Prep 15 mins
Cook 1 hr
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!
- 2 cups zucchini
- 1 cup vegetable oil
- 2 cups white sugar
- 3 eggs, beaten
- 3 teaspoons vanilla
- 2 tablespoons frozen orange juice concentrate (optional)
- 3 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1⁄2 cup chopped nuts
- 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.
Okay, so here's how it went down: I made something else with zucchini earlier in the week, so I bought extra zucchini to make this. I was grating to make 2 cups....and grating....and grating....(2 cups is only about 2 medium-ish store-bought zucchinis). Two extra cups of zucchini later, I decided I had to double the recipe, which is not too bad, because you can freeze it, give it to friends, play "hide the zucchini bread around the house"... (just kidding on that last one). Anyway, I doubled the recipe, used 1 cup unsweetened applesauce in place of one of the cups of oil, and omitted the nuts and frozen OJ (nuts - family preference, OJ - didn't have any). This bread is SUPER good! My 9x5 loaves took 55 minutes to bake, and I got three 9x5 loaves and one smaller one (I think the pan is some crazy size, like 7 1/4 x 3 1/2). The smaller one took only about 40 minutes. Oh - I sprayed all my pans (which are all nonstick) with PAM, but the bottoms of the breads all stuck anyway (Murphy's law), so I recommend using that spray with flour in it maybe, or lining them with parchment and spraying that, maybe. Otherwise, I will totally use this recipe again. Two cups is only TWO ZUCCHINIS. ;) I'm trying your H.A. banana bread next. Made for the Newest Zaar tag game.
I'm not a baker but I have lots of zucchini in the garden and I found this recipe today and went for it. I don't like super sweet so I only did 1.25 cups of sugar and I used half white flour and half wheat flour and I also used half olive oil and half apple sauce and omitted the OJ. I followed the directions and baked it for 45 minutes. It is unbelievably moist and delicious!
I've made this twice so far. It has come out awesome both times. I am not a very precise measurer and even still the bread has come out perfect. I omit the optional orange juice and did not add nuts. Both times I have taken the extra step of squeezing out most of the liquid from the zucchini. Not sure if this is necessary but the bread has come out great so I'll keep doing it. This last time I used this recipe, I took the bread out 2 mins prior to being done and spread a small amount of butter on top. SO GOOD.