25+ Delicious Zucchini Sour Cream Bread Recipes for Every Taste

Zucchini sour cream bread is a delightful way to enjoy the abundance of summer squash, turning a humble vegetable into a moist and flavorful treat.

Whether you’re looking to use up an overflowing garden harvest or simply want to try a new twist on a classic bread recipe, these 25+ zucchini sour cream bread recipes offer something for everyone.

From sweet and fruity variations to nutty and spiced options, each recipe highlights the versatility of zucchini while incorporating the rich creaminess of sour cream. The result?

A moist, tender loaf that’s perfect for breakfast, snacks, or even dessert!

Dive into this collection of creative recipes that will inspire you to bake your own zucchini sour cream bread at home.

With easy-to-follow instructions and a variety of flavor combinations, you’ll be whipping up this delightful treat in no time.

Plus, zucchini bread is a fantastic way to sneak in some extra veggies, making it a guilt-free indulgence for the whole family.

25+ Delicious Zucchini Sour Cream Bread Recipes for Every Taste

With 25+ zucchini sour cream bread recipes to choose from, you’ll never run out of ways to enjoy this versatile loaf.

Each recipe brings its own unique flavors and textures, ensuring that you can find the perfect bread for any occasion.

Whether you prefer the classic taste of traditional zucchini bread or want to experiment with flavors like chocolate, nuts, or spices, there’s a recipe here to satisfy your cravings.

Baking zucchini sour cream bread is not just about creating a delicious treat; it’s also a way to embrace seasonal ingredients and enjoy the fruits (or vegetables!) of your labor.

So, roll up your sleeves, grab some fresh zucchini, and start experimenting in the kitchen.

Your family and friends will love the delightful aroma wafting through your home and the mouthwatering slices that follow.

Zucchini Sour Cream Bread with Walnuts

This moist and flavorful bread combines the rich taste of sour cream with the crunch of walnuts, making it a perfect addition to your breakfast table or as a snack. The walnuts add a delightful texture and nutty flavor that complements the sweetness of the zucchini.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, and softened butter. Mix until well blended.
3. Add the sour cream, eggs, and vanilla extract to the mixture and stir until smooth.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped walnuts, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This zucchini sour cream bread is not only delicious but also versatile. You can enjoy it warm with a pat of butter, slice it for a quick breakfast, or even serve it as a dessert with a sprinkle of powdered sugar on top. The addition of walnuts adds a delightful crunch, but feel free to substitute them with pecans or omit them altogether if you prefer a nut-free version.

Chocolate Chip Zucchini Sour Cream Bread

Indulge in this decadent chocolate chip zucchini sour cream bread that combines the goodness of zucchini with the irresistible sweetness of chocolate. This recipe is perfect for dessert or as a sweet treat with your morning coffee.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chocolate chips (semi-sweet or dark)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
3. Add the grated zucchini, sour cream, eggs, and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
6. Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip zucchini sour cream bread is a delightful treat that brings together the goodness of vegetables and the joy of chocolate. It’s a fantastic way to sneak some zucchini into your diet, especially for picky eaters. Serve it fresh out of the oven, or store it in an airtight container for a few days. It also freezes well, making it a perfect make-ahead option for those busy weeks.

Lemon Zucchini Sour Cream Bread

Brighten your day with this refreshing lemon zucchini sour cream bread, which features a zesty lemon flavor that complements the moistness of the zucchini beautifully. It’s an excellent choice for summer gatherings or a light snack.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
3. Add the grated zucchini, sour cream, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This lemon zucchini sour cream bread is a delightful fusion of flavors, making it a refreshing alternative to traditional zucchini bread. The lemon adds a bright, citrusy note that perfectly balances the moistness of the zucchini, creating a bread that is both light and satisfying. Enjoy it with a cup of tea or coffee, or slice it up for a picnic. It’s sure to be a hit with family and friends alike!

