It all started with a garden overflowing with zucchini. You know how it is – one minute you have a cute little plant, and the next, you’re practically swimming in zucchini! I was desperate to find new ways to use them up, beyond the usual sautéed zucchini and zucchini fritters.

My kids were getting tired of seeing green in every meal, and honestly, so was I! That’s when I stumbled upon the idea of adding sour cream to zucchini bread. It seemed like a wild card, but I figured, why not? I mean sour cream makes everything better right? The first time I made it, the aroma alone was enough to draw everyone into the kitchen.

The kids, who usually turned their noses up at anything green, were suddenly clamoring for a slice. And when they tasted it? Silence. Just pure, blissful chewing. The secret ingredient was this sweet sour cream zucchini bread recipe!

The result was absolutely divine. This sweet sour cream zucchini bread was incredibly moist, with a subtle sweetness that wasn’t overpowering. The sour cream added a lovely tang that balanced the sweetness perfectly. It quickly became a family favorite, requested for breakfast, snacks, and even dessert. I’ve tweaked the recipe over the years, adding a little more spice here, a little less sugar there, until it reached absolute perfection.

Of course, there were some epic fails along the way. The first time, I forgot the baking soda (don’t ask!), and it came out like a dense, green brick. Another time, I overmixed the batter, and it was tough and chewy. But through all the trials and tribulations, this sweet sour cream zucchini bread has become a reliable and delicious staple in our home. And honestly, it’s one of those recipes that’s so forgiving, even if you make a slight mistake, it still turns out pretty darn good.

If you’re looking for a way to use up that mountain of zucchini and create something truly special, this recipe is for you. It’s easy, it’s delicious, and it’s guaranteed to put a smile on everyone’s face. Plus, this sweet sour cream zucchini bread is a great way to sneak in some veggies without the kids even noticing! So, grab your apron, preheat your oven, and let’s get baking! I promise you won’t regret it.

I am so excited to share with you this recipe for sweet sour cream zucchini bread. Let’s make some sweet sour cream zucchini bread together. You will love how this sweet sour cream zucchini bread turns out. Bake some sweet sour cream zucchini bread and let me know how you like it!

Ingredients

Here’s what you’ll need to make this amazing sweet sour cream zucchini bread:

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3 cups all-purpose flour: I usually use unbleached all-purpose flour, but you can also use a combination of all-purpose and whole wheat flour for a slightly nuttier flavor. Just don’t use all whole wheat, or it might be too dense.
1 teaspoon baking soda: This is crucial for the bread to rise properly! Don’t skip it (like I did that one time!).
1 teaspoon ground cinnamon: Adds a warm, comforting flavor. You can also add a pinch of nutmeg or cloves for extra spice.

1/2 teaspoon ground nutmeg: Balances the sweetness and adds a little warmth.
1/2 teaspoon salt: Enhances the other flavors.
1 3/4 cups granulated sugar: I’ve experimented with using honey or maple syrup, but granulated sugar gives the best texture and sweetness. I would not recommend using brown sugar.

3 large eggs: Make sure they’re at room temperature for better incorporation. Room temperature eggs emulsify better, which creates a smoother batter.
3/4 cup vegetable oil: You can use canola oil or melted coconut oil as well. Consider using an oil with a neutral flavor so it doesn’t overpower the bread.
3/4 cup sour cream: This is the magic ingredient! It adds moisture and a lovely tang. I use full-fat sour cream for the best results, but you can use low-fat if you prefer. If you don’t have any sour cream, you can try using plain Greek yogurt as a substitute. See more of these uses here: Sour Cream Uses

1 1/2 teaspoons vanilla extract: Adds a touch of sweetness and enhances the other flavors. Try to use pure vanilla extract, not imitation.
3 cups grated zucchini: Don’t peel the zucchini! The skin adds color and nutrients. Just make sure to squeeze out any excess moisture after grating. Use a cheesecloth to squeeze the moisture out of the zucchini.

A few notes on these ingredients for our sweet sour cream zucchini bread.

