Welcome to this week’s Tasty Tuesday. This week, I have a zucchini bread recipe to share. I had these bad boys to shred up and create with.
Which, in turn, gave me a huge bowl full of zucchini to bake with, so you will most likely see a couple more zucchini recipes over the next couple weeks.
This week’s recipe comes from the “Blessed Beyond Measure” cookbook. I usually make the regular zucchini bread recipe with crushed pineapples, but since I’ve shared that recipe before, I decided to try out a different one that intrigued me by using sour cream. Check out the recipe below…
Zucchini Bread, Clara, page 66, “Blessed Beyond Measure”
1 1/2 c. sugar
1 tsp. salt
3/4 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1 c. cooking oil
1 tsp. vanilla
1/2 c. sour cream
2 c. grated zucchini
3 c. flour
1 c. nuts
1 c. raisins
Mix well. Bake at 350 degrees for 1 hour or until done.
I was able to get two loaves of bread from this recipe. I didn’t include the nuts or raisins. The bread tasted just like zucchini bread – I was afraid the sour cream might affect the taste, but it did not. It was moist enough, but not as moist as my crushed pineapple recipe. It was good and passed the inspection of my hubby, and the guys at work gobbled it up, so that’s always a good sign too.
Is your garden overflowing with zucchini? If so, give this recipe a try.
Have a great week!