High Altitude Zucchini Pumpkin Bread

Are you Team Zucchini Bread or Team Pumpkin Bread? Today, you don’t have to choose! And if mashing them together sounds weird? Just trust. Let’s all hold hands and agree simply to enjoy the moist, delicious goodness of both in this High Altitude Zucchini Pumpkin Bread.

BONUS for my lowlander friends: this recipe works at high altitude, sea level, and everywhere in between!

I like this quick bread recipe because it straddles the seasons in an immensely satisfying way. It seems way too early to get all insane about pumpkin spice everything. But if you’re like me, the slightly cooler days have begun to spark some warm, spicy flavor cravings. Still, lots of home gardens are still producing arm-sized zucchinis, and it’d be a shame to waste them, you know?

As far as flavor goes, zucchini is very neutral. It mostly adds moisture to this recipe, while sneaking a little extra nutrition. And – pro tip – if you have squeamish eaters who balk at green flecks of anything? Peel your zucchini first and grate it very finely. They’ll never know.

Some zucchini bread recipes instruct you to wring the water out of the grated shards before adding them the batter, but I haven’t found that to be necessary. At dry, high elevations, the extra moisture actually works in our favor to help achieve that beautiful, dense quick bread texture without making it too heavy.

Flavor-wise, then, what you’re really getting here is sweet pumpkin, complemented by cinnamon, nutmeg, and cloves. AKA the essence of autumn. Who doesn’t love that combo?

Plus, this recipe could not be easier. Whisk together flour and spices, beat eggs with oil and sugar, and stir in some grated zucchini and canned pumpkin. It can be easily doubled for a crowd or next week’s lunches.

If you’re in the mood for something a little more decadent, you can add some dark chocolate chunks. Or if you’re a walnut fan, stir in some of those as well.

This loaf gets a beautiful, domed rise – always the holy grail at altitude, right? – thanks to a leavening combination of eggs and baking soda, plus a dash of baking powder for an extra boost. With all that moisture in it, the loaf does take a full hour to bake through, so plan accordingly.

If possible, use a metal loaf pan rather than a glass one, which will slow an already lengthy baking time. This is my favorite loaf pan.

I probably don’t have to tell you that this is excellent toasted, with or without a smear of salted Irish butter. Just a little tip from Team Butter Makes Everything Better.

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