Rustic Zucchini Bread with Brown Rice

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

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
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 1 loaf
  • 2
 large eggs
  • ¼
 cup plain yogurt, I used full-fat
  • ¼
 cup olive oil
  • 1½ 
ounces (3 well-packed tablespoons) brown sugar
  • 5½ ounces (2/3 cup) agave (or white sugar)
  • 1 
cup shredded, well-packed zucchini
  • 1
 tsp fresh oregano; finely minced
  • Zest of one lemon
  • 1 tsp lemon juice
  • 1½
 cups all-purpose flour
  • ¼
 tsp baking soda
  • ¼
 tsp baking powder
  • ½
 tsp kosher salt
  • ¼
 cup packed with cooked brown rice
  1. 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.
  2. 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.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, and salt.
  4. Stir the dry ingredients into the wet ingredients. Stir in the rice.
  5. Once the batter is well combined pour into the loaf pan.
  6. 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.
  7. 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.

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly


You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

Spiralized beet noodles sautéed in olive oil and apple cider vinegar, with spring onions, over whipped feta cheese. Finish with a fluff ball of sprouts and a drizzle of olive oil.
Comforting gratin of wilted chard, onion, quinoa, cheese, milk and breadcrumbs.
Clam chowder with flavors of the Islands from coconut milk and lemongrass.
Cinnamon Raisin toasts, smeared with apricot jam, and topped with melty chocolate for a quick dessert.
Riced cauliflower and grated carrots sautéed with spring onions in coconut oil, and tossed with lime and cilantro.
Soft savory dinner rolls filled with garlic, Parmesan cheese, and basil.
Mashed fava beans with mint on crostini for a perfect appetizer - from the Vegetable Butcher cookbook.
Lazy weekend breakfast of baked potato skins stuffed with cheese, avocado and an egg.
No Bake Pie: Margarita Pie with a Pretzel Crust. Great frozen dessert to serve for Cinco de Mayo, and tuck away the leftovers into the freezer to have on hand all summer.
Citrus Ginger Carrots
Cheese Tortellini with Fava Beans and Herbed Ricotta Cheese
Trofie Pasta with Creamy Poblano Sauce


  1. says

    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!

  2. says

    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

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge