No licking your screen!

Each bite, each slice, is tender and moist and we can thank the sour cream goodness for those attributes.

Sour cream knows what’s what.

Doesn’t hurt that it’s delicious and creamy to boot.

Here’s a shot of the full slice, so you can get a better look:

You can see the tiny green specs of zucchini, but would you be surprised that you can’t really taste the veggie?

All I tasted was a light vanilla cake shaped like a loaf!

While the insides are definitely gorgeous and tempting, what about the outsides?

Look at that glorious fluffy lift (oh, sour cream, how I love thee):

So lovely, so vanilla-y, so perfectly browned:

Now that you’ve seen the zucchini loaf with the sour cream included, how about gazing upon the second recipe made with nuts and raisins?

The two different loaves side by side (both recipes will be included below).

The one on the left is definitely heartier and heavier, as it has raisins and nuts, while the one on the right is more a tea-time offering, or impress the MIL with your culinary mad skilz kinda taste bud explosion of yum. 

Both have the coconut oil adaptation, which while different than a regular, almost tasteless vegetable oil, is surprisingly well suited to these two recipes.

Recipe #1: Zucchini bread with sour cream is light and melt-in-your-mouth moist.

Recipe #2: Zucchini bread with nuts and raisins is hearty and heavier, yet also moist and addictive.

How to decide which one to bake first – how to decide?!

Zucchini Bread: You either love it or despise it.

I fall within the first group, but am always trying to move anyone who falls in the second group to trust me when I say that these two recipes are quick bread magic, a delight for the palate!

So, in my attempt to convert the NOOOO! group, I adapted two recipes in the hopes that you guys who are wrinkling your noses will like at least one of them.

COME ON!  Try them!

In the recipes, I was hoping the coconut oil would give the bread a lighter, less zucchini-ish taste with a hint of sweet tropical yum. 

It was a success!

Even Garry, my reluctant eater of anything green, was deliciously surprised.

#pinkyswear.

This is the best zucchini bread I’ve ever made.

Really.

It’s adaptable to your tastes. You add chocolate chips or nut or raisins – or leave it be.

Whatever you love – throw it in there! Make it your own!

Zucchini bread thoughts:

Are you a NO!  A YES!  An ON THE FENCE!

If you’re a yes, scroll to the recipes and get to bakin’!

If you’re a NO! or a fence-sitter, come with me; I’ll hold your hand as we walk through the pics. 

I started with the cut open loaf to show you the up-close yummy goodness and as you can see, I added some mix-ins for this loaf.

Zucchini bread alone is mostly a subtle tasting cakey kinda bread.

Add some crunchy nuts (and if you toast them first – oh, momma!) and a few sweet raisins, then you have something suitable for company.

If you prefer a full shot, I gots ya!

I ain’t hiding anything; I want you to see the glory of this heartier version:

This loaf was something else.

The aroma – ALL THE SMELL GOODS! – got to me as I was photographing my just baked cake zucchini bread.

(Yes – I’m obsessed with cake!)

I was feeling weak from hunger and needed sustenance while I shot the pics.

I told myself: Just a taste. Just a small bite.

The only thing lacking from this “taste” was a schmear  of butter.

LIAR!

#1: Bite One

Seriously, the coconut oil made this loaf. What a delicious dream of a bread (CAKE!) made with vegetables.

I could no longer resist its call to my taste-buds.

#2: Bite Two…

#3: …and Three

The nuts, oh man, the combo of the savory walnuts and pecans, juxtaposed with the sweet of the raisins was too much for me.

How could I stop now?

SPOILER ALERT: I couldn’t. I WOULDN’T!

#4: Bite Four:

I was trying to make it last, cause let’s face it, I probably could have eaten most of that loaf in one sitting. 

#5: Bite Five:

One more taste. Then that’s it.

Done.

Full stop.

Get back to work, woman.

#6: Bite Six:

After I devoured the last morsel, I was left with the saddest pic: nothing but the memory and saddy sad crumbs of what used to be.

