Name: Soft & Sweet Sour Cream Zucchini Bread Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 eggs; 2 cups granulated sugar; 1 cup neutral vegetable oil; 1 tsp vanilla extract; 3 cups plain flour; 1 tsp baking soda; 1 tsp salt; 1/2 tsp baking powder; 1 cup sour cream; 2 cups grated zucchini; 1 cup chopped walnuts

Jump to Recipe

There’s something irresistibly comforting about a classic loaf of Soft & Sweet Sour Cream Zucchini Bread. Each slice is tender and moist, with delicate shreds of zucchini and an incredible balance of sweetness, nuttiness, and just a hint of tang from sour cream. Whether you’re looking to use up a bumper crop of zucchini or just want to bake something special for breakfast, snacking, or gifting, this bread is bound to win you and your loved ones over. You’ll be amazed at how quickly every crumb disappears!

Soft & Sweet Sour Cream Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Soft & Sweet Sour Cream Zucchini Bread is blissfully simple, yet each component plays a starring role in creating tender crumb, wonderful moisture, and irresistible flavor. Don’t skip or skimp! Every item below brings its own magic to the final loaf.

Eggs: Help bind the bread, for a slice that holds together beautifully and stays rich and fluffy.
Granulated Sugar: Adds just the right touch of sweetness and helps achieve that perfect golden exterior.
Neutral Vegetable Oil: Ensures moisture without overpowering flavor; opt for canola, sunflower, or other mild oils.
Vanilla Extract: Brings a comforting, fragrant note that makes each bite deeply satisfying.
Plain Flour: The perfect blank canvas—gives the bread structure and crumb.
Baking Soda: Essential for leavening, helping the bread rise and preventing it from being dense.
Salt: Balances out the sweetness and enhances all the flavors.
Baking Powder: Adds a little extra lift, for a soft and tender loaf.
Sour Cream: The secret ingredient for ultra-moist, incredibly tender crumb with just a touch of tang.
Grated Zucchini: Melts into the loaf, keeping it wonderfully moist while sneaking in a smidge of green goodness.
Chopped Walnuts: Bring crunch and nutty flavor—feel free to toast them beforehand for extra depth.

How to Make Soft & Sweet Sour Cream Zucchini Bread

Step 1: Get the Oven and Pans Ready

First things first: Preheat your oven to 350°F (175°C). While your oven gets up to temperature, grab two 9×5-inch loaf pans and grease them lightly. You can use a quick spritz of nonstick spray or swipe them with a bit of oil—this step makes sure your Soft & Sweet Sour Cream Zucchini Bread comes out easily and doesn’t stick.

Step 2: Mix Up the Wet Ingredients

In a large bowl, combine the granulated sugar and neutral vegetable oil, then beat them together until the mixture is well blended and a bit fluffy. Crack in the eggs, one by one, mixing thoroughly after each addition for a creamy, smooth base. Don’t forget the vanilla extract—it’s your secret flavor booster that gives subtle warmth and sweetness!

Step 3: Combine All the Dry Stuff

Now, in a second large bowl, sift together the flour, baking soda, salt, and baking powder. Sifting is a little old-school but so worth it: it keeps your leaveners evenly distributed, making sure every inch of your bread rises just right, and prevents pockets of flour or bitter baking soda.

Step 4: Make That Dreamy Batter

Time for some magic! Alternate blending the wet and dry ingredients. Add half the wet mixture to the dry bowl, then half the sour cream, stirring gently just until combined. Repeat with the remaining wet ingredients and sour cream. This stops overmixing and keeps your Soft & Sweet Sour Cream Zucchini Bread delicately tender. Fold in the grated zucchini and chopped walnuts last—they’ll spread evenly without deflating your batter. I always reserve a handful of walnuts to sprinkle over the top for crunch and a pretty finish!

Step 5: Bake to Golden Perfection

Divide your lovely batter between the prepared loaf pans and smooth the tops. Bake for about 1 hour and 20 minutes, checking doneness by inserting a toothpick in the center; it should come out clean or with just a crumb or two attached. Let the loaves cool in their pans for 10 minutes (this helps them set), then gently turn onto a wire rack to finish cooling. If you can resist, tightly wrap and rest them overnight before slicing—this trick makes for unbelievably moist bread!

How to Serve Soft & Sweet Sour Cream Zucchini Bread

Garnishes

This bread is showstopping on its own, but a little love never hurts! Sprinkle extra walnuts on top before baking for crunch, dust slices with powdered sugar, or serve with a swipe of softened butter for pure comfort. If you’re feeling fancy, a drizzle of honey adds a glorious touch of sweetness.

