Deliciously easy high altitude zucchini bread

Deliciously easy high altitude zucchini bread

Here in Colorado, we face two zucchini challenges.

Poor you. You probably thought you had zero challenges in the zucchini department and now I must sadly inform you that you have two.

They are as follows:

  • zucchini grows really well here
  • zucchini bread falls into a sad and mushy mess when you follow traditional flatlander recipes

high altitude zucchini bread

I love growing zucchini, actually, because it’s one of the few things I can’t manage to kill outright. Stick your plant in a nice, sunny spot, water it when you remember, and bam! You’ll have so much zucchini you’ll start leaving it on neighbor’s doorsteps in the middle of the night. Turn it into soups or stews, make noodles with that spiralizer thingy everyone loves so much, but save a whole lot for high altitude zucchini bread. It’s the best kind of bread. Also, this high altitude zucchini bread is freezable, so make like 10 of them and keep them frozen til you need a fix.

high altitude zucchini bread

Because we live at altitude, things like breads, cakes, and cookies require tweaking. Not a whole chemistry class or anything…just a little pinch of things here and there and an adjustment to your baking time for the most part. This recipe works out especially well on account of the yogurt. It keeps everything from drying out, and just gives it a really special flavor.

But the best part about this bread? You can eat it anytime. With coffee for breakfast, or with a nice soup for dinner, or as a tasty after-dinner treat or after-school snack. I’ve eaten so much already, I may be turning green…

Deliciously easy high altitude zucchini bread

Deliciously easy high altitude zucchini bread


  • 1 c sugar
  • 2 tsp cinnamon
  • 2 eggs
  • 1/2 c vegetable oil
  • 1/2 c plain yogurt
  • 1 tsp vanilla
  • 1 c grated zucchini
  • 1 3/4 c flour
  • 1 tsp baking soda
  • 1 tsp salt


  1. Preheat oven to 350°.
  2. Grease a loaf pan.
  3. Dust pan with a mixture of 2 tsp sugar and the cinnamon. Set aside.
  4. In a medium bowl, beat together eggs, remaining sugar, oil, yogurt, and vanilla.
  5. Stir in grated zucchini.
  6. Add flour, baking soda, and salt, and stir just until combined.
  7. Bake at 350° for 60-70 minutes, or until an inserted toothpick comes out clean.
  8. Let stand 10 minutes before removing bread from pan.
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