High Altitude Zucchini Bread Food

HIGH ALTITUDE ZUCCHINI BREAD RECIPE - (3.8/5)

High Altitude Zucchini Bread Recipe - (3.8/5) image

Provided by gpawilson

Number Of Ingredients 13

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 nuts, chopped
You can also add chocolate chips/caramel chips or whatever flavor ingredient you wish!

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.

WHEAT GERM ZUCCHINI BREAD

Wheat Germ Zucchini Bread image

This is the best zucchini bread I've ever made or eaten for that matter. Given to me by a friend years ago. I've lost contact with her now, but not her zucchini bread. Fond memories, both.

Provided by Mary Leverington

Categories Quick Breads

Time 1h30m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

3 eggs
1 cup vegetable oil
1 cup sugar
1 cup brown sugar
3 teaspoons maple flavoring
2 cups shredded zucchini, unpeeled (abut 3 medium)
1 cup coarsely chopped walnuts or 1 cup pecans
2 1/2 cups flour
1/2 cup wheat germ
2 teaspoons baking soda
2 teaspoons salt
1/2 teaspoon baking powder
1/3 cup sesame seeds

Steps:

Grease and flour 2 bread pans.
Tap out excess.
Preheat oven to 350 degrees F.
Sift flour, salt, baking powder and baking soda together into a small bowl.
Stir in wheat germ.
Beat eggs until very frothy.
Add oil, maple flavoring and both sugars and beat until very light and sugar is more or less dissolved.
This takes awhile.
You'll need an electric mixer.
With mixer on low speed, gradually add the dry ingredients.
Dust nuts lightly with flour.
Add them along with the zucchini and blend gently into the batter with a rubber spatula.
Pour into prepared pans.
(I like the pyrex glass ones best for quick breads.) Sprinkle with sesame seeds.
Bake for about 1 hour until top of the bread springs back when lightly touched.
Cool on wire rack for about a half hour.
When ready to remove from pans, slide a knife gently around the edges of the pans to loosen bread.
Easy does it.
Slide the bread out and allow to cool completely on the bread board.
Cover loosely with a light towel or piece of plastic wrap to keep from drying out.

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