Meet your new Favorite Zucchini Bread recipe! Made with sour cream and chopped walnuts, it has a lovely texture and terrific earthy flavor.
What You Need
Original recipe yields 16 servings
2 cups flour
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 cup butter, softened
1-1/4 cups sugar
1 cup grated zucchini
3/4 cup milk
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 350ºF.
Mix first 3 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add zucchini, milk, sour cream and eggs; mix well. Gradually beat in flour mixture just until blended. Stir in nuts.
Pour into greased and floured 9x5-inch loaf pan.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely.
Looking for something to serve as part of your next brunch menu? This Zucchini Bread makes enough for 16 servings.
Variation For Mini Loaves
Bake in individual 1/2-cup ramekins instead of 9x5-inch loaf pan.
Variation Zucchini Muffins
Prepare batter as directed; spoon into 16 paper-lined muffin cups. Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire racks; cool completely.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 0.883g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.