High Altitude Zucchini Bread (using coconut oil and Greek yogurt)

Here is a recipe I came up with for Zucchini Bread and more importantly those living at high altitude. When I first moved here it took me awhile to get used to baking at a mile high. Everything came out flat and rock hard. I think I now have it down.

High Altitude Zucchini Bread

Preheat over to 350

Grease 9x5 loaf pan

Mix dry ingredients:

1 cup of whole wheat flour 

1 cup of white flour

 1/2 teaspoon baking soda

1/2 teaspoon baking powdr

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Grate 2 cups of zucchini finely. Squeeze out the juice after grating it.

1/4 cup of brown sugar

1/4 cup of regular sugar

1/4 cup of coconut oil melted

1/2 cup of Vanilla Bean Greek yogurt (I prefer Trader Joes 0% fat)

1 egg

1/2 teaspoon vanilla

Beat the wet ingredients together then add to the dry. Stir until moistened.

Pour in loaf pan and bake for 55 mins or until a toothpick inserted in the middle comes out clean.

Cool for 20 mins.