You’ve seen the first zucchini bread recipe, and as promised, today’s post includes the second.
But first, how about some pics!
Look at that glorious fluffy lift (oh, sour cream, how I love thee):
So lovely, so vanilla-y, so perfectly browned:
The two different loaves side by side. The one from last week is definitely heartier and heavier, while this one is more tea-time or impress the MIL with your culinary mad skilz. Both have the coconut oil adaptation.
Doesn’t hurt that it’s delicious to boot.
Recipe anyone?
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups sugar
- 1 cup coconut oil
- 3 eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups shredded zucchini, skin on
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter and flour two 9x5 inch loaf pans.
- In a large bowl, sift (or whisk) together flour, baking powder, baking soda and salt.
- In a large bowl, beat together sugar and coconut oil. Add vanilla. Add eggs one at a time, beating well after each addition. Blend the flour mixture into the wet mixture, alternately with sour cream. Stir just to combine.
- Fold in the zucchini and mix just enough to combine.
- Pour batter into prepared pans.
- Bake in preheated oven for 80 minutes (start checking for over-browning at about an hour), or until a toothpick inserted into the center of the loaf comes out clean.
- Cool on wire racks.
Notes
Adapted from AllRecipes
Happy baking!