High Altitude Zucchinni Bread
This high-altitude zucchini bread is a humble yet comforting treat that transforms humble garden vegetables into a moist, fragrant loaf. Designed specifically for elevations around 7,000 feet, this recipe adjusts moisture and leavening to prevent dryness or collapse. The batter combines grated zucchini, yogurt, and vanilla for incredible tenderness, while a dusting of cinnamon and sugar in the pan creates a delightful, sticky crust. It’s the perfect accompaniment to morning coffee or an afternoon tea, offering a soft texture and subtle sweetness that appeals to everyone. Ideal for using up summer zucchini surpluses, this bread keeps well for days, becoming even more flavorful as the spices meld.
Description
This high-altitude zucchini bread is a humble yet comforting treat that transforms humble garden vegetables into a moist, fragrant loaf. Designed specifically for elevations around 7,000 feet, this recipe adjusts moisture and leavening to prevent dryness or collapse. The batter combines grated zucchini, yogurt, and vanilla for incredible tenderness, while a dusting of cinnamon and sugar in the pan creates a delightful, sticky crust. It’s the perfect accompaniment to morning coffee or an afternoon tea, offering a soft texture and subtle sweetness that appeals to everyone. Ideal for using up summer zucchini surpluses, this bread keeps well for days, becoming even more flavorful as the spices meld.
Ingredients
- 1 cup sugar, divided
- 2 teaspoons cinnamon
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup yogurt
- 1 teaspoon vanilla
- 1 cup grated zucchini
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions
- 1 Preheat oven to 350°F (175°C).
- 2
Grease two small loaf pans or one large loaf pan thoroughly.- 3
In a small bowl, mix 2 teaspoons of sugar with the 2 teaspoons of cinnamon. Dust the bottom and sides of the prepared pan(s) with this cinnamon-sugar mixture, shaking out any excess.- 4
In a large mixing bowl, beat together the eggs, remaining sugar, vegetable oil, yogurt, and vanilla until well combined.- 5
Add the grated zucchini to the wet ingredients and stir to combine.- 6
In a separate bowl, whisk together the flour, baking soda, and salt.- 7
Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.- 8
Pour the batter into the prepared pan(s).- 9
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If making one large loaf, you may need to add a few extra minutes.- 10
Let the bread stand in the pan for 10 minutes before removing it to cool completely on a wire rack.NoteFor high-altitude baking (around 7,000 feet), this recipe relies on yogurt and oil for moisture retention to counteract dry air.
You can make this as two small loaves for faster baking or one large loaf for a presentation piece.
Store wrapped in plastic wrap or foil at room temperature for up to 3 days, or freeze for longer storage.
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