Name: 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

Description

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

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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! 🙂