![high Altitude Zucchini Bread With Chocolate Chips Savas Kitchen high Altitude Zucchini Bread With Chocolate Chips Savas Kitchen](https://savaskitchen.com/wp-content/uploads/2022/02/zucchini_bread_with_chocolate_chips_recipe-1.jpg)
High Altitude Zucchini Bread With Chocolate Chips Savas Kitchen Instructions. preheat oven to 325f degrees. line a loaf pan with nonstick spray and parchment. sift together flour, salt, baking soda, baking powder, and cinnamon in a small bowl; set aside. in a medium bowl, combine sugar and oil. whisk in eggs and vanilla. 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.
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High Altitude Zucchini Bread Recipe Food Step 5: bake. bake the batter in loaf pans for 50 55 minutes, or until golden brown. check to see whether the edges of your bread are pulling away from the pan’s sides. if they are, then it’s time to remove your bread from the oven. once your bread is done, allow it to cool on a cooling rack before slicing and serving. 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. Use a box grater to grate the zucchini. you can lightly pack it into a measuring cup to get 1 1 2 cups, or just weigh out 8 ounces of grated zucchini. do not squeeze out the water. in a bowl, whisk together the eggs, oil, brown sugar and vanilla, until smooth. add the grated zucchini and stir together with a spatula. Grate the zucchini and squeeze in hands over sink until excess water is removed. if the zucchini is extra wet, squeeze twice. measure out 1 1 4 cups and set aside. place the eggs, oil and vanilla in a bowl, beat until mixed well. add the sugars and mix again until combined. add the zucchini and mix again.
![high Altitude Zucchini Bread Mountain Mama Cooks high Altitude Zucchini Bread Mountain Mama Cooks](https://mountainmamacooks.com/wp-content/uploads/2018/08/high-altitude-zucchini-bread-recipe-mountain-mama-cooks-1.jpg?resize=768%2C1150&ssl=1)
High Altitude Zucchini Bread Mountain Mama Cooks Use a box grater to grate the zucchini. you can lightly pack it into a measuring cup to get 1 1 2 cups, or just weigh out 8 ounces of grated zucchini. do not squeeze out the water. in a bowl, whisk together the eggs, oil, brown sugar and vanilla, until smooth. add the grated zucchini and stir together with a spatula. Grate the zucchini and squeeze in hands over sink until excess water is removed. if the zucchini is extra wet, squeeze twice. measure out 1 1 4 cups and set aside. place the eggs, oil and vanilla in a bowl, beat until mixed well. add the sugars and mix again until combined. add the zucchini and mix again. Using a grater box (shredder side), shred the whole zucchini and set aside. 1 medium small zucchini. preheat oven to 375°f. grease the loaf pan with some coconut oil or cooking spray. 1 teaspoon coconut oil. in a large mixing bowl, add flour, baking powder, baking soda and salt. 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.