Sour Cream Zucchini Bread

 

I made this bread today with some adjustments.  I used applesauce in place of some oil and used cinnamon chips instead of nuts or raisins.  Therefore, I'll type in my adjusted recipe.  Bryce says it is yummy and I don't taste the baking soda, which is a good thing for my relationship with zucchini bread.

3 cups flour
1 teaspoon cinnamon

1/2 teaspoon salt (I didn't use 😊)

1 teaspoon baking soda

1/4 teaspoon baking powder

3 eggs

2 cups sugar

1/2 cup oil

1/2 cup applesauce

1 teaspoon vanilla

2 cups peeled & shredded zucchini

1/2 cup sour cream

1 cup nuts or raisins (or cinnamon chips or chocolate chips)

In a medium size mixing bowl combine dry ingredients and stir together well.

In larger mixing bowl beat eggs until a little frothy.  (I used my stand mixer and doubled the recipe.) Add sugar, oil, applesauce, vanilla, & zucchini; mixing well.  Add flour mixture and sour cream, alternately (1/2 at a time).  Stir gently after each addition.  With the last bit of sour cream, add the nuts/raisins/chips.

Divide batter between well-greased loaf pans.  I used my smaller loaf pans and made 5 loaves.  Therefore, it might make 2 larger loaves.  Bake in a preheated 350 degree oven; 35-40 minutes for small loaves, about 1 hour & 20 minutes for larger loaves.

These loaves came out beautifully from my newer loaf pans, but not so well with my older ones.  Next time, I plan to spray pans, place a piece of parchment paper in the bottom and then spray the parchment paper.  Maybe that will work better.