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–+ servings
Delicious homemade zucchini bread sliced on a wooden cutting board.

Easy Moist Zucchini Bread Recipe with Sour Cream

Amber Bondar
This easy moist zucchini bread recipe with sour cream creates a soft, slightly dense quick bread with grated zucchini, cinnamon, and pantry baking ingredients. The one-bowl batter bakes into a tender loaf that stores and freezes well.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Canadian
Servings 8 Slices
Calories 276 kcal

Equipment

  • 9" Loaf Pan
  • mixing bowl
  • Mixing Spoon
  • Teaspoons
  • Grater
  • Cooling Rack
  • Butter Knife Or other cake testing tool

Ingredients
  

  • 1½ Cups All-purpose Flour
  • 1½ 'Egg' Pasteurized Egg Whites
  • 1 Lrg Egg
  • ½ Cup White Sugar
  • ½ Cup Neutral Oil
  • ½ Tsp Vanilla Extract
  • 1 Cup Zucchini Unpeeled, Grated
  • ½ Tsp Cinnamon
  • ½ Tsp Salt
  • ½ Tsp Baking Soda
  • ⅛ Tsp Baking Powder
  • ¼ Cup Sour Cream
  • ¼ Cup Milk

Instructions
 

  • Preheat the oven to 325 degrees Fahrenheit and grease and flour a 9-inch loaf pan.
  • Grate the zucchini using a box grater or food processor. Leave the peel on unless the zucchini is unusually tough or damaged. Do not squeeze out the moisture unless the zucchini seems extremely wet.
    1 Cup Zucchini
  • In a medium mixing bowl, combine the flour, cinnamon, salt, baking soda, and baking powder.
    1½ Cups All-purpose Flour, ½ Tsp Cinnamon, ½ Tsp Salt, ½ Tsp Baking Soda, ⅛ Tsp Baking Powder
  • Stir the egg whites and whole egg into the dry ingredients.
    1½ 'Egg' Pasteurized Egg Whites, 1 Lrg Egg
  • Add the grated zucchini and sour cream, then stir until mixed.
    1 Cup Zucchini, ¼ Cup Sour Cream
  • Stir in the oil, sugar, and vanilla extract until fully combined.
    ½ Cup White Sugar, ½ Cup Neutral Oil, ½ Tsp Vanilla Extract
  • Add the milk and stir until fully combined. The batter should soften noticeably and spread more easily, but should not become thin or pour like cake batter.
    ¼ Cup Milk
  • Bake about 1 hour and 20 minutes, or until the center tests clean and the top is golden brown.
  • A butter knife inserted at a slight angle toward the center should come out mostly clean. A few soft crumbs are fine, but wet batter means the loaf needs more baking time.
  • Let the zucchini bread cool briefly in the loaf pan before transferring to a wire rack to cool completely.

Notes

Notes

  • Smaller zucchini may contain less moisture than large garden zucchini, which can slightly affect batter texture.
  • A few soft crumbs on the butter knife are usually fine when testing doneness, but wet batter means the loaf needs more baking time.
  • Individual slices freeze well in freezer bags for quick breakfasts or snacks later.
  • No special baking equipment is needed for this recipe. A regular mixing spoon works well for combining the batter.

Nutrition

Calories: 276kcalCarbohydrates: 32gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 6mgSodium: 228mgPotassium: 88mgFiber: 1gSugar: 14gVitamin A: 89IUVitamin C: 3mgCalcium: 28mgIron: 1mg
Keyword easy baking recipe, one bowl, summer baking, zucchini
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