Sour Cream Zucchini Bread Recipe

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!

Prep Time 20 mins

Cook Time 95 mins

Calories 3075.2 kcal

Protein 88g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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)

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How to Make 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

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

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Frequently Asked Questions

How long does it take to make Sour Cream Zucchini Bread?

Sour Cream Zucchini Bread takes about 115 minutes from start to finish — roughly 20 minutes to prepare and 95 minutes to cook.

How many calories are in Sour Cream Zucchini Bread?

Sour Cream Zucchini Bread has approximately 3075.2 calories per serving, with about 88 g protein, 126 g carbohydrates and 245 g fat.

What ingredients do I need for Sour Cream Zucchini Bread?

The key ingredients for Sour Cream Zucchini Bread are Flour, Toasted Wheat Germ, Cinnamon, Salt, Baking Soda, Baking Powder. See the full list with measurements above.