Share The Love Zucchini Bread
This recipe makes TWO loaves... one to keep and one to share! Very moist and very tasty. The best of all the zucchini breads I've made. Enjoy!"Did recipe as is except for added 2nd banana per another reviewer's suggestion, and no nuts since hubby doesn't like them. I had to cook it 55 minutes tho, as the toothpick was still goey at 50 min. It still turned out perfect. Moist, nicely seasoned with the cinnamon and ginger, pretty flakes of green from the zuchinni, and soft banana taste. Hubby said it was a winner! Now that we did the taste test with the 1st loaf and all is well, will feel proud to give the 2nd loaf as a gift to our weekend hosts at the beach this weekend. Thank you Big Oven!!!" - We-Nash
Yield: 12 Ready in 1 hours
110 people trying soon
Verified by stevemur
Share The Love Zucchini Bread Preparation
Grease and flour two (2) loaf pans. Preheat over to 325 degrees F.
Sift flour, salt, baking soda, baking powder, cinnamon and ginger together in a bowl.
Beat eggs, oil, sour cream, sugar and vanilla together in a large bowl.
Add sifted ingredients to the creamed mixture and beat well.
Stir in zucchini, banana and walnuts until well combined. Pour into the two loaf pans.
Bake for 45 - 50 minutes, or until tester inserted in the center comes out clean. Cool in pan on wire rack for 20 minutes. Remove bread from pans and cool completely.
** Note - this bread is very moist and for the first couple of days (if it lasts that long) it's best to heat slices in a toaster oven, rather than vertically in a toaster.
The banana isn't ALL that necessary - I just found that adding a very ripe banana adds an extra degree of moisture. The final taste is terrific - with or without the banana.
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