Quick, easy, delicious zucchini bread. Freezes very well so no fear with the overflowing garden veggie. You may omit the walnuts if you wish.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, beat together the sugar and oil. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the sour cream; stir just to combine. Fold in the zucchini and nuts; mixing just enough to evenly combine. Pour batter into prepared pans.
Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Per Serving: 318 calories; protein 4.2g; carbohydrates 36.2g; fat 18.1g; cholesterol 33mg; sodium 205.7mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.