Slow Cooker Korean Beef

Amazing and flavorful beef that slow cooks to tender melt in your mouth perfection! This will be one of the best meals that you will make!

When I started to do some research on a Korean Beef recipe, I found that the recipes are pretty similar to this Korean Ground Beef and Rice Bowls, Slow Cooker Mongolian Beef or Korean Ground Beef Stir Fry.  What they have in common is unbelievably flavorful beef that is quick and easy to make and enjoy!

Slow Cooker Korean Beef

Slow Cooker Korean Beef first posted when my youngest sister had just left for college in Korea. We had a fun little going away party for her where I served this Korean beef and it was amazing! The flavors were out of this world and it was a huge hit at the party.  As soon as it came out of the slow cooker we couldn’t stop eating it. The flavor is absolute perfection.

Cooking the flank steak low and slow made it so tender.  The sweet and spicy sauce soaked into the meat and made every bite explode with flavor!  This recipe instantly became a favorite here on the blog and in my family. It was definitely one of the best things that I have ever had!  No wonder it quickly became so popular!

Ingredients for Korean Beef:

The ingredients in this slow cooker beef come together so well and you are going to love the flavor of this beef. It thickens up as it cooks and coats the chicken perfectly. Top with some sesame seeds and green onions and you will have a meal that you will make again and again!

• Flank Steak: Cut in thin slices against the grain to make it tender and juicy.
• Cornstarch: To thicken the sauce.
• Sesame Oil: Great Asian flavor and it will help other flavors soak into the beef.
• Garlic Cloves: Minced, these will give right flavor to the sauce.
• Soy Sauce: Adds a rich sweet and savory flavor.
• Beef broth: Liquid to cook the beef and adds a bit of flavor.
• Brown Sugar: Sweetness to balance out the other savory and spicy notes.
• Onion chopped: Adds moisture and deep flavor.
• Red pepper flakes: Add at the end of the cook time for a less spicy version. The red pepper spice will get stronger as it cooks.
• Garnish: Sesame seeds and green onions

How to Slow Cook Korean Beef:

This melt in your mouth tender beef takes only minutes to get started in a slow cooker.  Simply cut your steak into strips, fill your crock pot with all the ingredients, and sit back and enjoy the delicious smell of dinner cooking!

1. Prepare flank steak: Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
2. Combine ingredients in slow cooker: Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender.
4. Serve: Plate flank steak over rice and garnish with green onions.

Tips for the Most Tender Beef:

I love cooking beef in the slow cooker because it cooks the meat so well. It is one of my favorite ways to cook it.  The juicy beef gets so tender it falls apart in your mouth. That’s great news for a meat that can sometimes turn tough and dry when it cooks!  Here are my expert tips to make this the best Korean beef you have ever made!

• Slicing flank steak: The easiest way to slice your beef is to cut it when it is very cold.  Cut against the grain.
• Variations: Add broccoli in at the end of the cook time for a nice crunch.  Or add it in about halfway through cook time for softer brocccoli.
• Serving ideas: Serving with rice is a classic favorite.  However, if you are watching your carbs you may want to try cauliflower rice or zucchini noodles instead.  Add a colorful Asian Salad for a complete meal.

Storing Slow Cooker Beef:

After buying flank steak at the store you can refrigerate it for 3-5 days.  If you are not ready to cook this delicious recipe right away you will want to freeze it until you are ready to cook it.  Before freezing it, place extra airtight wrap around the store bought packaging to reduce freezer burn.  The uncooked meat can stay frozen for 6-12 months.

Once you have cooked your perfect slow cooker beef, you will not want to miss the delicious leftovers!  Eat them within 4 days if you are storing it in the refrigerator or 3 months if you decide to freeze your leftovers.

 More Amazing Slow Cooker Beef Recipes:

• Slow Cooker Beef Bourguignon
• Best Ever Slow Cooker Beef Stew
• Slow Cooker Cashew Beef and Broccoli Stir Fry
• Korean Ground Beef Stir Fry
• Slow Cooker Barbacoa Beef

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Slow Cooker Korean Beef

Amazing and flavorful beef that slow cooks to tender melt in your mouth perfection! This will be one of the best meals that you will make!

