Zucchini Bread Done Right: Recipe Two

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):

Zucchini Bread Done Right: Recipe Two

So lovely, so vanilla-y, so perfectly browned:
Zucchini Bread Done Right: Recipe Two

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.

Zucchini Bread Done Right: Recipe Two

Doesn’t hurt that it’s delicious to boot.

Zucchini Bread Done Right: Recipe Two

Recipe anyone?

Yield: 2 - 9x5 inch loaves


  • 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


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter and flour two 9x5 inch loaf pans.
  2. In a large bowl, sift (or whisk) together flour, baking powder, baking soda and salt.
  3. 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.
  4. Fold in the zucchini and mix just enough to combine.
  5. Pour batter into prepared pans.
  6. 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.
  7. Cool on wire racks.


Adapted from AllRecipes


Happy baking!

Please Share on Your Favorite Social Media! ~ OMT thanks you! ~
  • 8


  1. I absolutely love zucchini bread. So excited to have another recipe!

  2. Wow I love zucchini bread. Sour cream makes anything better. Gonna have to give this a try. Thanks for sharing.

  3. Hi! This sounds amazing! I am not a big baker but this is something I would be willing to try because I love zucchini bread anyway . Pinned it.

  4. This looks so yummy! I love zucchini bread. Pinned the recipe.

  5. This looks divine! I am always on the lookout for new zucchini bread recipes and this is the first I’ve seen with sour cream. YUM! Thank you!

  6. Just printed recipe. Can’t wait to get home to try this out. Camping until Mid September to get away from the heat in the south.

  7. Yum and healthy. Perfect to make a couple of loaves and eat all week long.

    I added this to my list of back to school breakfast ideas. You can see it here: http://www.crystalandcomp.com/2013/08/17-breakfast-ideas-for-back-to-school.

    Thank you so much for linking up at The Mommy Club party!

  8. Thank you for linking up at The Weekly Creative!! We’d love for you to come over to our newest link party: at The Inspiration Network: DELISH- a desserts only link party. Bring your desserts and let’s party!!

    Melanie and Diana
    The Inspiration Network

  9. I may have to try this, just wondering if the coconut oil is over powering. I cannot taste coconut oil but the husband can spot it a mile away and let’s just say… he HATES it!

    • I didn’t think so, but now I’m wondering if it’s because I love using it. If you do try it and he tastes it, please come back and let us know. That’s info worth knowing!


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