For a budget-friendly tip, I often buy zucchini in bulk when it’s in season and freeze it. Just grate it, squeeze out the excess moisture, and store it in freezer bags. It works perfectly in this recipe! You can also use different types of sugar, but in my opinion, the granulated sugar is best for this recipe.If you are out of sour cream, Greek yogurt can be used as a substitute. I always seem to have Greek yogurt on hand.

Step-by-Step Instructions

Alright, let’s get down to business and bake this sweet sour cream zucchini bread! Here’s a step-by-step guide to help you create the perfect loaf:

Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans. This is important to prevent the bread from sticking. I like to use baking spray with flour already in it – it’s a lifesaver! You could also line the pan with parchment paper.

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This ensures that the baking soda and spices are evenly distributed throughout the batter.
In a separate bowl, cream together the sugar, eggs, and oil until well combined. I use an electric mixer for this, but you can also do it by hand. Just make sure to beat it until it’s light and fluffy.
Stir in the sour cream and vanilla extract. The sour cream will add moisture and tang to the bread, while the vanilla extract will enhance the other flavors. It is important not to skip this step, as the sour cream adds the perfect balance of moisture and tang.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or the bread will be tough. Overmixing develops the gluten in the flour, which leads to a tough bread.
Fold in the grated zucchini. Make sure to squeeze out any excess moisture from the zucchini before adding it to the batter. This will prevent the bread from being soggy.
Pour the batter into the prepared loaf pans. Divide the batter evenly between the two pans.

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking the bread at 50 minutes.
Let the bread cool in the pans for 10 minutes before transferring it to a wire rack to cool completely. Cooling it on a wire rack will prevent the bottom from getting soggy.

The first time I made this sweet sour cream zucchini bread, I didn’t let it cool completely before slicing into it. It was still warm and gooey, and it was absolutely divine! The kids devoured it in minutes.One time I tried to double the recipe and use one pan. It did not turn out! The middle did not cook at all, and the edges were burnt. From that day forward, I always bake this recipe in two loaf pans. Also, you want to make sure you do not overmix the batter.

Overmixing the batter will result in a tough and chewy bread.I have also found that if you get distracted and leave your zucchini bread in the oven for too long, it can come out dry. Don’t be like me! Set a timer and keep an eye on it.

I know these steps may seem intimidating, but they really aren’t! This sweet sour cream zucchini bread recipe is easy! Before you know it, you’ll be able to make this recipe with your eyes closed! This is a great recipe for getting your children involved in baking.

Serving Ideas

Now that you’ve baked this amazing sweet sour cream zucchini bread, it’s time to enjoy it! Here are some of my favorite ways to serve it:

As a breakfast treat: A slice of this bread is perfect with a cup of coffee or tea in the morning. You can even toast it and spread it with butter or cream cheese.
As a snack: This bread is a great afternoon snack for kids and adults alike. It’s also perfect for packing in lunchboxes. It’s a healthier snack than cookies.
As a dessert: Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a simple yet satisfying dessert.

As a gift: This bread makes a wonderful homemade gift for friends and family. Wrap it in cellophane and tie it with a ribbon for a personal touch.

At home, we usually serve it plain, but sometimes I’ll get fancy and dust it with powdered sugar or drizzle it with a simple glaze made from powdered sugar and milk. You can also add chocolate chips to the batter for an extra touch of sweetness. Adding a cream cheese frosting would be a great addition to this bread.

We make this bread for just about any occasion. It’s perfect for potlucks, bake sales, and holiday gatherings. It’s also a great way to use up all that extra zucchini from the garden!This recipe is also great for transforming leftovers. You can cut the bread into cubes and toast them in the oven to make croutons for salads. Or, you can crumble it up and use it as a topping for crisps or cobblers.

A slice of sweet sour cream zucchini bread is great alongside some fresh fruit. My kids love it with a side of strawberries. My family just loves this sweet sour cream zucchini bread. It is always a hit!

FAQs

Here are some frequently asked questions about this sweet sour cream zucchini bread recipe:

Can I use frozen zucchini?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. Otherwise, your bread will be soggy. Thawing the zucchini overnight in the refrigerator is the best way to thaw it. This allows the moisture to slowly release.

Can I reduce the amount of sugar?

