Ingredients
Scale
- 3 eggs
- 2 cups granulated sugar
- 1 cup neutral vegetable oil
- 1 tsp vanilla extract
- 3 cups plain flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1 cup sour cream
- 2 cups grated zucchini
- 1 cup chopped walnuts
Instructions
- Prepare the Oven and Pans: Begin by preheating your oven to 350°F (175°C). While the oven is warming up, lightly grease two 9×5-inch loaf pans to keep the zucchini bread from sticking.
- Mix the Wet Ingredients: In a large bowl, beat together the granulated sugar and neutral vegetable oil using an electric mixer until well combined. Add the eggs one at a time, ensuring to blend thoroughly after each addition. Stir in the vanilla extract until the mixture is smooth.
- Combine Dry Ingredients: In another large bowl, sift together the flour, baking soda, salt, and baking powder so they are evenly mixed. This helps avoid clumping and ensures even leavening of the bread.
-
Make the Batter: Gradually blend the wet ingredients from the previous step into the dry ingredients in two batches. Alternate adding the wet mixture and sour cream, stirring just enough after each addition to combine. Then, gently fold in the grated zucchini and chopped walnuts until evenly incorporated throughout the batter—be careful not to overmix, as this keeps the bread tender. (Feel free to save a few walnuts to sprinkle on top for extra crunch.)
- Bake the Zucchini Bread: Pour the finished batter into the prepared loaf pans, dividing it evenly. Bake in the preheated oven for about 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the loaves from the oven and let them cool in the pans for about 10 minutes before transferring to a wire rack to finish cooling. For a moist and flavorful texture, wrap the cooled loaves and let them rest overnight before slicing.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
Nutrition
- Serving Size: 10 servings
- Calories: 320 kcal per serving