Sour Cream Zucchini Bread Recipes

ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate chips or raisins (see Cook's Note). Pour batter into prepared pans.
• Bake in preheated oven until a tester inserted in the center of each loaf comes out clean, about 80 minutes. Cool on wire rack.

SOUR CREAM ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour well 2 bread loaf pans. I like to use 4 mini loaf pans for gifts.
• Sift together the flour(s), wheat germ if using, cinnamon, salt, baking soda and baking powder.
• In a separate bowl combine the eggs, brown sugar, white sugar, and oil.
• Add the dry ingredients slowly to the egg mixture.
• When thoroughly mixed, add the sour cream and vanilla.
• Finally, mix in the shredded zucchini, nuts and/or raisins.
• Pour the mixture into the two loaf pans (or mini pans).
• Bake at 350 degrees Fahrenheit for about 1 hour and 20 minutes.
• If baking mini loaves, adjust time to about 50 to 60 minutes.
• Use a toothpick placed in the center of the loaf to see if the loaves are done. The toothpick should be clean or just have a few crumbs on it.
• Enjoy!

ZUCCHINI BAKED IN SOUR CREAM

Steps:

• Cook the zucchini in a small amount of boiling water in a large saucepan for 6 minutes or until tender; drain well. Place the zucchini in a 1 1/2 quart greased casserole; set aside.
• Combine the cheddar cheese, sour cream, butter, and salt in a small saucepan; cook over medium-low heat until the cheese melts, stirring constantly. Pour the cheese sauce over the reserved zucchini.
• Combine the breadcrumbs and Parmesan cheese. Sprinkle over the casserole.
• Bake, uncovered, at 375 degrees for 10 to 12 minutes or until lightly browned.

ZUCCHINI IN SOUR CREAM SAUCE

Steps:

• In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened.