Vegan Denver High Altitude Zucchini Bread

Zucchini bread sliced on a wood cutting board with knife on a table

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5 from 2 votes

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 Servings, 1 inch slice each, makes two loaves

Calories 321kcal

Author Plant Test Kitchen

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.
1½ 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) 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.

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:

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.

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.

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