Recipe Details
Ingredients
-
2cupssugar
-
1cupvegetable oil
-
3eggs
-
1teaspoonvanilla extract
-
3cupsall-purpose flour
-
1teaspoonbaking soda
-
1teaspoonsalt
-
½teaspoonbaking powder
-
1cupsour cream
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2cupsshredded zucchini
-
1cupchopped walnuts (Optional)
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9×5-inch loaf pans.
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Beat sugar and oil in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
-
Sift flour, baking soda, salt, and baking powder together into another large bowl. Blend in wet ingredients in two batches, alternating with sour cream; stir just to combine after each addition. Fold in zucchini and nuts just enough to evenly combine. Pour batter into the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe20 | |
| Calories279 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 2g |
11% |
| Cholesterol 35mg |
12% |
| Sodium 196mg |
9% |
| Total Carbohydrate 36g |
13% |
| Dietary Fiber 1g |
3% |
| Total Sugars 21g |
|
| Protein 3g |
7% |
| Vitamin C 3mg |
3% |
| Calcium 29mg |
2% |
| Iron 1mg |
6% |
| Potassium 101mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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