Thursday, July 26, 2012

Zucchini Bread (high altitude recipe)

When we moved to Utah from California, I was devastated when most of my baking recipes didn't turn out right - especially my breads!  It took me a bit to figure out the high altitude challenges, make the adjustments & get back to baking zucchini, banana & pumpkin breads again.

This recipe has been my most-successful for zucchini bread.  I made 5 loaves yesterday from ONE zucchini my neighbor brought over - wow!  One and one-half of the loaves are already gone.  Happy, happy family!

I especially like that the outside crust gets slightly crisp.  You can substitute mini-chocolate chips for the raisins in this recipe if you're like me & don't like raisins!

Zucchini Bread - High Altitude Recipe

3 eggs, beaten
1 cup granulated sugar
1 cup firmly-packed brown sugar
1 cup vegetable oil (you can substitute unsweetened applesauce for this but it makes the bread heavier & the crust doesn't crisp up as well)
1 Tblsp vanilla
2 cups shredded or ground zucchini (squeeze out excess liquid before using, but don't worry too much)
3 cups sifted all-purpose flour (I sometimes use 1 cup whole wheat & 2 cups all-purpose)
2 tsp baking soda
1 tsp double-acting baking powder
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 cup chopped walnuts
1 cup raisins (optional)

  1. Preheat oven to 350*F.  Grease 2  9x5x3" loaf pans.
  2. In a large mixing bowl, blend eggs, sugars, oil & vanilla.  Add zucchini.  Mix well.
  3. Mix and sift flour, baking soda, baking powder, salt, cinnamon & nutmeg together.  (I usually don't sift anything - I just plunk it all in a bowl & stir it well with a wire whisk.)
  4. Combine dry ingredients with liquid mixture.  Mix just until moistened.  Add walnuts & raisins, stirring only until blended.
  5. Pour batter into prepared pans.
  6. Bake about 50-60mins (depending upon your oven), or until a toothpick inserted in center comes out clean.
  7. Cool in pans for 10-15 mins, then remove loaves to a cooling rack.
These loaves freeze really well!  Make a few, wrap extras in wax paper & place in ziplock bag.  They defrost moist & delicious, but without the slight crisp on the crust.  They keep well up to 3 months.

You can substitute mini-chocolate chips or the raisins, if you like.


1 comment:

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WOw ! Thanks For shared Zucchini Bread reicipe....I Will try it this reicipe.


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