I have never made zucchini bread before, but it seemed like the perfect almost fall treat. After much googling I found this recipe... already ready for high altitude!! It looked good, and I love that she called it full proof, so I got right down to it with very few adjustments (dropped the nuts, added the OJ concentrate and made a single loaf).
Grease and flour a 9x5 inch loaf pan. Preheat oven to 325 degrees.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl.
4. Add sifted ingredients to the creamed mixture, and beat well.
5. Add a few splashes of coconut milk and OJ concentrate, then stir in the zucchini until well combined.
This bread was lovely! A slightly crisp crust, but soft and moist center. Even Gwen loved this! My 6 year old couldn't stop eating a bread made of veggies!
Welcome to the neighborhood James, and thank you for your help Melissa! And thanks Raising Colorado!
I will definitely make this again, and next time it will all be for me. :-)