I almost threw in some mini chocolate chips, but because I knew we’d be eating this for breakfast I refrained. 

But, if Sweet E was gonna walk through the door, I would have totally thrown them in.

In conclusion, for those of you telling me you hate Zucchini Bread:

You cray-cray.

Or, perhaps you have only had bad zucchini bread.

Oh, Mrs Tucker’s is NOT bad bread (cake – bread – whatevs).

Please make it, try not to eat the entire loaf, then make the determination that you don’t like zucchinis bread.

So – which one is my favorite zucchini bread recipe?

Oh, momma!

While I LOVE them both, as they each serve a particular mood and taste, the sour cream zucchini bread is hands down my favorite.

Why?

Um, SOUR CREAM, y’all!

Yes, we bakers have favorites!

Just like yer parents, but they ain’t telling!

It’s moist (everything is better with sour cream!) and addicting, alone or with an accompanying topping.

~ahem~

I won’t say if I put ice cream on top of it…I WON’T SAY!…but you could try that if you wanted.

TRY IT!

Both bread recipes freeze like a champ, so you could make loaves and loaves and have them well into winter.

When it is zucchini-pickin’ time of the year, the best advice I can give you is to make both recipes, eat all you want, then freeze the rest for a fresh from the garden tasting sweet treat.

You can either individually wrap or throw a couple of loaves in a large gallon-sized Ziplock bag and freeze.

Then all you have to do, is open the bag, and take what you need.

You know, if you love zucchini bread like I like zucchini bread.

Happy Baking!

SIDE NOTE: Anyone else do the straw sucking all the air outta the bag thingy before you put in the freezer? In case you don’t, know this: sucking the air out of the bag prevents freezer burn. You know, if your zucchini bread actually lasts long enough in the freezer to suffer.

IMPORTANT NOTE: Both recipes are included in a printable version at the bottom of post.

I made two recipe cards instead of combining, on the off chance you want one or the other recipe.

OMT ain’t judgin’!

Recipe #1:

Sour Cream Zucchini Bread

Yield: 2 – 9×5 inch loaves

Ingredients:

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

2 cups sugar

1 cup coconut oil

3 eggs

1 1/2 teaspoon vanilla extract

1 cup sour cream

2 cups shredded zucchini, skin on

Instructions:

1: Preheat oven to 350 degrees F (175 degrees C).

2: Lightly butter and flour two 9 x 5 inch loaf pans.

3: In a large bowl, sift (or whisk) together flour, baking powder, baking soda and salt.

4: In a large bowl, beat together sugar and coconut oil. Add vanilla.

5: Add eggs one at a time, beating well after each addition.

6: Blend the flour mixture into the wet mixture, alternately with sour cream. Stir just to combine.

7: Fold in the zucchini and mix just enough to combine.

8: Pour batter into prepared pans.

9: Bake in preheated oven for 80 minutes (start checking for over-browning at about an hour), or until a toothpick inserted into the center of the loaf comes out clean.

10: Cool on wire racks.

Notes:

Adapted from AllRecipes

Recipe #2:

OMT’s! Zucchini Bread

Yield: 2 loaves

Ingredients

1/2 cup chopped pecans

1/2 cup chopped walnuts

4 eggs

2 cups white sugar

1 cup coconut oil

3 1/2 cups all purpose flour

1 1/2 tsp baking soda

3/4 tsp baking powder

1 1/2 tsp salt

1 tsp cinnamon

1 tsp vanilla

2 cups grated zucchini (skin on)

1 cup raisins

Instructions

1: Sift (or whisk together) flour, baking soda, baking powder, salt and cinnamon.

2: In a large bowl, whisk the eggs until frothy. Gradually whisk in sugar, then vanilla, followed by the coconut oil.

3: Add flour mixture alternatively with zucchini into the egg mixture.

4: Stir in nuts and raisins.

5: Pour into two 9 x 5 inch greased and lightly floured loaf pans.

