Sour Cream Zucchini Bread

I always find that I end up baking zucchini bread out of necessity more so than anything else. Zucchini is not my favorite vegetable (not a huge fan of any type of squash, really) yet during the summer months I always end up with so much of it! This year I can attribute my abundance of zucchini to an unplanned, unplanted plant that popped up in our garden, or should I say, right outside our garden fence. We have no idea how it got there!

Zucchini bread is one of those desserts that comes in so many varieties - chocolate, full of nuts, or packed with fresh fruit. The one thing they all have in common is that they are so moist! Zucchini gives baked goods a beautiful texture and crumb, and I know the little specks of green help to make me feel less guilty come dessert time. Even if you share my unpopular opinion against zucchini, having it in bread form is a wonderful option.

This recipe uses one of my favorite baking secret ingredients - sour cream. It can be put in anything from cakes to pie crusts to doughnuts, and it adds a light yet smooth creaminess that is hard to replicate with other ingredients. It’s not what you’d typically think of as a baking staple, but I try to figure out how to incorporate it into everything!

The other element that makes this zucchini bread delicious is the addition of warm spices. Cinnamon and cloves add a richness to the bread, making it perfect for all seasons. This bread would also do great if frozen. Simply wrap in foil or place in a sealable plastic bag. When you’re ready to use it, leave it to thaw at room temperature for about 12 hours or in the fridge for 24 hours. So there’s no excuse! It’s time to take advantage of all that fresh zucchini and make multiple loaves.

Makes: 1 loaf | Prep: 30 min. | Bake: 45 min - 1 hr. | Author: Liz Genders

ingredients

1 stick of butter (1/2 cup) , softened

1/2 cup brown sugar

1/2 cup maple syrup

2 eggs

1 tsp vanilla extract

1 1/2 cup (200g) flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

1/2 tsp ground cloves

1 cup zucchini, shredded, excess liquid removed

1/2 cup (120g) sour cream

Preheat the oven to 350F. Line a loaf pan with parchment paper, letting the excess hang over the sides.

In a stand mixer with the paddle attachment, beat the softened butter until fluffy. Add the brown sugar and maple syrup, beating again until well incorporated. Then, add in the eggs one at a time, followed by the vanilla extract. Mix well on medium speed until fully incorporated.

In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon and cloves. Slowly add the dry ingredients to the wet ingredients while the mixer is on low speed. Mix until everything just comes together.

Place the shredded zucchini in a cheese cloth or a dish cloth. Wring out the excess liquid in the sink. The zucchini should form a clump when all the water is removed. Add this to the rest of the ingredients in the mixer. With the mixer on low, slowly add the sour cream, about a tablespoon at a time. When everything is well incorporated, pour into the loaf pan, and place in the oven. Bake for 45 minute to 1 hour, or until a knife or skewer comes out clean.