Yes, you can. You can reduce the amount of sugar by up to 1/4 cup without significantly affecting the texture of the bread. However, keep in mind that it will be less sweet. You could also try using a sugar substitute, but this may affect the texture of the bread.

Can I make this recipe gluten-free?

Yes, you can! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum for best results. Xanthan gum helps to bind the ingredients together and give the bread structure.

Can I add nuts or chocolate chips?

Absolutely! Chopped walnuts, pecans, or chocolate chips would all be delicious additions to this recipe. Just fold them into the batter before pouring it into the loaf pans. Consider toasting the nuts before adding them to the batter to bring out their flavor. White chocolate chips or butterscotch chips would also be amazing.

My bread is dry. What did I do wrong?

There are a few reasons why your bread might be dry. You may have overbaked it, used too much flour, or not enough liquid. Make sure to measure your ingredients accurately and bake the bread until a wooden skewer inserted into the center comes out clean. Also, make sure to store the bread in an airtight container to prevent it from drying out.

Can I make this bread ahead of time?

Yes, you can! This sweet sour cream zucchini bread keeps well for several days at room temperature. Just wrap it tightly in plastic wrap or store it in an airtight container. You can also freeze it for up to 3 months. This is a great recipe to make ahead of time for a party or gathering.

Can I freeze this bread?

Yes, you can freeze this sweet sour cream zucchini bread! Let the bread cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. When you are ready to eat the bread, you could also warm it up in the oven.

What can I do if I don’t have sour cream?

If you don’t have sour cream, you can substitute it with plain Greek yogurt. It will add a similar tang and moisture to the bread. You could also use buttermilk or crème fraîche.

Can I use a different type of oil?

Yes, you can. You can use canola oil, melted coconut oil, or even olive oil in this recipe. Just keep in mind that different oils will impart different flavors to the bread. I prefer vegetable oil because it has a neutral flavor. Avocado oil is another good option.

I hope these FAQs are helpful! If you have any other questions, feel free to ask in the comments below. This sweet sour cream zucchini bread is a recipe you will be making for years to come!

Conclusion

This sweet sour cream zucchini bread is more than just a recipe to me. It’s a reminder of summer gardens, family gatherings, and the simple joy of baking. It’s a recipe that’s been passed down and adapted over the years, and it’s one that I’m proud to share with you. I hope it brings as much joy to your family as it has to mine.

Here are a few final tips to help you make the perfect loaf of sweet sour cream zucchini bread:

Don’t overmix the batter. Overmixing will result in a tough bread.

Squeeze out the excess moisture from the zucchini. This will prevent the bread from being soggy.
Let the bread cool completely before slicing. This will prevent it from crumbling.

My family likes to put in different types of nuts in this recipe. My son likes walnuts, and my daughter likes pecans. So when I make this bread, I will add each type of nut to each half.Feel free to experiment with different variations of this recipe. You can add chocolate chips, nuts, or even dried fruit. The possibilities are endless!

Thank you for joining me in the kitchen today. I hope you enjoy this sweet sour cream zucchini bread as much as we do. I encourage you to bake it, share it, and make it your own. And please, let me know how it turns out in the comments below! Happy baking! I can’t wait to hear what you think of my sweet sour cream zucchini bread. So get in the kitchen and make some sweet sour cream zucchini bread!

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Sweet Sour Cream Zucchini Bread

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This sweet sour cream zucchini bread is incredibly moist and delicious, thanks to a secret ingredient that elevates the flavor. Enjoy a slice of this easy-to-make bread for breakfast, snack, or dessert!

Author: Kiera
Prep Time: 20 minutes
Cook Time: 55 minutes

Total Time: 75 minutes
Yield: 1 loaf
Category: Snack

Method: Baked
Cuisine: American

Ingredients

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3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder

1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

1 cup granulated sugar
1/2 cup packed brown sugar
1 cup vegetable oil

2 large eggs
1 teaspoon vanilla extract
1 cup sour cream

2 cups grated zucchini, excess moisture squeezed out
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, cream together the granulated sugar, brown sugar, and vegetable oil until well combined.

Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the grated zucchini and nuts (if using).

Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, try adding chocolate chips or dried cranberries. Serve with a dollop of whipped cream or a dusting of powdered sugar.