Okay, so we don’t bake in an earth oven but I liked the picture…

Thanks to those of you who want to share your high altitude recipes. I have not yet tried this Zucchini Bread recipe by Denise Hunter–but her post said that she makes it at 7,000 feet. I will probably get around to it this weekend as HM decided he needs to be the taste tester for the Fawnskin Flyer.

This one seems pretty plain to me, in the past (when I’ve had a garden) I’ve made zucchini bread but always included things like nuts and other goodies in it. Let me know what you think if you try it.

I prefer to make this as two small loaves…one large one just takes
a little longer to bake.

Zucchini Bread High Altitude Recipe

1 cup sugar, divided
2 teaspoons cinnamon
2 eggs
1/2 cup vegetable oil
1/2 cup yogurt
1 teaspoon vanilla
1 cup grated zucchini
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Grease loaf pans. Dust with mixture of 2 tsp. of sugar and cinnamon.

Beat together eggs, remaining sugar, oil, yogurt, and vanilla. Stir in
remaining ingredients and mix well.

Cook in 350 deg. oven for 60 – 70 minutes or until it passes the clean toothpick test.

Let stand 10 minutes before removing from pan.

Update 2/1/08: I tried the recipe using oat flour and substituting tofu for the yogurt. Yummy. It is a bit crumbly though. I mixed all the liquid ingredients first, mixed the dry ingredients together in another bowl and then combined. They were done in an hour.

Do you have a high altitude recipe you would like to share? Please post it in the comments area. If you don’t want to miss a recipe make sure you sign up for the RSS feed!

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