High Altitude Zucchini Bread Recipes

Steps:

• Preheat oven to 350°F.
• Grate zucchini (unpeeled) and beat together with vegetable oil, sugar, and eggs.
• Add vanilla and orange juice concentrate (optional).
• Sift together dry ingredients (flour, baking powder, baking soda, cinnamon, salt) and blend with the wet mixture. Stir in chopped nuts.
• Pour into two greased 9x5 inch loaf pans.
• Bake at 350F for 45-60 minutes.
• Let bread sit in pans 10 minutes before removing.

Steps:

• Combine water and yeast and let sit until foamy, about 10 minutes.
• Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

Steps:

• Preheat oven to 350°F. Grate zucchini (unpeeled) and beat together with vegetable oil, sugar, and eggs. Add vanilla and orange juice concentrate (optional). Sift together dry ingredients (flour, baking powder, baking soda, cinnamon, salt) and blend with the wet mixture. Stir in chopped nuts. Pour into two greased 9x5-inch loaf pans. Bake at 350°F for 45 to 60 minutes. Let bread sit in pans 10 minutes before removing.