Zucchini Bread VII

Quick, easy, delicious zucchini bread. Freezes very well so no fear with the overflowing garden veggie. You may omit the walnuts if you wish.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 318 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 3 eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 cup sour cream
• 1 cup vegetable oil
• 2 cups sugar
• 2 cups shredded zucchini

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

Step 2

In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, beat together the sugar and oil. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the sour cream; stir just to combine. Fold in the zucchini and nuts; mixing just enough to evenly combine. Pour batter into prepared pans.

Step 3

Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.