6: Bake at 350° for 55 minutes, but start checking for browning at 45 minutes.

7: Remove when toothpick comes out clean from center of loaf.

8: Let cool for 10 minutes in pan, then run knife along inside edges to loosen, then turn out onto racks to cool completely.

Notes

Adapted from AllRecipes.

Within the cards I have included products that I use.

My favorite go-to coconut oil is from Costco. It’s a great deal and I use it for ever’thang!

If you prefer to print the recipes, here ya go!

Recipe #1: Zucchini bread made with sour cream.

Zucchini Bread Done Right

Yield: 2 - 9 x 5 Loaves

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 20 minutes

Zucchini bread made with sour cream! The. Best.

Print

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 cups sugar
• 1 cup coconut oil
• 3 eggs
• 1 1/2 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups shredded zucchini, skin on

Instructions

1: Preheat oven to 350 degrees F (175 degrees C).

2: Lightly butter and flour two 9 x 5 inch loaf pans.

3: In a large bowl, sift (or whisk) together flour, baking powder, baking soda and salt.

4: In a large bowl, beat together sugar and coconut oil. Add vanilla.

5: Add eggs one at a time, beating well after each addition.

6: Blend the flour mixture into the wet mixture, alternately with sour cream. Stir just to combine.

7: Fold in the zucchini and mix just enough to combine.

8: Pour batter into prepared pans.

9: Bake in preheated oven for 80 minutes (start checking for over-browning at about an hour), or until a toothpick inserted into the center of the loaf comes out clean.

10: Cool on wire racks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• USA Pan Bakeware Aluminized Steel Loaf Pan 1140LF 8.5 x 4.5 x 3 Inch, Small, Silver
• Kirkland Organic Virgin Coconut Oil - 2.38Kg Tub
• Tebery 4 Pack Cooling Racks Baking Rack - 16" x 10"

Nutrition Information:

Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 351 Total Fat: 17g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 43mg Sodium: 245mg Carbohydrates: 44g Fiber: 1g Sugar: 26g Protein: 4g

Nutrition information isn’t always accurate.

Recipe #2: Zucchini bread with nuts and raisins (choclate chips optional!).

Zucchini Bread Done Right

Yield: 2 - 9 x 5 loaves

Cook Time: 55 minutes

Total Time: 55 minutes

The BEST zucchini bread made with coconut oil, and loaded with nuts and raisins. (chocolate chips optional!)

Print

Ingredients

• 1/2 cup chopped pecans
• 1/2 cup chopped walnuts
• 4 eggs
• 2 cups white sugar
• 1 cup coconut oil
• 3 1/2 cups all purpose flour
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp vanilla
• 2 cups grated zucchini (skin on)
• 1 cup raisins

Instructions

1: Sift (or whisk together) flour, baking soda, baking powder, salt and cinnamon.

2: In a large bowl, whisk the eggs until frothy. Gradually whisk in sugar, then vanilla, followed by the coconut oil.

3: Add flour mixture alternatively with zucchini into the egg mixture.

4: Stir in nuts and raisins.

5: Pour into two 9x5 inch greased and lightly floured loaf pans.

6: Bake at 350° for 55 minutes, but start checking for browning at 45 minutes.

7: Remove when toothpick comes out clean from center of loaf.

8: Let cool for 10 minutes in pan, then run knife along inside edges to loosen, then turn out onto racks to cool completely.

Notes

Adapted from AllRecipes

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• USA Pan 1145LF Bakeware Aluminized Steel 1 1/4 Pound Loaf Pan, Medium, Silver
• Tebery 4 Pack Cooling Racks Baking Rack - 16" x 10"
• Kirkland Organic Virgin Coconut Oil - 2.38Kg Tub

Nutrition Information:

Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 418 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 47mg Sodium: 379mg Carbohydrates: 56g Fiber: 2g Sugar: 32g Protein: 6g

Nutrition information isn’t always accurate.

Original Post: August 12, 2013. Updated on: May 11, 2019

 

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