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High Altitude Baking: Rustic zucchini bread baked with brown rice. Includes baking instructions for both sea level and high altitude.

zucchini bread, brown rice, breakfast, dessert, high-altitude baking

We’ve 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. It’s 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. I’ve 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 grandmother’s kitchen.

zucchini bread, brown rice, breakfast, dessert, high-altitude baking

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.

Rustic Zucchini Bread with Brown Rice

     by Susan Pridmore

     Makes 1 loaf

       Prep Time: 20 minutes

       Cook Time: 1 hour, 5 minutes


Ingredients 

  • 2
 large eggs
  • 1/4
 cup plain yogurt, I used full-fat
  • 1/4
 cup olive oil
  • 1 1/2 
ounces (3 well-packed tablespoons) brown sugar
  • 5 1/2 ounces (2/3 cup) agave (or white sugar)
  • 1 
cup shredded, well-packed zucchini
  • 1
 teaspoon fresh oregano; finely minced
  • Zest of one lemon
  • 1 teaspoon lemon juice
  • 1 1/2
 cups all-purpose flour
  • 1/4
 teaspoon baking soda
  • 1/4
 teaspoon baking powder
  • 1/2
 teaspoon kosher salt
  • 1/4
 cup packed with cooked brown rice

Instructions

Preheat the oven to 350˚F, 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.

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17 Responses to “Rustic Zucchini Bread with Brown Rice” Subscribe

  1. Norma Chang August 2, 2013 at 3:54 pm #

    Interesting idea to add cooked brown rice to a bread, zucchini is coming in plentiful should give this a try.

  2. Jayne August 3, 2013 at 5:14 am #

    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!

  3. Yvonne @ bitterbaker August 3, 2013 at 6:48 pm #

    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!

  4. laurasmess August 4, 2013 at 4:04 pm #

    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
    laurasmess recently posted..Coconut, Banana and Lime Cake with Lime Syrup and Candied CarambolaMy Profile

  5. lapadia August 5, 2013 at 6:11 am #

    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!
    lapadia recently posted..Cherry-Almond Cinnamon Buns…take twoMy Profile

  6. Christy@SweetandSavoring August 5, 2013 at 8:16 pm #

    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’!
    Christy@SweetandSavoring recently posted..My Life Experiences: Looking Back with AppreciationMy Profile

  7. mjskit August 6, 2013 at 8:31 pm #

    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. :) I haven’t made zucchini bread in ages, but now I’m craving it! Thanks!
    mjskit recently posted..Red Chile PasteMy Profile

  8. Kelly August 26, 2013 at 5:11 am #

    Why are there 2 amounts of brown rice listed in ingredients? Am I missing something?

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