2 teaspoons ground cinnamon, 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon baking powder.
In a separate bowl, whisk together 2 large eggs, 1 cup packed light brown sugar, 1/2 cup granulated sugar, and 1/2 cup vegetable oil (or 1/4 cup oil and 1/4 cup applesauce).
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in 1 cup sour cream and 1 teaspoon vanilla extract.
Fold in 2 cups shredded zucchini, 1/2 cup chopped nuts (optional), and 1/2 cup raisins (optional).
Divide the batter evenly among the prepared loaf pans.
Bake for 60-75 minutes for standard loaves, or 50-60 minutes for mini loaves. Insert a toothpick into the center; if it comes out clean (or with a few moist crumbs), the bread is done.
Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Information (Approximate per serving)

Sodium

103 g

Sugar

856g

Fat

126g

Carbs

126g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Summer Recipes Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Sour Cream Zucchini Bread?

Sour Cream Zucchini Bread dauert insgesamt etwa 115 Minuten – ungefähr 20 Minuten Vorbereitung und 95 Minuten Kochzeit.

Wie viele Kalorien hat Sour Cream Zucchini Bread?

Sour Cream Zucchini Bread hat etwa 3075.2 Kalorien pro Portion, mit ungefähr 88 g Eiweiß, 126 g Kohlenhydraten und 245 g Fett.

Welche Zutaten brauche ich für Sour Cream Zucchini Bread?

Die wichtigsten Zutaten für Sour Cream Zucchini Bread sind Flour, Toasted Wheat Germ, Cinnamon, Salt, Baking Soda, Baking Powder. Die vollständige Liste mit Mengenangaben findest du oben.