High Altitude Zucchini Bread Recipes
HIGH-ALTITUDE ZUCCHINI BREAD
Since we live in Colorado, I'm always on the lookout for high-altitude bread recipes. So much easier than figuring out conversions or taking chances with recipes designed for sea level! This one turns out great every time!
Provided by noway
Categories < 4 Hours
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
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.
Nutrition Facts : Calories 2891.9, Fat 136.3, SaturatedFat 19.3, Cholesterol 279, Sodium 2417.1, Carbohydrate 383.7, Fiber 11.6, Sugar 206, Protein 39.5
HIGH ALTITUDE ZUCCHINI BREAD RECIPE - (3.8/5)
Provided by gpawilson
Number Of Ingredients 13
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.
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