Share The Love Zucchini Bread

Share The Love Zucchini Bread

15 reviews, 4.2 star(s). 100% would make again

Ready in 1 hour

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!


3 cups All purpose flour
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Baking Powder
3 teaspoons Cinnamon
1 teaspoon Ginger
3 ea Eggs
1/2 cup Vegetable oil
1/2 cup Sour cream
2 1/4 cups Sugar
3 teaspoon Vanilla extract
3 cups Zucchini; grated
1 ea Bananas; mashed
1 cup Walnuts; chopped

Original recipe makes 12



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.

Verified by stevemur
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Calories Per Serving: 791 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I've made this recipe many times and my family loves this zucchini bread! The only thing I change is, for sugar I use Nutiva coconut sugar and for the oil I use Nutiva coconut oil. It's much healthier and even more delicious than the original ingredients.
Gramscookin 1y ago

melzybub 2y ago

This was great. I did have to extend the baking time by 15 minutes. My husband loved this moist bread.
1DoreenK 3y ago

We made it according to recipe & cook temp & it turned out perfect! Love it and so do my kids!
clairemorrisparmley 3y ago

Took on board other comments and cooked at about 175C for 60 min. Also used yoghurt instead of sour cream and didn't add a banana.. Came out really well and kids have asked for seconds. Smelt lovely cooking!
KateN71 4y ago

Made for 2nd time and found again that had to bake for 65 minutes and still came out too gooey so bad hubby didn't want to take to work for snack. I think I'll try uping temp to 350 next time and hopefully will come out
We-Nash 4y ago

My family really likes this recipe. Some times I like to add a few chocolate chips but it is so good it doesn't need it.
Jana4food 4y ago

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 4y ago

SO yummy! I substituted applesauce for the oil to make it a little healthier.
sammie7719 4y ago

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