Spiced Zucchini Bread
This flavorful Spiced Zucchini Bread will transform your favorite summer squash into a delicious treat. You’ll be delighted by the bread's super moist crumb thanks to the shredded zucchini, what a great way to add extra vegetables to your daily intake!
Servings: 8
Ingredients
- ¼ cup sour cream 55 g
- 2 large eggs
- ⅓ cup vegetable oil 67 g
- 1 teaspoon pure vanilla extract
- 1 cup light brown sugar 200 g lightly packed
- 1 medium zucchini ~8 oz, 1 ¼ cup shredded
- 2 cup all-purpose flour 260 g
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cardamom
- Melted butter for pan
Instructions
- Preheat the oven to 350°F.
- Brush a loaf pan with some melted butter and line the bottom with a piece of parchment paper, letting the excess hang over the sides. Brush the parchment paper with more butter. Set aside.
- Wash and trim the zucchini. Shred using a box grater or chop into smaller pieces and shred in a food processor. Set aside.
- Add sour cream, eggs, oil and vanilla extract to a large mixing bowl and beat until smooth. Add brown sugar and mix until sugar is well incorporated. Add the shredded zucchini and stir to distribute evenly.
- Sift flour, baking soda, baking powder, and spices into a small mixing bowl. Stir in the kosher salt. Add the flour mixture to the liquid mixture and mix until just combined.
- Transfer the batter to the prepared loaf pan and bake for about 55 minutes until a toothpick inserted in the center of the loaf comes out clean with just a few crumbs attached.
- Allow the bread to cool in the pan for 10 minutes before removing it from the pan and let it cool further on a wire rack.
Notes
- You can substitute buttermilk or plain yogurt for sour cream.
- You can use either green or yellow zucchini.
- You do not need to peel the zucchini before shredding.
- If you don’t have a food processor, shred with a box grater or finely chop with a knife.
- Optional mix-ins: up to 1 cup of chocolate chips and/or chopped nuts, such as walnuts and pecans.
- This recipe also makes 12 regular size muffins, bake at 350°F for about 17-19 mins.
- Refer to the post for more troubleshooting tips.
Nutrition
Serving: 119g | Calories: 338kcal
