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Vegan high altitude Zucchini bread sliced on a wood cutting board with knife on a table

Denver High-Altitude Vegan Zucchini Bread

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My mom used to make delicious Zucchini Bread for us. This recipe is adapted from her recipe. Thanks Mom! This Denver High Altitude Vegan Zucchini Bread recipe makes two loaves and you can freeze it or share.

High Altitude, in my case, equals a mile or 5,280 feet high. Sorry Stoners, this is not a marijuana infused recipe. It’s too yummy, you’d eat it, get the munchies, eat the rest of it and you’d be high…for days.

Ingredients for Zucchini Bread, I only used 2 of the zucchinis.

Vegan-ized ingredient:

Ground Flaxseed, a.k.a Flaxseed Meal in place of eggs. To make 3 Flax Eggs, measure 3 level Tablespoons and mix with 1/2 cup hot tap water and set aside. Normally a Flax Egg is 1 TBSP Flaxseed + 2.5 TBSPs Water. In this case we are rounding up a wee bit on the water and that is totally fine, especially because this is for high altitude baking, the tiny bit of water helps, because science.

If you are at sea level making this recipe, go ahead and remove 1/2 a TBSP from the water before you mix it in the Flax Eggs.

To confirm, High Altitude Flax eggs = 1/2 cup water.

Sea Level Flax eggs = 1/2 cup, but remove 1/2 TBSP from the water.

Other Substitutions

1. Subbing half of the sugar for maple syrup. Don’t be fooled, maple syrup is sugar. In this case, the maple syrup adds some nice depth of flavor and it adds moisture, since I am baking at a mile high, the moisture helps with the high altitude baking. If you are at sea level, I’d recommend sticking with all sugar, or brown sugar if you want more depth of flavor.

High Altitude = 1 cup sugar, 1 cup maple syrup.

Sea Level = 2 cups sugar or brown sugar.

2. The second substitution is subbing half of the oil for unsweetened applesauce. I’m still using some oil, but because I want it both ways, I am able to bring the oil down to 1/4 cup per loaf. You just could go all in on unsweetened applesauce or all in on the oil.

Healthier oil-free version: 1 cup unsweetened applesauce

My fav, In-between: 1/2 cup olive oil, 1/2 cup unsweetened applesauce

Full flavor: 1 cup olive oil or oil of your choice

3. The only other change? I added more chopped walnuts, ’cause I’m nuts for nuts in my delicious zucchini bread. Nom, Nom, Nom. Originally, the recipe had 3/4 cup nuts, I switched it to 1 cup lightly chopped walnuts.

Amount of nuts: this is your journey, you do you on the nuts.

Away we go!

mixing up the ground flax meal and water to make “flax eggs”

First, mix up you flax eggs with a fork, in a mug or bowl and set aside. Then grease up those pans with Earth Balance and set aside.

Two 8′ x 4″ pans greased with Earth Balance, extra in the corners.

Next preheat your oven (if you haven’t already) and grate that zucchini. Leave the zucchini juice in there, it wants to be one with the zucchini bread, you want this too.

Grated zucchini, I used the smaller holes of the grater, zucchini will be juicy, that’s good

Measure the dry ingredients: flour, baking soda, baking powder, salt and cinnamon into a medium bowl and stir with a whisk or fork to combine and set aside.

Mixing the sugar, maple syrup, apple sauce and olive oil

Then, in a big bowl with a mixer (I use a hand mixer), beat the flax eggs, oil, applesauce, maple syrup and sugar. Do this for one or two minutes, until it looks thick and uniform. Next, add grated zucchini and vanilla to the flax egg mixture and beat well.

Adding grated, juicy zucchini and vanilla extract to the sugar oil mixture

Next, gradually add the dry flour mixture to the zucchini mixture in thirds while mixing at a lower speed, scraping down the sides of the bowl with a spatula. Do not over mix, you want this to be a little lumpy.

The batter after folding in nuts

And now, pour the batter evenly into your two greased pans and then put them into the 350° oven and set your timer for an hour.

Batter (somewhat) evenly poured into two pans

If there is some batter left in the bowl, eat it! It’s vegan, no eggs! I love eating the batter. My favorite thing about baking and being vegan is the batter. Go full Gremlin on that batter!

Baking for about an hour at 350 Degrees F, rise my pretties, rise!

How to tell your bread is done from The Spruce Eats:

  • Quickbreads should be golden in color, and slightly darker around the edges.
  • A large crack running down the center of the bread is normal. The inside of the crack should not look wet.
  • The edges of the bread will begin to pull away from the sides of the pan.
  • You can use the toothpick test for quick bread doneness too. It should come out with just a few moist crumbs clinging to it.
  • If you want to use a thermometer, the internal temperature should be 190 F.
2 loaves vegan zucchini bread with rice milk in glasses
Zucchini Bread and a few glasses of Vanilla Rice Dream

Cool off

Let cool for at least an hour on a wire rack before removing from pans. You can also put them in a cold water bath in the sink to help cool. Be careful not to get the zucchini bread wet. Once completely cooled, to remove from pans, loosen the loaf with a butter knife around the edges and carefully flip upside-down. Be patient and your loaves are more likely to come out in one piece. Of course, if you can’t wait to go at it, and it’ll get messy, I respect that too.

