High Altitude Baking: Rustic zucchini bread baked with brown rice. Includes baking instructions for both sea level and high altitude.
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Weโve seen two bears, had our potted plants attacked by deranged birds, watched fish swimming in a nearby stream, and laughed at chipmunks and squirrels in high-speed chases up and down trees. Itโs been a wonderful rustic summer in the mountains. And nothing says rustic like zucchini bread. I took a recipe I saw on Food52 by Dabblings, and adjusted it for our high altitude, and for my own flavor preferences. I also added some cooked brown rice to the batter since the original recipe calls for walnuts and we're a nut-free house. Iโve always got some kind of cooked grain hanging around the refrigerator, and loved the result. It added a little heft to the bread that gave it a country bread feel that could have come from my grandmotherโs kitchen.
In my opinion, zucchini bread is great for breakfast, and afternoon pick-me-up (instead of my usual chocolate chip cookie), or for dessert in the evening. If you're running out the door, it's easy to grab and eat on the run. And if you've got a pile of zucchini in your garden, this is a great way to use a couple.
You can make either the original recipe on Food52, or mine (BTW you'll want to follow Dabblings' amounts of eggs, baking soda and baking powder if you're at sea level and you make my version), but I urge to add some cooked brown rice to the batter either way. I think you'll like the result.
A Few Cooking Notes:
I made some adjustments in the eggs, baking soda and baking powder because I baked this at ~ 7000 feet above sea level. If you're baking this at sea level, use the original amounts on Food52.
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Rustic Zucchini Bread with Brown Rice
Print Recipe Save Pin Recipe Add to Recipe Collection Add to Shopping ListIngredients
- 2โจ large eggs
- ยผโจ cup plain yogurt I used full-fat
- ยผโจ cup olive oil
- 1 ยฝ โจ ounces 3 well-packed tablespoons brown sugar
- 5 ยฝ ounces โ cup agave (or white sugar)
- 1 โจ cup shredded well-packed zucchini
- 1โจ teaspoon fresh oregano; finely minced
- Zest of one lemon
- 1 teaspoon lemon juice
- 1 ยฝโจ cups all-purpose flour
- ยผโจ teaspoon baking soda
- ยผโจ teaspoon baking powder
- ยฝโจ teaspoon kosher salt
- ยผโจ cup cooked brown rice
Instructions
- Preheat the oven to 350หF, convection setting. Grease one loaf pan and set it aside. If you want to be able to easily remove the bread for it for slicing, this is critical.
- In a large bowl beat the eggs. Mix in the yogurt, oil, and sugars. Then mix in the shredded zucchini, oregano, lemon zest, and lemon juice. Set aside.
- In a separate bowl whisk together the flour, baking soda, baking powder, and salt.
- Stir the dry ingredients into the wet ingredients. Stir in the rice.
- Once the batter is well combined pour into the loaf pan.
- Bake for one hour, give or take a few minutes, until a tester inserted comes out clean. My loaves took one hour and five minutes.
- Remove from the oven and let sit for 10 minutes. Using a sharp knife, cut around the sides of the bread and gently edge it away from the sides. Place one hand over the top of the bread, and flip the loaf pan upside down. It should rest in your hand. Immediately flip it over onto a cooling rack. Let it come to room temperature, or close to it, before slicing. This is a very moist bread and will slice well when cooled, but not so well hot from the oven.
Norma Chang
Interesting idea to add cooked brown rice to a bread, zucchini is coming in plentiful should give this a try.
The Wimpy Vegetarian
I really liked it, Norma. It added a little more heft to the texture without losing the moistness. I'd love to hear what you think!
Jayne
Ive never tried rice in a cake, I think it would add great texture. Its zuchinni time here so Im always looking for new recipes! Your mountain summer sounds great!
The Wimpy Vegetarian
Thanks Jayne! I'd love to hear what you think if you try it. I really liked it, and it's a great way to increase the fiber in the bread. I'm thinking about added cooked quinoa to see what that would be like.
Yvonne @ bitterbaker
Aa, this looks soo good! I've never had zucchini bread before, and I love the addition of brown rice. I have got to try this!
The Wimpy Vegetarian
I hope you like it! Thanks so much Yvonne!
laurasmess
Wow, this bread looks wonderful Karen! I had never considered baking bread with rice in it, but the texture and nutrition makes it a completely sensible idea! Lovely recipe and photos. Definitely trying this soon! xx
The Wimpy Vegetarian
Thanks so much! This was my first time to add cooked rice and I was so happy with the result. I want to try cooked quinoa now for an extra hit of protein.
lapadia
We've lots of zucchini waiting to be used, this recipe is perfect and I love the addition of brown rice, can't wait to try it!
Christy@SweetandSavoring
I've made waffles with some zucchini from my garden, and now I'm waiting for more to be ready to pick so I can finally make zucchini bread! This looks so great- I love your addition of a 'hefty grain'!
mjskit
How clever to substitute the nuts with brown rice! Of course I would have to include nuts because I love nuts in zucchini bread, so maybe both rice and nuts. ๐ I haven't made zucchini bread in ages, but now I'm craving it! Thanks!
Kelly
Why are there 2 amounts of brown rice listed in ingredients? Am I missing something?
The Wimpy Vegetarian
Hmm. I'm only seeing one amount listed on my screen - 1/4 cup. Are you seeing two different amounts?
Kelly
Resolved. Laptop glitch. Thank you.
The Wimpy Vegetarian
No worries. I was curious though if you saw this post through some Facebook site? I had a ton of views today for this post through Facebook, but can't tell who kindly posted it.
Kelly
I saw it on Pinterest.
The Wimpy Vegetarian
Love Pinterest - thanks for letting me know. My facebook benefactor will remain a mystery it seems. Have a great week ๐