Side Dishes

Soft & Sweet Sour Cream Zucchini Bread pairs beautifully with a steaming cup of coffee or tea. For breakfast, add a dollop of Greek yogurt and seasonal berries on the side. If you’re including it at a brunch spread, it’s right at home with fresh fruit salad, creamy scrambled eggs, or even savory breakfast sausages for a sweet and savory bite.

Creative Ways to Present

Turn that homey loaf into a gift by wrapping slices in parchment and tying with rustic twine, or bake mini loaves for a party favor. Thin, toasted slices make an incredible base for mascarpone and fruit, or go bold and use a wedge in a bread pudding for dessert. However you slice it, Soft & Sweet Sour Cream Zucchini Bread always brings joy!

Make Ahead and Storage

Storing Leftovers

Wrap cooled bread tightly in plastic wrap or foil, or tuck slices into an airtight container. Stored at room temperature, your Soft & Sweet Sour Cream Zucchini Bread stays fresh, soft, and moist for up to three days. Pop it in the fridge if your kitchen is humid or for extra longevity.

Freezing

Soft & Sweet Sour Cream Zucchini Bread freezes beautifully. Simply wrap whole loaves or individual slices in plastic, then in foil, and slide into a freezer bag. It’ll taste bakery-fresh for up to three months. Thaw at room temperature, still wrapped, to retain maximum moisture.

Reheating

Craving a warm, just-baked slice? Toast individual pieces in a toaster oven or microwave for a few seconds until delightfully warm. If reheating a whole loaf, cover in foil and warm in a 300°F oven for about 10 minutes. It’ll fill your kitchen with that freshly baked aroma all over again.

FAQs

Can I make Soft & Sweet Sour Cream Zucchini Bread without nuts?

Absolutely! Simply leave out the walnuts if you or your guests have allergies or prefer your bread nut-free. You could even swap in chocolate chips or dried fruit for a fun twist.

Should I peel the zucchini first?

No need to peel unless you really want to—zucchini skin is tender and pretty much disappears into the bread while adding lovely flecks of green throughout the loaf.

Can I use Greek yogurt instead of sour cream?

Yes, you can! Full-fat Greek yogurt is a great substitute for sour cream, bringing the same creamy texture and slight tang to your Soft & Sweet Sour Cream Zucchini Bread.

Why is my zucchini bread dense?

If your bread turns out dense or gummy, it’s likely from overmixing the batter or not measuring flour accurately. Mix just until ingredients are combined and spoon flour into your measuring cup (level it off) for the lightest crumb.

Can I make this recipe into muffins?

Definitely! Divide the batter among standard-size muffin tins (lined or greased) and bake at 350°F for about 20 to 25 minutes, or until a toothpick comes out clean. They make perfect portable Soft & Sweet Sour Cream Zucchini Bread treats!

Final Thoughts

Baking a loaf of Soft & Sweet Sour Cream Zucchini Bread is like sharing a warm embrace—just the kind of recipe you’ll turn to again and again. Whether you’re making it for your family, friends, or yourself, this bread promises soul-soothing flavor and joy in every bite. Go ahead, give it a try, and see why it’s a favorite in so many kitchens!

Soft & Sweet Sour Cream Zucchini Bread Recipe

★★★★★

4.8 from 26 reviews

Author: Olivia
Total Time: 1 hour 40 minutes
Yield: 2 loaves 1x
Diet: Vegetarian

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Description

Soft & Sweet Sour Cream Zucchini Bread is a delightful treat that combines the moistness of sour cream with the sweetness of sugar and the earthy flavor of zucchini. Perfect for breakfast or as a snack, this bread is easy to make and even easier to enjoy.

Instructions

Step 1: Prepare the Oven and Pans Begin by preheating your oven to 350°F (175°C). While the oven is heating, lightly grease two 9×5-inch loaf pans to prevent the zucchini bread from sticking.
Step 2: Mix the Wet Ingredients In a large bowl, beat together the granulated sugar and neutral vegetable oil until well blended. Add the eggs one at a time, beating thoroughly. Stir in the vanilla extract until smooth.
Step 3: Combine Dry Ingredients Sift together the flour, baking soda, salt, and baking powder in a separate bowl.
Step 4: Make the Batter Gradually blend the wet ingredients into the dry ingredients in two batches. Alternate adding the wet mix and sour cream. Fold in the zucchini and walnuts. Pour into loaf pans.
Step 5: Bake the Zucchini Bread Bake at 350°F for about 1 hour and 20 minutes or until a toothpick comes out clean. Cool in pans before transferring to a wire rack.