This zucchini bread is a great way to use up some extra summer zucchinis. This bread is moist, cinnamon-y and delicious.
We finally planted a little raised garden this year and I’m so excited! Our zucchini plant has already given us a lot of zucchinis. We have used them in stir fry, chicken curry, and just sautéed as a side. But one of my favorite things to use zucchini in after all the savory dishes is to make zucchini bread. I love the smell of freshly baked cinnamon-y bread.
Do you butter your zucchini bread? I feel like it’s not complete without a little bit of butter slathered on 🙂 One of the keys to this bread is to make sure you wring out the extra moisture from the zucchini so it doesn’t make the batter too wet. Also, if you don’t happen to have sour cream in your fridge, you can use milk instead.
1 1/2 cups shredded zucchini
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups granulated sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup sour cream
1 tablespoon lemon juice
Preheat the oven to 375 degrees. Coat a loaf pan with cooking spray.
Chop the ends off the zucchini and shred the zucchini, peel and all. Carefully squeeze out excess moisture by using your hands or placing in a kitchen towel and wringing it out.
In a mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon, and salt. Add the sour cream, vegetable oil, zucchini, eggs and lemon juice. Mix until just combined and then pour batter into the loaf pan.
Bake until golden brown 45-55 minutes or until a toothpick comes out almost clean with a few crumbs attached. Cool and slice to serve.