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.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease and flour two 8x4-inch loaf pans or line them with parchment paper.

Step 2

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3

In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well incorporated.

Step 4

Add the eggs, one at a time, to the sugar and oil mixture, beating well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.

Step 6

Fold in the grated zucchini and nuts (if using), ensuring they are evenly distributed in the batter.

Step 7

Divide the batter evenly between the prepared loaf pans, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

Step 9

Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Step 10

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

Serving size	1559.7 grams (1559.7g)

Amount per serving	% Daily Value*
Calories	4622

Total Fat 236.40g	303%
Saturated Fat 34.00g	170%
Polyunsaturated Fat 100.80g
Cholesterol 558mg	186%
Sodium 2779mg	121%
Total Carbohydrate 586.60g	213%
Dietary Fiber 22.10g	79%
Total Sugars 312.50g
Protein 74.30g	149%

Vitamin D 123IU	615%
Calcium 398mg	31%
Iron 24mg	131%
Potassium 2407mg	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.

Source of Calories

Fat: 44.6%

Protein: 6.2%

Carbs: 49.2%