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Zucchini Bread IV

Reviewed: Aug. 12, 2011
High Altitude and quick breads often make for a soggy loaf, but this recipe (with the modifications below) made a beautifully fluffy and delicious bread. Thank you! Here are the modifications I used for lower fat and high altitude: In the interest of making it lower fat, I substituted pureed apples and nectarines (like apple sauce) for 1/2 the fat. To allow for the dense quality which can come from using fruit instead of fat, I whipped the egg whites separately and added them with the zucchini. For high altitude (we are 6000 ft) I cut the baking powder down by slightly less than 1/8 tsp. Baking time was just 50 minutes until the loaves were beautiful. I did double the recipe and I ended up with three large loaves and four mini loaves :)
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