High Altitude Zucchini Bread
Tried-and-true, this High Altitude Zucchini Bread recipe is my go to. It’s a basic recipe and while delicious on it’s own, is easily customizable for whatever add-ins you might feel like stirring in!
I tested this bread four times to make sure I got it just right. The cooking time was off the first time, the bread got a little dark and dry the second time but by the third I had it dialed. And the 4th was just to ensure that a 1:1 gluten free flour blend could be substituted. And the verdict is that it worked beautifully! FYI, I use Bob’s Red Mill 1 to 1 Baking Flour. I’m sure any gluten free flour blend would work just fine too. Oh! And you can make muffins instead of bread if you like. Just decrease the baking time to about 18 minutes or so.
Don’t be mistaken when I tell you this zucchini bread is basic. It’s basically perfect. It’s simplicity at it’s best. I’ve learned that I like breads and muffins without add-ins. I’m a bit of a traditionalist I guess. I’m just not a fan of “things” mixed into my bread and muffins. I don’t really like chocolate chips or coconut in banana bread, pumpkin muffins OR zucchini bread. The only exception is maybe some toasted nuts but even then I prefer it plain jane. Though I do love a healthy smear of butter at the end!
HOWEVER, if mixed-in’s are your thing, then this recipe is the perfect starting point. It could easily handle a handful of dark chocolate chips or some toasted walnuts. The bread is generous on the cinnamon- which I happen to love- but you could easily cut it back just a bit if you want it less cinnamon-y. Try adding the zest of one lemon too. Soooooo good!
The key to zucchini bread success is making sure you get most of the moisture out of the grated zucchini. Otherwise you’ll end up with a batter that is too wet. Too wet = soggy bread. Ain’t no one gonna be happy about that! I also love that this bread only makes one loaf. Most zucchini bread recipes make two loaves and considering I don’t have a lot of self control, one loaf in my house is better than two. You feel me?
So pretty much you can use this bread as is or as a starting point to make it your own. It will be delicious either way!! I hope you’re having a great week and, as always, thanks for being here. I love sharing recipes with you all and am so thankful that I have this space to share something that brings me so much joy. Happy baking and enjoy the zucchini bread recipe!!! xo, Kelley
photos by Kellie Hatcher/ recipe by Mountain Mama Cooks
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A tried and true recipe for high altitude zucchini bread!
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2/3 teaspoon baking powder
- 2/3 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 2/3 cup neutral flavored oil (I use avocado but you could use vegetable, grapeseed, or canola)
- 1 1/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cup grated zucchini, excess moisture squeezed out
Instructions
- Preheat oven to 325F degrees. Line a loaf pan with nonstick spray and parchment.
- Sift together flour, salt, baking soda, baking powder, and cinnamon in a small bowl; set aside.
- In a medium bowl, combine sugar and oil. Whisk in eggs and vanilla. Stir in shredded zucchini. Add dry ingredients and stir just until combined.
- Pour batter into prepared loaf pan. Bake in preheated oven for 55-65 minutes until bread is golden and middle is cooked through. Remove from oven and let cool in pan for 10 minutes before removing it to cool completely on a cooling rack. Serve warm and slathered in butter! š
13 Comments
Thank you for the recipe! I have a question – do you measure 1.5 cups zucchini then squeeze the moisture or do you squeeze the moisture and then measure 1.5 cups from that? Thank you!
I squeeze the moisture out and then measure the zucchini. Thanks for a great question!
Hi Kelley, I have been using your recipes for a while, and love them. I live in Evergreen, in the foothills outside Denver at 8,000 ft, so I really appreciate the recipe conversion advice. I just made these this morning, and I am trying to have the willpower to not have seconds. However, I noticed that though delicious, they are really flat, which was really a surprise. Would you recommend more leavening, or some other tweak? Thank you!
I’d actually recommend the opposite- perhaps decrease the leavening by a pinch. I’m about 1000 feet lower in elevation than you. When breads fall flat it’s often because they’re rising too quickly and falling before the bread is structure is strong enough. Good luck!!
I just made the bread. Great taste. The center of my bread did not rise so the bread looks like a brick. What could cause the center not to rise?
Depending on your altitude, you might need to decrease the leavening a bit. Or try cooking it longer at a lower heat. Your the second person who’s said this so I think I’ll make it again the week and see if I can see if I did something wrong on my end. Thanks for the comment!
Thank you, Kelley. Though I didn’t watch it bake the entire time, I don’t think it rose and fell. I just think it didn’t rise much. And I forgot to mention, I baked it as muffins, rather than a loaf. The texture was fine, though — not too solid.
Kelly, by “leavening” do you mean the baking powder or baking soda or both? I live in the Rockies about 9300′ up. Any suggestions?
leavening refers to either/both baking soda and baking powder- 9300 feet is fairly high. Use this guide to help you modify!
Made this for the first time. Delicious. Came out perfect. I did bake it for the full 65 minutes. We live at 6200 ft in the San Jacinto mountains so baking has been a real challenge until I found your site. Thank you thank you.
★★★★★
You are so welcome! Enjoy.
Tried this today . Turned out fine, it was a bit dry. I think maybe I squeezed too much liquid out of the zucchini. All in all a great bread especially since we’re at 7350′.
Thanks,
Kirk
I don’t usually have a problem with squeezing out too much liquid. Perhaps your flour was dry or you might have added too much? Make sure not to over cook, either!