Course Dinner, Main Course

Cuisine American, Asian American

Keyword korean beef, slow cooker korean beef

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 6 Servings

Calories 338kcal

Author Alyssa Rivers

Ingredients

• 1 ½ pounds Flank Steak
• ¼ cups cornstarch
• 2 tablespoons Sesame Oil
• ½ teaspoons mince Garlic Cloves
• 1/2 cups Soy Sauce
• 1/2 cup beef broth
• ¾ cups Brown Sugar
• 1/4 cup onion chopped
• 1/4 teaspoon red pepper flakes
• sesame seeds and green onions for garnish

Instructions

• Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
• Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
• Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Notes

Updated on August 5, 2020

Originally Posted on October 19, 2015

Nutrition

Calories: 338kcal | Carbohydrates: 34g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1224mg | Potassium: 485mg | Fiber: 1g | Sugar: 27g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

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Cream Puff

Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you’ve mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart’s desire!

Experience France without traveling by making this Easy Beignets Recipe, or this elegant yet easy Creme Brulee, or a savory French Onion Soup.

Cream Puff Recipe

Cream puff is made with a French pastry dough, called choux pastry or pate a choux. To make choux pastry, you actually cook the flour in water and butter to form a paste, then beat in the eggs at the end. When baked, the dough expands in the oven creating a hollow shell, to be filled with all sorts of delicious fillings.

In this recipe, I used milk instead of water for more richness along with some salt and sugar for flavor. But most of the flavor in cream puffs will come from the filling, which you can customize to your liking. Once you’ve mastered making the cream puff shells, the sky’s the limit!

Cream Puff Ingredients:

Cream puff starts with 6 simple ingredients:

• Milk – traditional choux pastry is made with just water but I used milk for more richness and flavor.
• Unsalted butter – butter adds more flavor to the cream puff shell.
• Salt – for flavor.
• Sugar – traditional choux pastry doesn’t include sugar but I like mine a little bit on the sweeter side. Reduce, omit or increase to your taste.
• Flour – all purpose flour is cooked with all of the above ingredients.
• Egg – gets beaten into the cooked dough.

Making Cream Puff From Scratch:

1. First, heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling.
2. Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan.
3. Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each is completely incorporated before adding another.
4. Transfer the dough into a piping bag and pipe 12 equal portions, about 1 ½” – 2” in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.
5. Gently apply an egg wash and bake for about 22 – 25 minutes at 375°F. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them.

Cream Puff Filling:

Traditionally, cream puffs are filled with pastry cream, but for this recipe I opt to use a simple homemade whipped cream as filling to keep things simple. Split the shells open, fill with cream, replace the top and dust them with powdered sugar, and they are ready for the dessert bar.

To customize your cream puffs, you can add different flavor to your whipped cream using extracts or fill them with:

• Homemade ice cream like this Brownie Batter Ice Cream or this Golden Oreo Ice Cream.
• A cheesecake filling from this Cheesecake Stuffed Strawberries recipe.
• Homemade or canned pie fillings then topped it with whipped cream.
• Instant puddings, you can get them in all sorts of flavor.

Storing Homemade Cream Puffs:

Cream puffs are best served fresh, especially when filled with cream filling. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. They can be served cold or just let them come to room temperature before serving.

The cream puff shells without filling can be stored at room temperature for 2 – 3 days if you plan to make them ahead of time or keep them frozen up to 2 weeks. Thaw the shells before adding filling or you can toast them in the oven at a lower temperature around 300°F – 325°F for 5 minutes to crisp them up before adding filling.

More French and French Inspired Recipes:

• Perfect Crepes
• Easy Hollandaise Sauce
• Slow Cooker Beef Bourguignon
• Easy Ham and Broccoli Quiche
• Almond Croissants

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Cream Puffs

Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you’ve mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart’s desire!

Course Dessert

Cuisine French

Keyword cream puff, cream puff recipe, cream puffs

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 cream puffs

Calories 159kcal

Author Trang Doan

Ingredients

Cream puff shell

• ½ cup milk
• 2 oz unsalted butter
• 1 tablespoon granulated sugar
• ¼ teaspoon kosher salt
• ½ cup all-purpose flour
• 2 large eggs

Filling

• 1 cup heavy whipping cream
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

Egg wash

• 1 large egg
• 1 tablespoon water

Instructions

• Heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling, about 3 minutes.
• Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan, about 2 minutes.
• Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each egg is completely incorporated before adding another.
• Transfer the dough into a piping bag fitted with a large round tip and pipe 12 equal portions, about 1 ½” - 2” in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.
• Preheat the oven to 375°F.
• Beat an egg with a tablespoon of water to make egg wash. Gently apply the egg wash on top of the dough using a pastry brush.
• Bake for about 22 - 25 minutes until the shells are puffed and golden. Observe through the oven door but do not open the oven during baking. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them and let them cool completely on a wire rack.

