High-Altitude Zucchini Bread

Okay, so here's how it went down: I made something else with zucchini earlier in the week, so I bought extra zucchini to make this. I was grating to make 2 cups....and grating....and grating....(2 cups is only about 2 medium-ish store-bought zucchinis). Two extra cups of zucchini later, I decided I had to double the recipe, which is not too bad, because you can freeze it, give it to friends, play "hide the zucchini bread around the house"... (just kidding on that last one). Anyway, I doubled the recipe, used 1 cup unsweetened applesauce in place of one of the cups of oil, and omitted the nuts and frozen OJ (nuts - family preference, OJ - didn't have any). This bread is SUPER good! My 9x5 loaves took 55 minutes to bake, and I got three 9x5 loaves and one smaller one (I think the pan is some crazy size, like 7 1/4 x 3 1/2). The smaller one took only about 40 minutes. Oh - I sprayed all my pans (which are all nonstick) with PAM, but the bottoms of the breads all stuck anyway (Murphy's law), so I recommend using that spray with flour in it maybe, or lining them with parchment and spraying that, maybe. Otherwise, I will totally use this recipe again. Two cups is only TWO ZUCCHINIS. ;) I'm trying your H.A. banana bread next. Made for the Newest Zaar tag game.

I've been baking zucchini bread since I was a kid. I used my moms recipe until one day I lost it. I tried hundtrds of zucchini bread recipes and none have turned out. I am 37 years old and have been trying to make a decent zucchini bread since I was in my Teens I have finally found one that is much more than decent! I love it! It has great flavor. It turned out perfect.

I'm not a baker but I have lots of zucchini in the garden and I found this recipe today and went for it. I don't like super sweet so I only did 1.25 cups of sugar and I used half white flour and half wheat flour and I also used half olive oil and half apple sauce and omitted the OJ. I followed the directions and baked it for 45 minutes. It is unbelievably moist and delicious!

This recipe is amazing. No sinking in the middle, no dryness. I did add a small can of crushed pineapple and some golden raisins. Would be fine without, I’m sure. Don’t hesitate to try it!

PERFECT! We live in Orem UT, altitude almost 5000 feet. My zucchini bread always sinks in the middle and sometimes is doughy. This recipe made perfect bread-no to minimal sinking, cooked completely through, and great texture. The only thing I would change is I would use 1 Tablespoon of cinnamon rather than 2 teaspoons. Also, we love nuts so I added 1 cup of chopped pecans rather than 1/2 cup.