Fluffy Sour Cream Zucchini Bread
Ingredients
- Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg optional
- Wet Ingredients
- 1 cup shredded zucchini lightly squeezed
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup vegetable oil or melted butter
- 2 teaspoons vanilla extract
- Optional Add-ins
- ½ cup chocolate chips
- ½ cup chopped walnuts or pecans
- ¼ cup shredded coconut
- 2 tablespoons lemon zest
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini and lightly squeeze out excess moisture—leave it slightly damp.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk sugar, eggs, sour cream, oil, and vanilla until smooth.
- Stir in the zucchini until evenly mixed.
- Add the dry mixture to the wet ingredients and stir gently until just combined.
- Fold in chocolate chips, nuts, coconut, or lemon zest if using.
- Pour the batter into the pan, smooth the top, and bake for 50–65 minutes, until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Leave the zucchini slightly moist for a soft, fluffy loaf.
Mix gently—overmixing creates dense bread.
Tent with foil if the top darkens too quickly.
Tastes even better the next day as the crumb softens.