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 CooksPrint
A tried and true recipe for high altitude zucchini bread!
- 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
- 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! 🙂