High Altitude Zucchini Bread
Experience the perfect bake every time with this High Altitude Zucchini Bread recipe, specially crafted to perform at higher elevations. Moist, tender, and infused with cozy spices like cinnamon and nutmeg, this bread is elevated with the natural sweetness of freshly grated zucchini and the optional crunch of walnuts or pecans. Tailored for the unique challenges of high-altitude baking, this recipe balances rising agents for a beautifully even texture. With an easy prep time of just 20 minutes and a fragrant 55-minute bake, this zucchini bread makes a delightful addition to breakfast spreads, coffee breaks, or dessert tables. Store it for up to a week, but don’t be surprised if it disappears before then! Perfect for satisfying your baking cravings at any altitude.
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.75 cups Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups Zucchini, grated
- 0.75 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour two 8x4-inch loaf pans or line them with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well incorporated.
Add the eggs, one at a time, to the sugar and oil mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Fold in the grated zucchini and nuts (if using), ensuring they are evenly distributed in the batter.
Divide the batter evenly between the prepared loaf pans, filling each about two-thirds full.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Store the zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
4622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.4 g | 303% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2779 mg | 121% | |
| Total Carbohydrate | 586.6 g | 213% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 312.5 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 398 mg | 31% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2407 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