Glorious, I’m so happy to be inside eating this.

Enjoy the delicious zucchini bread or store wrapped in plastic wrap at room temperature for 2 days, then move it to the fridge. I think it tastes best the next day when the flavors have melded and it sweetens up. You can also wrap in plastic and then wrap in foil and freeze it for later. Then to thaw, just move it to the fridge.

Sometimes vegan sugar is processed using animal bones, you can find sugar labeled vegan like this bag of cane sugar.
Zucchini bread sliced on a wood cutting board with knife on a table
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5 from 1 vote

Vegan Denver High Altitude Zucchini Bread

Adapted from mom's recipe
Course Breakfast, Dessert, Snack
Cuisine American
Keyword flavorful, freezes, maple, vegan, Walnuts
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 Servings, 1 inch slice each, makes two loaves
Calories 321kcal

Equipment

  • Something to grate zucchini with, I use the smaller grate side of our old cheese grater
  • Two 8" x 4" pans
  • oven
  • mixer, I use a hand mixer

Ingredients

  • 3 TBSPs ground flaxseed a.k.a flaxseed meal mix with 1/2 cup hot tap water
  • ½ cup hot tap water mix with ground flaxseed/flaxseed meal to make 3 flax eggs. See notes below for sea level.
  • TBSPs Earth Balance to grease the pans, you might use more, you might use less
  • ½ cup olive oil
  • ½ cup unsweetened applesauce
  • 1 cup sugar see notes below about vegan sugar
  • 1 cup maple syrup the real stuff (grade A, formerly called grade B) See notes below for sea level.
  • 2 cups grated zucchini No need to peel
  • 1 TBSP pure vanilla extract
  • 3 cups flour I'm using AP, you can sub-out with Gluten Free if needed
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt fine
  • 1 TBSP cinnamon
  • 1 cup lightly chopped walnuts

Instructions

  • First, mix up you flax eggs with a fork, in a mug or bowl and set aside. Then grease up those pans with Earth Balance and set aside.
  • Next preheat your oven (if you haven't already) and grate that zucchini. Leave the zucchini juice in there, it wants to be one with the zucchini bread, you want this too.
  • Measure the dry ingredients: flour, baking soda, baking powder, salt and cinnamon into a medium bowl and stir with a whisk or fork to combine and set aside.
  • In a big bowl with a mixer (I use a hand mixer), beat the flax eggs, oil, applesauce, maple syrup and sugar. Do this for one or two minutes, until it looks thick and uniform. Next, add grated zucchini and vanilla to the flax egg mixture and beat well.
  • Next, gradually add the dry flour mixture to the zucchini mixture in thirds while mixing at a lower speed, scraping down the sides of the bowl with a spatula. Do not over mix, you want this to be a little lumpy.
  • Pour the batter evenly into your two greased pans and put them into the 350° oven and set your timer for an hour. See note below to determine doneness.
  • Let cool for at least an hour on a wire rack before removing from pan. You can also put them in a cold water bath in the sink to help cool. Once completely cooled, to remove from pans, loosen the loaf with a butter knife around the edges and carefully flip upside-down.
  • Enjoy or store wrapped in plastic wrap at room temperature for 2 days, then move to the fridge. I think it tastes best the next day when the flavors have melded and it sweetens up. You can also wrap in plastic and then wrap in foil and freeze it for later. Then to thaw, just move it to the fridge.

Notes

Nutrition information is approximate.
If you are vegan or baking for a vegan: To ensure that you are using vegan sugar you may need to look for the packaging to be labeled vegan, sugar is often processed using animal bones. 
For Sea level: 
  1. Remove/discard 1/2 TBSP from the 1/2 cup of hot water before mixing the flax egg.
  2. Omit maple syrup and increase sugar to a total of 2 cups of sugar, brown sugar or a combination of the two sugars. 
  3. Bread may require less bake time, check after 50 minutes. 

How to tell your bread is done from The Spruce Eats:

  • Quick breads should be golden in color, and slightly darker around the edges.
  • A large crack running down the center of the bread is normal. The inside of the crack should not look wet.
  • The edges of the bread will begin to pull away from the sides of the pan.
  • You can use the toothpick test for quick bread doneness too. It should come out with just a few moist crumbs clinging to it.
  • If you want to use a thermometer, the internal temperature should be 190 F.
www.planttestkitchen.com

Nutrition

Serving: 1slice (1″ thick) | Calories: 321kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 172mg | Fiber: 2g | Sugar: 26g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

If you are looking for a quick and easy holiday snack recipe, check out these Easy Stove Top Maple Pecans.

For your shopping convenience, this post contains an affiliate link.

Did you make this zucchini bread? Do you live in a high altitude area or at sea level? How’d it go? Any substitutions? Let me know in the comments below.

Moon Juice

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