½cuphot tap watermix with ground flaxseed/flaxseed meal to make 3 flax eggs. See notes below for sea level.
1½TBSPsEarth Balanceto grease the pans, you might use more, you might use less
1cup sugarsee notes below about vegan sugar
1cup maple syrupthe real stuff (grade A, formerly called grade B) See notes below for sea level.
2cupsgrated zucchiniNo need to peel
1TBSPpure vanilla extract
3cupsflourI'm using AP, you can sub-out with Gluten Free if needed
1cuplightly chopped walnuts
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) to 350 Degrees F 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. Fold in nuts.
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.
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:
Remove/discard 1/2 TBSP from the 1/2 cup of hot water before mixing the flax egg.
Omit maple syrup and increase sugar to a total of 2 cups of sugar, brown sugar or a combination of the two sugars.
Bread may require less bake time, check after 50 minutes.