Sour Cream Zucchini Bread

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and lightly flour two 9x5-inch loaf pans. (5 minutes)

Recipe View 3 mins In a large bowl, cream together the sugar and vegetable oil using an electric mixer until light and fluffy. (3 minutes)

Recipe View 2 mins Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. (2 minutes)

Recipe View 2 mins In a separate bowl, whisk together the flour, baking soda, salt, and baking powder. (2 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients in two additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix. (5 minutes)

Recipe View 2 mins Gently fold in the shredded zucchini and toasted walnuts until evenly distributed. (2 minutes)

Recipe View 2 mins Pour the batter evenly into the prepared loaf pans. (2 minutes)

Recipe View 1 hrs 20 mins Bake in the preheated oven for 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean. If the tops begin to brown too quickly, tent loosely with foil during the last 20 minutes of baking. (80 minutes)

Recipe View 10 mins Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. (10 minutes)