Whipping Cream:

• To make the whipped cream, add heavy whipping cream, sugar and vanilla to a stand mixer bowl and beat with the balloon whip until stiff peaks form. Store in the refrigerator until ready to use.
• When the cream puff shells are completely cool, split them open and fill with whipped cream, replace the top of dust with powdered sugar before serving.

Notes

• This recipe makes a dozen small cream puffs but it can be doubled or tripled easily to make more.
• Because the cream puffs are baked at a high oven temperature, use a light color baking sheet or an air insulated baking sheet to decrease the chances of the bottoms burning.

Nutrition

Calories: 159kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 71mg | Potassium: 44mg | Fiber: 1g | Sugar: 6g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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Easy to Make Tostadas

These crispy Tostadas are easy to make and layered with flavorful toppings that make this main dish one of the best! Create a delicious dinner right at home within minutes!

Tostadas are similar to tacos, just using a tortilla that is flat rather than movable. Try this best EVER ground beef tacos, easy homemade Navajo tacos or Baja fish tacos for more taco inspired recipes.

Easy to Make Tostadas

Quick and easy tostadas are so fun to make and come together perfectly. They have a vibrant color to them with all the fresh vegetables and some sliced fruits. Top them with shredded cheese and refried beans and you have a complete meal. Your family is going to go crazy over!

Pile high your favorite toppings on this homemade fried tostada. They are simple to make and will feed a crowd. The tostada is fried up nicely, giving it a crisp texture to hold all choices of optional toppings. Switch up your tortillas or add a little more topping creating a new and fun tostada each time you get more. The options are endless and the tostadas will keep coming!

What is a Tostadas?

A tostada is a classic Mexican recipe that is one of the favorites! Tostadas name comes from a Spanish word meaning toasted or looking toasted. Usually a tostada is known for being flat and a round tortilla that is deep fried or toasted in oil.

In some places tostadas can be an appetizer or a main dish. The tortilla is cut into small triangles to make chips to dip into extra sides like salsa or guacamole. There are a few different versions of tostadas that are known around the world.

Tostada Ingredients:

Simple ingredients that blend perfectly together creating the perfect combination. This tostada cooks up quickly and has amazing flavors that all come together. Layer your tostadas just the way you like it!

• Vegetable Oil: Used for frying the tortillas in a pan.
• Corn Tortillas: Perfect for frying and using
• Ground Beef and Taco Seasoning: Cooked up together creating a delicious Mexican flavor.
• Refried Beans: A Great layer to start off on the tortilla.
• Cheddar Cheese: Shredded cheese to sprinkle over top and melt a little from the heat of the ingredients.

Optional Toppings:

• Shredded Lettuce: Fresh and light tasting.
• Tomato: Gives a sweet taste.
• Sliced Olives: Love the taste an olive adds to the recipe.
• Cilantro: A hint of savory and spice.
• Guacamole: Blend together an avocado making this rich and creamy topping for your tostada
• Avocado: Creamy slices of avocado right on top equals perfection!

How to Make the Best Tostadas:

These tostadas make the best dinner for everyone in the family. Each person can create and layer their own toppings and make the best tostadas. This is an easy to make, quick dinner for a busy weekday.

1. Fry Tortillas: In a medium sized skillet add vegetable oil filling up to about 1/2 inch on the sides.  Heat the oil to medium high heat.  Poke holes with a fork in the tortilla and add it to the hot oil.  Fry on each side until golden brown 1-2 minutes.  Remove and set aside.
2. Cook Beef: In a medium sized skillet over medium high heat cook and crumble the ground beef.  Drain the grease.  Add in the taco seasoning.
3. To assemble: Heat the refried beans over the stove or in the microwave until warm.  Spread a thin layer on the tortilla followed by the ground beef and cheese.  Top with desired toppings.

