Sour Cream Zucchini Bread

Ingredients and Weight:

• All-purpose flour: 2 cups (240g)
• Granulated sugar: 1 1/2 cups (300g)
• Baking powder: 1 tablespoon (15g)
• Baking soda: 1 teaspoon (5g)
• Salt: 1/2 teaspoon (2g)
• Ground cinnamon: 2 teaspoons (6g)
• Grated zucchini: 2 cups (250g)
• Sour cream: 1 cup (240g)
• Eggs: 2 large
• Vegetable oil: 1/2 cup (120ml)
• Vanilla extract: 1 teaspoon (5ml)

Preparation Time: 15 minutes

Cooking Time: 60-70 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the zucchini, sour cream, eggs, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutritional Information:

• Calories: 275 per slice
• Fat: 10g
• Carbohydrates: 45g
• Protein: 5g
• Sugar: 20g
• Fiber: 2g

Dish Characteristics:

• Moist and flavorful with a tender crumb
• Spiced with cinnamon and nutmeg
• Perfect for breakfast or a snack

User Comments:

• "This bread was so delicious and easy to make! I will definitely be making it again."
• "The zucchini adds a subtle sweetness and moisture to the bread."
• "I love the hint of cinnamon in this bread. It's the perfect warm and comforting breakfast treat."

Special Precautions and Tips:

• Use grated zucchini that has been drained of excess liquid.
• Do not overmix the batter, as this can result in a tough bread.
• If you don't have sour cream, you can substitute plain yogurt.
• This bread can be stored at room temperature for up to 3 days.