High Altitude Zucchini Bread

This High Altitude Zucchini Bread is packed full of flavor and spices and lots of zucchini!

Course Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 25

Cook Time 1 5

Resting Time 1

Total Time 2 30

Servings people

Calories 327kcal

Author Mara

Ingredients

⅓ cup applesauce, cinnamon or plain
⅓ cup unsalted butter, melted
¾ cup granulated sugar
½ cup dark brown sugar, packed
½ teaspoon fresh ginger, grated
2 eggs large, room temperature
2 teaspoons vanilla extract
1 & ½ cups zucchini, shredded salted and excess water squeezed out
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground clove
½ teaspoon ground cardamom
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon kosher salt + more for salting and squeezing the excess water out of the shredded zucchini
2 cups all-purpose flour

Instructions

Shred zucchini by hand or using a food processor with a shredding blade. Then, place the zucchini in cheese cloth or tea towel along with some salt, place in a bowl and set aside.
Let the zucchini drain liquid for about 10-30 minute. Squeeze out all excess water, measure 1 & ½ cups packed shredded zucchini and set aside.
Preheat oven to 325 degrees Fahrenheit.
Next, in a bowl, mix together applesauce, melted butter, brown sugar and granulated sugar with either a hand mixer or by hand.
Next, add in eggs one at a time and vanilla to the bowl and mix until well combined.
Then, add in shredded zucchini and mix in by hand to the batter using a silicone spatula or wooden spoon.
Next, add in all dry ingredients and gently fold into batter until combined using a wooden spoon or silicone spatula. Optionally, sift all the dry ingredients in if flour and spices are clumped together.
Pour batter into a loaf pan lined with parchment paper.
Bake in pre-heated oven for about 65-75 minutes until a wooden skewer comes out clean.
Remove from oven and put on a cooling rack in the loaf pan. Let it cool for 10-20 minutes in the pan. Then remove pan and let it continue to cool on the cooling rack until room temperature. Then, slice and serve.

Notes

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also use the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally use the straight edge of a knife to level the flour across the measuring cup.

Don't Overmix: Overmixing can make your zucchini bread tough or bake unevenly. That's why in the recipe, I mix the zucchini and dry ingredients by hand to lessen that chance.

Wooden Skewer Test: when you zucchini bread is toward the end of its bake, make sure to insert a wooden skewer into the center of the zucchini bread. When you pull the wooden skewer out, you want it with a few moist crumbs or completely clean to indicate its finished baking. If there is any wet batter, it needs to continue to bake.

How do I adjust for my particular altitude? I baked this recipe at 5,280 feet above sea level. If you need to adjust for your altitude. Check out this article here!

Nutrition