We always had way more zucchini than we could eat or give away until my mom created our family’s much beloved Zucchini Bread recipe. Using soybean oil allows for the natural sweetness of the homegrown zucchini to shine, and keeps the bread moist even after it is frozen!
Prep Time: 20 mins
Cook Time: 60 mins
Yield: 2; 9-inch x 5-inch loaf pans
Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
Sift flour, cinnamon, salt, baking powder, and baking soda together in a bowl.
In a large mixing bowl, beat eggs on medium speed just to combine the yolks and whites. Add the sugar and beat on high speed for about 3 minutes until the mixture is fluffy, thick and lightened in color. Mix in the sour cream, vanilla, and soybean oil.
On low speed, mix in the flour mixture until it is just incorporated (do not over beat). With Stir in zucchini and chopped nuts with a rubber spatula until evenly dispersed.
Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Remove bread from the pan, and allow to completely cool before serving or storing in a zip-top bag.
**Also, freezes perfectly if you don’t eat it all first!