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Moist Zucchini Bread Recipe

This sweet bread makes for a wonderful breakfast or even a quick snack in the afternoon. I hope you give this moist zucchini bread recipe a try this summer. The finished product also makes a nice hostess gift, or make it for a bake sale. You can even freeze the baked bread and then thaw and reheat later in the year.

Moist Zucchini Bread Recipe

  • 2 cups shredded zucchini
  • 2 cups sugar
  • 3 eggs
  • 3 cups self-rising  flour
  • 1/2 cup sour cream
  • 1 cup oil
  • 1 tsp. vanilla
  • 1 1/2tsp. cinnamon
  • 1 1/2tsp. cloves

Combine all wet ingredients in a large bowl followed by all dry ingredients. Pour into a greased loaf pan and bake for 40 to 50 minutes at 350 degrees or until bread bounces back when you touch it. Allow it to cool for at least 30 minutes before slicing.

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Filed Under: Breads, Cake and Frosting, Vegetables

Comments

  1. Deborah says:
    July 22, 2010 at 6:05 pm

    There is no baking soda or Powder or yeast in the bread. Can yo tell me, if this is in fact true that it needs nothing to helpt rise a little so it is not a brick? Also most fruit or vegie bread takes about 40 min or more to bake. This just says till bread bounces back.
    Can you clarify some of these for me? This site has been great for all the other recipes I tried, but this one I think may be missing some instructions or at least needs clarification.

    Thanks & have a great day!
    Deborah

    Reply
    • The Hillbilly Housewife says:
      July 22, 2010 at 8:16 pm

      Hi Deborah, great questions. No, it doesn’t need baking powder or soda since it uses self-rising flour and the eggs help lift the batter as well.

      I’m sorry I left out the baking time… I edited the recipe to include it.

      Reply
  2. Amber says:
    August 30, 2010 at 1:10 pm

    I make a similar recipe and add 3/4 cup applesauce (with no sugar or high fructose corn syrup added – check the label) and 1/4 cup of oil. Extremely moist and much more healthy. I also leave out the sour cream. Everyone who has tried it has loved it and they come back for more!

    Reply
  3. Rachel says:
    September 9, 2010 at 4:59 pm

    If you don’t have self rising flour you need to add 2 T of baking powder 1 T sugar and 1 tsp salt to your flour. You probably don’t actually need more sugar, but that is my all purpose flour to self rising flour equivalent.

    I also substitued applesauce for the oil.

    Reply
  4. Monica says:
    November 28, 2010 at 8:34 pm

    Can you sub the sour cream with yogart?

    Reply

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