Zucchini Sour Cream Bread with Cranberries and Pecans

This vibrant zucchini sour cream bread is enhanced with tart cranberries and crunchy pecans, providing a perfect balance of flavors. It’s an ideal choice for breakfast or as a snack, especially during the fall and winter months.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup dried cranberries
• 1 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, and softened butter, mixing until well blended.
3. Stir in the sour cream, eggs, and vanilla extract until smooth.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the dried cranberries and chopped pecans.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This zucchini sour cream bread with cranberries and pecans offers a delightful combination of sweetness and tartness, making it a fantastic choice for holiday gatherings or as a thoughtful gift. The added texture of the pecans provides a satisfying crunch, while the cranberries give a beautiful splash of color. Slice it up and enjoy it with a smear of cream cheese for an extra special treat!

Spiced Zucchini Sour Cream Bread with Ginger

Infused with warm spices and fresh ginger, this zucchini sour cream bread delivers a cozy flavor profile that’s perfect for chilly days. It’s a comforting option for breakfast or an afternoon snack.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 cup grated fresh ginger

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
3. Mix in the grated zucchini, sour cream, eggs, and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the grated fresh ginger for an extra kick of flavor.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This spiced zucchini sour cream bread with ginger is the perfect comfort food, bringing warmth and coziness to your kitchen. The combination of spices creates a wonderful aroma as it bakes, and the fresh ginger adds a zing that elevates the flavor. Enjoy a warm slice with a cup of tea or coffee, or serve it alongside a cheese platter for a unique twist.

Zucchini Sour Cream Bread with Coconut

Bring a taste of the tropics to your kitchen with this zucchini sour cream bread featuring shredded coconut. This bread is sweet, moist, and perfect for breakfast or a midday treat.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup shredded sweetened coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
3. Add the grated zucchini, sour cream, eggs, and vanilla extract to the mixture, stirring until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the shredded coconut until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini sour cream bread with coconut is a delightful way to enjoy the flavors of summer year-round. The coconut adds a tropical sweetness and a chewy texture that pairs beautifully with the moistness of the zucchini. Serve it for breakfast, as a snack, or even as a dessert with a light drizzle of glaze. This versatile bread is sure to become a family favorite!

Zucchini Sour Cream Bread with Blueberries

This refreshing zucchini sour cream bread is bursting with juicy blueberries, making it a perfect choice for breakfast or a light snack. The combination of sweet blueberries and moist zucchini creates a delightful flavor that is sure to please.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
3. Add the grated zucchini, sour cream, eggs, and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This zucchini sour cream bread with blueberries is a delicious and colorful option that’s perfect for breakfast or brunch. The burst of blueberry flavor complements the moist texture of the bread, making it a delightful treat. Serve it with a dollop of whipped cream or a side of yogurt for an indulgent breakfast or afternoon snack.

Zucchini Sour Cream Bread with Almonds and Cardamom

Elevate your zucchini bread with the warm flavors of cardamom and crunchy almonds. This unique recipe provides a delightful twist on traditional zucchini bread, making it perfect for those looking to try something new.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cardamom
• 1 cup sliced almonds (or chopped)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
3. Stir in the grated zucchini, sour cream, eggs, and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and ground cardamom.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the sliced almonds, ensuring they are evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This zucchini sour cream bread with almonds and cardamom offers a fragrant and nutty flavor profile that will impress anyone who tries it. The warmth of cardamom adds a unique touch, while the almonds provide a satisfying crunch. Enjoy a slice with a cup of tea or coffee for a cozy afternoon treat, or serve it at gatherings to impress your guests.

Zucchini Sour Cream Bread with Chocolate Swirl

Indulge in this decadent zucchini sour cream bread with a rich chocolate swirl. This recipe combines the moisture of zucchini with luscious chocolate, making it an irresistible treat for chocolate lovers.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk (to mix with cocoa)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
3. Add the grated zucchini, sour cream, eggs, and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. In a small bowl, mix the cocoa powder with milk until smooth. Fold this chocolate mixture into about one-third of the bread batter, creating a chocolate batter.
7. Alternate pouring the plain batter and chocolate batter into the prepared loaf pan. Use a knife to gently swirl the two batters together for a marbled effect.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This zucchini sour cream bread with chocolate swirl is a delightful way to satisfy your sweet tooth while sneaking in some veggies. The rich chocolate adds indulgence to the moist, tender bread, making it a perfect dessert or treat. Serve it warm with a scoop of vanilla ice cream or enjoy it as is for a decadent breakfast that will delight your taste buds.

Zucchini Sour Cream Bread with Walnuts and Maple Syrup

This delicious zucchini sour cream bread incorporates the rich flavors of maple syrup and crunchy walnuts, creating a delightful combination that’s perfect for breakfast or a midday treat.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup pure maple syrup
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
3. Add the grated zucchini, sour cream, eggs, vanilla extract, and maple syrup, mixing until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in the chopped walnuts until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This zucchini sour cream bread with walnuts and maple syrup is a perfect way to start your day or to enjoy as a snack. The sweetness of maple syrup complements the natural flavors of zucchini, while the walnuts add a delightful crunch. Serve it warm with a pat of butter or enjoy it plain for a wholesome treat that embodies comfort and flavor.

Chocolate Chip Zucchini Sour Cream Bread

Indulge in this decadent zucchini sour cream bread filled with chocolate chips. This recipe is perfect for chocolate lovers and is an excellent way to sneak in some vegetables while satisfying your sweet tooth.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
3. Stir in the grated zucchini, sour cream, eggs, and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip zucchini sour cream bread is a delightful blend of rich chocolate flavor and moist zucchini. The chocolate chips melt slightly during baking, creating pockets of gooey goodness throughout the bread. Perfect for breakfast, dessert, or as a sweet snack, this recipe is sure to be a hit with family and friends.

Zucchini Sour Cream Bread with Lemon Zest

Brighten up your day with this refreshing zucchini sour cream bread infused with zesty lemon. The combination of lemon and zucchini creates a light and moist bread that is perfect for summer gatherings or a cheerful breakfast.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon zest
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
3. Add the grated zucchini, sour cream, eggs, vanilla extract, and lemon zest, mixing until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This zucchini sour cream bread with lemon zest is a refreshing twist on traditional zucchini bread. The bright, citrusy flavor of lemon elevates the dish and pairs beautifully with the moist texture of zucchini. Enjoy a slice with a cup of tea or coffee, or serve it as a light dessert with a dollop of whipped cream for a delightful treat.

Zucchini Sour Cream Bread with Cranberries and Orange Zest

Brighten your day with this vibrant zucchini sour cream bread, featuring tart cranberries and aromatic orange zest. This recipe combines the earthy flavor of zucchini with the refreshing notes of citrus, making it a perfect treat for any occasion.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon grated orange zest
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup fresh or dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
3. Add the grated zucchini, sour cream, eggs, vanilla extract, and orange zest, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the cranberries gently to avoid breaking them.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This zucchini sour cream bread with cranberries and orange zest is a delightful balance of sweet and tart flavors. The cranberries add a pop of color and a burst of flavor, while the orange zest brightens the overall taste. Perfect for breakfast, as a snack, or as a festive addition to holiday gatherings, this bread is sure to impress.

Zucchini Sour Cream Bread with Pecans and Coconut

Indulge in the rich and nutty flavors of this zucchini sour cream bread, featuring crunchy pecans and sweet shredded coconut. This unique combination creates a moist and flavorful loaf that’s perfect for any time of day.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans
• 1 cup sweetened shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
3. Add the grated zucchini, sour cream, eggs, and vanilla extract, mixing until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chopped pecans and shredded coconut gently to avoid overmixing.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This zucchini sour cream bread with pecans and coconut offers a tropical twist that’s both satisfying and unique. The pecans provide a delightful crunch, while the coconut adds a sweet, chewy texture. Enjoy a slice as a snack or serve it with a cup of tea for a refreshing afternoon break.

Zucchini Sour Cream Bread with Spices and Dried Fruit

Embrace the warm, comforting flavors of this zucchini sour cream bread, featuring a blend of aromatic spices and a mix of dried fruits. This bread is perfect for cozy gatherings and will fill your home with a delightful aroma while baking.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup mixed dried fruits (such as raisins, cranberries, and apricots)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
3. Add the grated zucchini, sour cream, eggs, and vanilla extract, mixing until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, ginger, nutmeg, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the mixed dried fruits gently to incorporate them into the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This zucchini sour cream bread with spices and dried fruit is a comforting and flavorful option for fall or winter gatherings. The warm spices create a cozy atmosphere, while the dried fruit adds sweetness and texture. Serve this bread warm with a smear of butter or enjoy it as a delightful dessert with a cup of hot cider or tea.

Note: More recipes​ are coming soon!