High-Altitude Zucchini Bread |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
|
Since we live in Colorado, I'm always on the lookout for high-altitude bread recipes. So much easier than figuring out conversions or taking chances with recipes designed for sea level! This one turns out great every time! Ingredients:
2 cups zucchini |
1 cup vegetable oil |
2 cups white sugar |
3 eggs, beaten |
3 teaspoons vanilla |
2 tablespoons frozen orange juice concentrate (optional) |
3 1/2 cups flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
2 teaspoons cinnamon |
1 teaspoon salt |
1/2 cup chopped nuts |
Directions:
1. Preheat oven to 350°F.
2. Grate zucchini (unpeeled) and beat together with vegetable oil, sugar, and eggs.
3. Add vanilla and orange juice concentrate (optional).
4. Sift together dry ingredients (flour, baking powder, baking soda, cinnamon, salt) and blend with the wet mixture. Stir in chopped nuts.
5. Pour into two greased 9x5 inch loaf pans.
6. Bake at 350F for 45-60 minutes.
7. Let bread sit in pans 10 minutes before removing.
|
|