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    You are in: Home / Recipes / High-Altitude Zucchini Bread Recipe
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    High-Altitude Zucchini Bread

    High-Altitude Zucchini Bread. Photo by Greeny4444

    1/1 Photo of High-Altitude Zucchini Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    The Wallaces's Note:

    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!

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Grate zucchini (unpeeled) and beat together with vegetable oil, sugar, and eggs.
    3. 3
      Add vanilla and orange juice concentrate (optional).
    4. 4
      Sift together dry ingredients (flour, baking powder, baking soda, cinnamon, salt) and blend with the wet mixture. Stir in chopped nuts.
    5. 5
      Pour into two greased 9x5 inch loaf pans.
    6. 6
      Bake at 350F for 45-60 minutes.
    7. 7
      Let bread sit in pans 10 minutes before removing.

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    Ratings & Reviews:

    • on July 05, 2010


      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.

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    • on October 06, 2014

      This is a great recipe. I did figure out how to cut some fat and sugar without sacrificing any flavor. Below are the changes I made.<br/>Oil- instead of 1 cup of oil I used 1/4 cup oil and 3/4 cup nonfat Greek Yogurt.<br/>Eggs - instead of 3 eggs I used 2 eggs and 2 egg whites<br/>Sugar - instead of 2 cups of sugar I used 1 cup of sugar and 1 cup of Splenda<br/><br/>I also sprayed the pan with some Pam and then coated the bottom with a light dusting of Splenda and Cinnamon. The bread came out easily and my family loved it!<br/><br/>Thank you for posting this recipe!

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    • on September 04, 2013


      At almost 9,000' this recipe rocked! My only mistake was being in such a hurry to try it, I didn't wait till it was cool to try to take one out of the pan. The one I was patient with, turned out perfectly! I did add a lot more cinnamon, nutmeg, & allspice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for High-Altitude Zucchini Bread

    Serving Size: 1 (1592 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2891.9
    Calories from Fat 1226
    Total Fat 136.3 g
    Saturated Fat 19.2 g
    Cholesterol 279.0 mg
    Sodium 2417.0 mg
    Total Carbohydrate 383.7 g
    Dietary Fiber 11.6 g
    Sugars 206.0 g
    Protein 39.5 g

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