A high altitude version of the always popular zucchini bread. This High Altitude Zucchini Bread is so easy to make. It's moist and filled with lots of shredded zucchini and spices. Perfect for breakfast, a snack or even dessert.
This is my go-to recipe for zucchini bread! This High Altitude Zucchini Bread is deliciously spiced, sweet and super moist. Plus it's loaded with lots of shredded zucchini. If you've never tried zucchini bread before, it's really just a spiced quick bread with shredded zucchini mixed into the batter. It's essentially the same idea as carrot cake but in breakfast bread form.
This recipe is perfect for breakfast, brunch or as a snack. It's a delicious way to get your veggies in a slice. This zucchini bread is dense, moist and full of spices!
High Altitude Zucchini Pumpkin Bread
Zucchini can sometimes be bitter due to an overabundance of a toxin, curcurbitacin. Cucurbitacin is meant to steer mammals clear of zucchini. Usually the zucchini crop is properly developed and is not bitter. BUT, when weather is particularly dry and hot, or zucchini are oversized or large, the zucchini can taste bitter from its outer skin and the ends.
Squeezing is TECHNICALLY optional but I like squeezing it out to allow for more shredded zucchini in the overall loaf. I definitely recommend it if your zucchini is extra juicy though.
For this recipe, I used a glass loaf pan but you can use whatever you have on head. Read this Guide to Loaf Pans to better understand how to bake with your certain equipment.
Perfectly Paleo Zucchini Bread
I wrap my zucchini bread in plastic wrap and store in an airtight container at room temperature about 2-3 days. Zucchini bread can also be frozen! Allow it to cool completely, then wrap the loaf (or individual slices) tightly in plastic wrap and place in a freezer-proof bag. When frozen zucchini bread will keep for several months.
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Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Denver High Altitude Vegan Zucchini Bread
Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also use the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally use the straight edge of a knife to level the flour across the measuring cup.
Don't Overmix: Overmixing can make your zucchini bread tough or bake unevenly. That's why in the recipe, I mix the zucchini and dry ingredients by hand to lessen that chance.
Zucchini Bread Recipe
Wooden Skewer Test: when you zucchini bread is toward the end of its bake, make sure to insert a wooden skewer into the center of the zucchini bread. When you pull the wooden skewer out, you want it with a few moist crumbs or completely clean to indicate its finished baking. If there is any wet batter, it needs to continue to bake.
How do I adjust for my particular altitude? I baked this recipe at 5, 280 feet above sea level. If you need to adjust for your altitude. Check out this article here!
Serving: 1 g | Calories: 327 kcal | Carbohydrates: 48 g | Protein: 9 g | Fat: 11 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 197 mg | Sodium: 306 mg | Potassium: 173 mg | Fiber: 1 g | Sugar: 27 g | Vitamin A: 494 IU | Vitamin C: 3 mg | Calcium: 72 mg | Iron: 2 mgEnjoy this high altitude zucchini bread as a quick breakfast or a snack. This delicious loaf is made with freshly shredded zucchini, whole wheat flour, olive oil, Greek yogurt, coconut sugar, pumpkin seeds, and a generous amount of chocolate chips.
Banana Zucchini Bread
Summer is the best time for zucchini recipes, because it's in season from June to August. However, in most states, this vegetable is available all year round.
Last week, I was making our Turkey Meatloaf with Zucchini for dinner and I had a half of a large zucchini left. So I decided to use it to bake this delicious Zucchini bread with chocolate chips for a dessert.
We live in high altitude Colorado area, which can make baking tricky sometimes. This high altitude zucchini bread recipe has been tested multiple times and is absolutely delicious. It's moist, moderately sweet and so easy to make.
Ultimate Zucchini Bread
Whole Wheat Flour:I love using whole wheat flour in my sweet loaves and muffins. In my opinion, it has better flavor and texture, and of course better nutrition value.
Greek Yogurt:I used 5% Fage Greek yogurt. This brand is thick and has a good amount of fat, which is great for baking.
Extra Virgin Olive Oil:it is great for baking muffins and sweet loafs. You cannot taste the taste of olive oil in zucchini baked bread.
Skinny Zucchini Bread Recipe
Zucchini:I used one medium green zucchini. I washed it and cut of the ends and shredded it using a grater box. No need top peel it. Keep extra nutrients and fibers.
Chocolate Chips:I used semi-sweet 54% chocolate chips. Dark chocolate will be great do, but I do not recommend using milk chocolate chips here.
Shred Zucchini: Wash and dry one medium or large zucchini. Use a larger side of a grater box shred zucchini. Let it rest whole you prepare the rest of ingredients. Do not t squeeze the liquid out of your zucchini when baking at high altitude.
Zucchini Bread (gluten Free, Dairy Free, High Altitude Options)
Mix Dry Ingredients:In the first mixing bowl, measure and add whole wheat flour, salt, baking soda and baking powder. Whisk to combine.
Combine Wet and Dry Ingredients:pour the dry ingredients into wet ingredients and mix the dough with wooden or silicone spatula until it's one consistency. The dough will be thick.
Pour and Bake:Grease the pan with little bit of coconut oil or cooking oil. Transfer the dough into prepared pan. Bake your zucchini bread for about 45-50 minutes at 375 °F, or until the toothpick comes out clear and the bread looks browned on top. Let the bread sit in the pan for 10 minutes before taking it out. Serve hot or chilled.
Healthy Zucchini Bread Recipe
Freezing:slice zucchini bread into slices and store the sliced bread in freezer-safe container or bag for about 2 month. Reheat the needed number of slices in a microwave for 60 seconds, flipping them half way.
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The Best Zucchini Bread Recipe
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High Altitude Zucchini Bread
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