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Tangy Zucchini Bread

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PREP TIME
15 min
COOKING TIME
80 min
TOTAL TIME
95 min
SERVINGS
20 servings
Breakfast
Tangy Zucchini Bread
Ingredients
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup sour cream
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees F (or 175 degrees C).
2
Next, lightly coat the inside surfaces of two rectangular baking containers with a thin layer of cooking spray to prevent sticking.
3
Mix together the granulated sugar and vegetable oil in a large mixing vessel using an electric device.
4
Gradually incorporate the eggs one at a time, blending thoroughly after each addition to ensure everything is well combined.
5
Add the essence of vanilla to the mixture, stirring gently to distribute evenly.
6
Separately combine the all-purpose flour, baking soda, salt, and baking powder in another large mixing vessel.
7
Blend the wet ingredients into this dry mixture in two batches, alternating with sour cream; mix just until everything is combined after each addition.
8
Add the grated zucchini and chopped nuts to the mixture, stirring just enough to achieve an even distribution.
9
Pour the batter into the prepared loaf pans and bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 1 hour and 20 minutes.