Disappearing Sour Cream Toasted Walnut Zucchini Bread

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a distinct flavor.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

nuts

🥗Healthier: seeds

💰Cheaper: chopped oats

Seeds are nut-free and add crunch.

Cut the ends off the zucchinis and place them on a scale.

Grate all the zucchini onto a cloth.

Wrap the zucchini in the towel and squeeze to remove visible water, but do not completely dry it out.

Weigh chopped or whole walnuts and spread them out on foil or in a pan.

Toast the walnuts in a hot oven for 5 to 10 minutes, setting a timer to avoid burning.

After toasting, fold the walnuts in foil or place them in a plastic bag and crush them into smaller bits with a mallet or rolling pin.

For the dry ingredients, place a bowl on the scale and zero it out, then add the flour, salt, baking powder, baking soda, and a hint of cinnamon, stirring well and setting aside.

For the wet ingredients, crack 3 eggs into a glass bowl, checking for shells or impurities, and mix until the whites are no longer visible.

Add vegetable oil, white sugar, and brown sugar to the eggs, zeroing out the scale before each addition, and mix until well combined.

Add a good quality pure vanilla extract, measuring carefully to avoid spills, and stir until the sugar is completely mixed in with the egg.

Add the drained zucchini to the wet mixture and mix well.

Incorporate sour cream into the mixture, ensuring it is fully mixed in.

Spray or oil the loaf pans before mixing in the flour to avoid the batter sitting around.

Gradually add the flour to the wet ingredients, mixing until no flour is visible before adding more, being careful not to overmix.

Once the flour is mixed in, pour the batter into mini loaf pans, filling each about halfway and then adding more to make them evenly full, but not over three-quarters full.

Add walnuts to some of the loaf pans if desired, stirring lightly to distribute them through the batter before baking.

Place the mini loaves in the oven and set the timer for 50 minutes, checking for doneness with a thin object inserted in the center.

Let the loaves cool for 10 minutes to half an hour before removing them from the pan while still warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens