Does anyone have a good HIGH ALTITUDE Zucchini or Carrot Bread recipe?

Here is a page that helps you adapt any recipe to a high altitude recipe.





http://www.wholefoodsmarket.com/recipes/鈥?/a>Does anyone have a good HIGH ALTITUDE Zucchini or Carrot Bread recipe?
Healthy Carrot Muffin ( SOOOOOO GOOD)





3/4 cup all-purpose flour


1/2 cup whole wheat flour


2/3 cup dark brown sugar


2 tablespoons wheat germ


2 teaspoons ground cinnamon


1 teaspoon baking powder


1/2 teaspoon baking soda


Pinch fine salt


2 large eggs


1/3 cup vegetable oil


1 tablespoon pure vanilla extract


4 medium carrots, grated (about 2 cups)


1/2 cup canned crushed pineapple, drained


Special equipment: 12 cup muffin tin and paper liners





Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.


Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.





Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.Does anyone have a good HIGH ALTITUDE Zucchini or Carrot Bread recipe?
How about starting off with an ordinary white cake recipe, add ground cinnamon, ground clove, ground allspice, ground ginger, brown sugar, meringue powder, crumbled toffee pieces, dried black currants, chopped almonds, and grated carrots.


Combine pure orange marmalade made with real oranges and thin grated orange rind with white icing and frost the carrot cake.
Zucchini Carrot Muffins





2 cups shredded carrots


1 cup shredded zucchini


1 cup chopped peeled apples


3/4 cup flaked coconut


1/2 cup chopped almonds


2 teaspoons orange zest


2 cups all-purpose flour


1 1/4 cups sugar


1 tablespoon ground cinnamon


2 teaspoons baking soda


1/2 teaspoon salt


3 eggs, lightly beaten


3/4 cup vegetable oil


1 teaspoon vanilla extract





Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.





In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.





Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.


Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.





Cool in pan 10 minutes before removing to wire rack.





JM