High-Altitude Zucchini Bread Recipe

Name: High-Altitude Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
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 chopped nuts

Servings: persons

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 chopped nuts

1
Preheat oven to 350u00b0F.
2
Grate zucchini (unpeeled) and beat together with vegetable oil, sugar, and eggs.
3
Add vanilla and orange juice concentrate (optional).
4
Sift together dry ingredients (flour, baking powder, baking soda, cinnamon, salt) and blend with the wet mixture. Stir in chopped nuts.
5
Pour into two greased 9x5 inch loaf pans.
6
Bake at 350F for 45-60 minutes.
7
Let bread sit in pans 10 minutes before removing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups zucchini, 1 cup vegetable oil, 2 cups white sugar, 3 eggs, beaten, and more.

Yes, High-Altitude Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

High-Altitude Zucchini Bread

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