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!
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (274g)|
|Recipe Makes: 12|
|Calories from Fat: 182 (23%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 268.1mg||82 %|
|Sodium 232.9mg||8 %|
|Potassium 315.3mg||8 %|
|Total Carbohydrate 142.9g||42 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 139.9g|
|Protein 14.3g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 791
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.