Old Fashioned Zucchini Bread
This old fashioned zucchini bread is a great way to use up any extra zucchini from your summer garden. It is easy to make and ultra moist too!
Servings: 6 servings (1 loaf)
Calories: 477kcal
Cost: $10
Equipment
- loaf pan 9 x 5 inch
Ingredients
- 1 ½ cups all purpose flour
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup vegetable oil or other neutral oil such as safflower oil
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup sour cream
- 1 cup shredded zucchini about one large zucchini
Instructions
- Preheat your oven to 350 degrees and grease a 9 x 5 inch loaf pan. Set aside.
- Grate your zucchini. Dab the shredded zucchini with paper towels. Remove excess moisture but don’t completely dry it out.
- In a large bowl combine the dry ingredients. Stir well with a large spoon.
- Next, add in the wet ingredients (including the zucchini). Mix well with a stand or hand mixer until well combined. Do not over mix.
- Pour into a greased 9 x 5 inch loaf pan. Bake for 60 to 65 minutes or until a toothpick comes out clean from the middle. Your bake time may vary depending on your oven, I recommend checking it between 55 to 60 minutes and then seeing if it needs additional bake time.
Notes
Nutritional information is an estimate only.
To freeze- double wrap in aluminum foil and place in your freezer for up to three months.
Nutrition
Serving: 1slice | Calories: 477kcal | Carbohydrates: 61g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 430mg | Potassium: 208mg | Fiber: 1g | Sugar: 36g | Vitamin A: 279IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 2mg