The Humpherys Family

Zucchini Bread

Source  Our Best Bites
Recipe Added:  10/29/2011
2 1/4 cups flour
2 tsp cinnamon
1 tsp ground cloves
1 tsp allspice
1/2 tsp salt
1 1/2 tsp baking soda
1/2 cup vegetable oil
3/4 cup sugar
1/2 cup brown sugar
3 eggs
2 tsp vanilla
 zest from one large orange
1/2 cup sour cream
3 cups grated zucchini
1 cup chopped pecans

Topping
2 Tbsp white sugar
2 Tbsp brown sugar
1/2 tsp cinnamon
Preheat oven to 350F. Grease and flour 2 loaf pans and set aside. Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside. Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini. Add dry ingredients and mix just until combined.

Divide batter between 2 pans. Sprinkle Topping evenly over tops. Bake 50-60 minutes or until a knife comes out clean. Let loaf rest on a cooling rack for at least 10 minutes before removing from the pan or it will come out in chunks.
Notes
If you are short a few ounces of zucchini, use shredded carrots to make up the difference. This recipe makes great muffins also.
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