High Altitude Zucchini Bread Recipe 385

HIGH ALTITUDE ZUCCHINI BREAD RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Grate zucchini (unpeeled) and beat together with vegetable oil, sugar, and eggs. Add vanilla and orange juice concentrate (optional). Sift together dry ingredients (flour, baking powder, baking soda, cinnamon, salt) and blend with the wet mixture. Stir in chopped nuts. Pour into two greased 9x5-inch loaf pans. Bake at 350°F for 45 to 60 minutes. Let bread sit in pans 10 minutes before removing.

HIGH-ALTITUDE ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F.
• Grate zucchini (unpeeled) and beat together with vegetable oil, sugar, and eggs.
• Add vanilla and orange juice concentrate (optional).
• Sift together dry ingredients (flour, baking powder, baking soda, cinnamon, salt) and blend with the wet mixture. Stir in chopped nuts.
• Pour into two greased 9x5 inch loaf pans.
• Bake at 350F for 45-60 minutes.
• Let bread sit in pans 10 minutes before removing.

HEALTHY ZUCCHINI BREAD RECIPE

Steps:

• Preheat your oven to 350* and grease and flour two 8×4 bread pans or two 12 muffin tins.
• Grate your zucchini.
• In a medium bowl, sift together, flour, salt, baking powder, baking soda, nutmeg and cinnamon.
• In a large bowl combine applesauce, oil, maple syrup, vanilla, lemon zest and eggs. Add in the sugar. Whisk until well combined.
• Stir the dry ingredients into the wet ingredients. Then stir until just combined.
• Stir in the walnuts and zucchini. Reserve some of the walnuts to sprinkle on top of the loaf before baking, or mix them all in. (If the mixture seems extremely dry, almost like a wet cookie batter, you might need to add in a few tablespoons of milk. The batter should be very gooey and thick.)
• Pour in batter and spread so it's level or fill muffin tins 2/3 of the way. If desired, sprinkle more chopped walnuts on top.
• Bake loaf for 50-65min. Bake muffins for 18-22min. Toothpick test to be sure. You want the toothpick to be slightly moist with some crumbs but not coated in batter.
• Let cool for 20-30 min in the pan and then turn out onto a cooling rack until completely cool.

ZUCCHINI HARVEST BREAD

Steps:

• Heat oven to 350 degrees F.
• In a large mixer bowl, combine all ingredients except zucchini and walnuts. Beat at low speed, scraping bowl often, until well mixed.
• By hand, stir in zucchini and walnuts.
• Spread into 2 greased 8 by 4 inch loaf pans.
• Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
• Cool for 10 minutes.
• Remove from pans.
• Cool completely.
• Store refrigerated.