Can I make this Zucchini Bread Recipe with Sour Cream without squeezing the zucchini?

Yes, you can use freshly grated zucchini without removing all of the moisture, especially if the zucchini is not overly watery. The natural moisture helps create a soft and tender zucchini loaf. However, if your zucchini releases a lot of liquid after grating, gently squeezing out some excess water is recommended to prevent a soggy center.

How should I store homemade zucchini bread?

Store this Zucchini Bread Recipe with Sour Cream in an airtight container or wrap it tightly with plastic wrap to maintain freshness. It can be kept at room temperature for a few days, or stored in the refrigerator for up to one week. For longer storage, freeze the whole loaf or individual slices and thaw before serving.

Can I use yogurt instead of sour cream in zucchini bread?

Yes, plain Greek yogurt or regular plain yogurt can be used as a substitute for sour cream. Yogurt provides similar moisture and a slight tang that works well in this moist zucchini bread recipe. Greek yogurt may create a slightly denser texture, but the loaf will still remain tender and flavorful.

Easy Zucchini Bread Recipe with Sour Cream for a Moist Loaf

Name: Zucchini Bread Recipe with Sour Cream
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups grated zucchini: adds moisture, texture, and natural sweetness; 1 cup sour cream: creates a tender and moist crumb; 2 large eggs: binds ingredients and provides structure; 1/2 cup melted butter: adds richness and buttery flavor; 2 teaspoons vanilla extract: enhances sweetness and aroma; 2 cups all-purpose flour: provides structure for the loaf; 3/4 cup granulated sugar: sweetens the bread; 1/2 cup brown sugar: adds caramel-like sweetness and moisture; 1 teaspoon baking soda: helps the bread rise; 1 teaspoon baking powder: improves texture and lift; 1 teaspoon ground cinnamon: adds warm spice flavor; 1/2 teaspoon nutmeg: provides extra depth of flavor; 1/2 teaspoon kosher salt: balances sweetness and enhances flavor; 1 cup chocolate chips: adds sweet chocolate flavor throughout the loaf; 2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon: creates a flavorful topping

Description

This Zucchini Bread Recipe with Sour Cream is a moist and tender homemade quick bread made with fresh zucchini, creamy sour cream, warm cinnamon, vanilla, and chocolate chips. The sour cream creates a soft crumb while adding rich flavor, making this an easy breakfast, snack, or dessert recipe.

Ingredients

Scale

2 cups grated zucchini: adds moisture, texture, and natural sweetness
1 cup sour cream: creates a tender and moist crumb
2 large eggs: binds ingredients and provides structure
1/2 cup melted butter: adds richness and buttery flavor
2 teaspoons vanilla extract: enhances sweetness and aroma
2 cups all-purpose flour: provides structure for the loaf
3/4 cup granulated sugar: sweetens the bread
1/2 cup brown sugar: adds caramel-like sweetness and moisture
1 teaspoon baking soda: helps the bread rise
1 teaspoon baking powder: improves texture and lift
1 teaspoon ground cinnamon: adds warm spice flavor
1/2 teaspoon nutmeg: provides extra depth of flavor
1/2 teaspoon kosher salt: balances sweetness and enhances flavor
1 cup chocolate chips: adds sweet chocolate flavor throughout the loaf
2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon: creates a flavorful topping

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Instructions

Preheat the oven to 350°F and grease a 9×5-inch loaf pan. Sprinkle some cinnamon sugar mixture inside the pan for extra flavor.
Wash and grate the zucchini. If the zucchini is very watery, gently squeeze out some excess moisture while keeping enough moisture for a tender loaf.
In a large bowl, whisk together eggs, melted butter, sour cream, and vanilla extract until smooth.
Add flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt to the wet ingredients.
Fold in the grated zucchini and chocolate chips until just combined. Avoid over-mixing to keep the bread soft.
Pour the batter into the prepared loaf pan and sprinkle the remaining cinnamon sugar topping over the surface.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the bread in the pan for 20 to 30 minutes before transferring it to a wire rack. Slice once fully cooled for the best texture.

Notes

Use room-temperature eggs and sour cream for a smoother batter.
Do not over-mix the batter because it can make the loaf dense.
If using large zucchini with many seeds, remove the seeds before grating.
Store leftovers in an airtight container for up to one week in the refrigerator.
The baked loaf can be frozen for up to three months when wrapped tightly.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 20 g
Sodium: 220 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 55 mg