Tips for the Perfect Tostada:

• Frying: It is best to use a cooking thermometer to check the oil. The oil will need to be around 350 to 375 degrees Fahrenheit. Once they are fried on both sides add the fried tortillas to a plate that is prepared with paper towels on it. The paper towels will help soak up any extra grease that is left on the tortillas.
• Baking: Preheat oven to 400 degrees. Lay the tortillas on a baking sheet. Brush the tops with olive oil. Bake for 8-10 minutes until crispy and flip half way through.
• Preparing the Tortilla: Poking holes in the tortilla will help the tortilla stay round and not curl too much while being fried.
• Tortillas: Corn tortillas are best and the perfect size. I like the smaller round size. When choose a tortilla, choose one that is not already cooked and can be fried. Smaller the size the better and easier to flip over in the pan.
• Assembling: Once cooled, start layering your tostada. It works best to have the heavier more dense ingredients on bottom like refried beans, meat, then the cheese will melt over top the meat, then continue on to the next optional toppings of choice.

More Filling Ideas:

Fill your tostada up with all the delicious meats, cheeses, vegetables and fruits. This classic Mexican Dinner is always a HUGE hit for a family! Everything comes together quickly and easily making everyone their favorite personal tostada.

• Beef Barbacoa
• Pork Carnitas
• Cilantro Lime Chicken
• Chicken Chili Verde

More Mexican Inspired Recipes:

• Homemade Chimichanga Recipe
• Taco Stuffed Avocados 
• Best Ever Horchata Drink
• Bake Cream Cheese Chicken Taquitos
• Mexican Shrimp Skillet

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Easy to Make Tostadas

These Tostadas are easy to make and layered with flavorful toppings that make this main dish one of the best! Create a delicious dinner right at home within minutes!

Course Dinner, Main Course

Cuisine Mexican

Keyword easy to make tostadas, tostadas

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 Tostadas

Calories 147kcal

Author Alyssa Rivers

Ingredients

• vegetable oil
• 4 12 inch corn tortillas*
• 1 pound lean ground beef
• 1 Tablespoon Taco Seasoning
• 1 15 ounce can refried beans
• 2 cups cheddar cheese shredded

Optional Toppings:

• Shredded lettuce
• Tomato diced
• sliced olives
• cilantro chopped
• avocado sliced
• sour cream

Instructions

• In a medium sized skillet add vegetable oil filling up to about 1/2 inch on the sides. Heat the oil to medium high heat. Poke holes with a fork in the tortilla and add it to the hot oil. Fry on each side until golden brown 1-2 minutes. Remove and set aside.
• In a medium sized skillet over medium high heat cook and crumble the ground beef. Drain the grease. Add in the taco seasoning.

Layering Tostadas:

• To assemble: Heat the refried beans over the stove or in the microwave until warm. Spread a thin layer on the tortilla followed by the ground beef and cheese. Top with desired toppings.

Notes

* To BAKE: Preheat oven to 400 degrees. Lay the tortillas on a baking sheet. Brush the tops with olive oil. Bake for 8-10 minutes until crispy and flip half way through.

Nutrition

Calories: 147kcal | Carbohydrates: 4g | Protein: 13g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 163mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg

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My Favorite Zucchini Bread Recipe (Tried and True!)

My favorite zucchini bread recipe is a sweet and savory, full of flavor, moist bread! Slice a piece of heaven and enjoy this delicious quick bread with your family and friends.

Zucchini is in abundance right now and no better way than to enjoy fresh quick bread this season! Try this chocolate zucchini bread, blueberry zucchini bread or pistachio zucchini bread for more great zucchini recipes.

Zucchini Bread Recipe

I promise this is the only zucchini bread recipe that you will ever need!  It has been perfected and is a tried and true recipe that everyone raves about. This zucchini recipe is a MUST make and so delicious! The fresh zucchini creates a hidden flavor that makes this bread sweet and savory. Add in a hint of cinnamon and vanilla for extra flavoring. Then finish the mixture off with a blend of sour cream in the bread mix. Blend together and you will have the perfect combination of zucchini bread!

This tried and true favorite zucchini bread is a family favorite! Be ready to make several loafs of bread just to keep it on hand. It is going to go fast and loved by all. My kids love homemade zucchini bread and beg me to make this every year. It is the ultimate zucchini bread recipe and comes together quickly. The texture is soft, moist and full of green speckles showing all the zucchini hidden inside. You can’t go wrong with this zucchini quick bread!

Easy Zucchini Bread Ingredients:

I just love how quick and easy this zucchini bread is to make. The ingredients are simple and all in the pantry. Mix them all together to create the perfect zucchini bread for your family this summer!

• Flour: Helps thick the bread and lifts it with the help of baking soda.
• Cinnamon: Just a hint for a slight spice in the mixture.
• Salt: Add a pinch!
• Baking Soda: Raises the loaf of bread as it is baking.
• Canola Oil: Is best for baking bread.
• Sugar: Sweetness is added in the bread mix.
• Brown Sugar: Moistens the bread with sweetness.
• Eggs: Creates a higher rise when baking.
• Vanilla: Great for flavoring!
• Sour Cream: Making the inside moist and savory.
• Zucchini: Grated and strained for best results.

How to Make the Best Zucchini Bread:

Mix the dry ingredients together first. Then blend together the wet and dry. Simply add in zucchini and bake. This homemade bread will smell so good as it is baking in your oven. One of the best breads you will ever make!

1. Whisk Dry Ingredients: Preheat oven to 350 degrees. Butter and flour a large 9″ bread pan and set aside. Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
2. Blend Ingredients: In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
3. Add in Zucchini: Fold in the grated zucchini. Lastly, add the remaining dry flour ingredients. Stir to combine and pour into prepared 9″ bread pan.  Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
4. Serve Slightly Warm: Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top.

Tips and Variations:

Here are a few tips and variations to use when making zucchini bread. It is always fun to add in or create a recipe that is your own. Try these ideas or add-ins for extra help while you are baking in the kitchen.

• Zucchini: Wash the zucchini and cut of both ends. Leaving the skin on the zucchini, grate the zucchini the best that you can using a paper towel or strainer. Once the water has been released place in the bowl to be blended in the bread mix.
• Fresh Zucchini: It is best to use garden fresh zucchini. Store bought zucchini has been sitting in several trucks and boxes before it arrives in a store to be sold. It is not as fresh and moist as a garden zucchini is.
• Add Ins: Chocolate chips or nuts are always a fun add in to put in the zucchini bread. Add in 1/2 cup to 3/4 cup chocolate chips or nuts into the blended mixture before baking.
• Baked Bread: For best results use a toothpick to insert into the center of the bread. If the toothpick comes out clean that is the best indication that your bread is fully cooked through.

Storing Quick Bread:

This zucchini bread is not going to last long. It is a favorite family recipe and quickly gone before I am ready to store it. Usually doubling the recipe helps me be able to store a few slices for a day, hopefully!

• Storing Zucchini Quick Bread: Store the homemade baked bread in a ziplock bag. Leave out in room temperature for about 3 to 4 days long. Slice when ready to serve.
• Freezing Zucchini Bread: Follow the instructions to make the best zucchini bread. Once it has completely cooled, wrap tightly in plastic wrap and then aluminum foil. Add it to a ziplock or freezer bag. Place in the freezer up to 1 month long. When ready to thaw, place in the refrigerator over night and unwrap to serve.

More Ways to Enjoy Zucchini:

• Zucchini Pizza Recipe
• Crispy Parmesan Fried Zucchini
• Cheesy Zucchini Fritters
• Taco Stuffed Zucchini Boats 
• Roasted Parmesan Garlic Zucchini Spears

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My Favorite Zucchini Bread Recipe (Tried and True!)

My favorite zucchini bread recipe is a sweet and savory, full of flavor, moist bread! Slice a piece of heaven and enjoy this delicious quick bread with your family and friends. 

Course Appetizer, Bread, Side Dish, Snack

Cuisine American

Keyword zucchini bread

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 12 Slices

Calories 150kcal

Author Alyssa Rivers

Ingredients

• 1 Cup All Purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1/4 Cup canola oil
• 1/2 Cup sugar
• 1/4 Cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/4 Cup sour cream
• 1 1/2 Cups zucchini grated and strained

Instructions

• Preheat oven to 350 degrees. Butter and flour a large 9" bread pan and set aside. Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
• In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
• Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and pour into prepared 9" bread pan. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
• Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

Nutrition

Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 133mg | Potassium: 34mg | Fiber: 1g | Sugar: 13g | Vitamin A: 69IU | Calcium: 16mg | Iron: 1mg

 

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