A classic zucchini bread recipe made vegan with the option of gluten-free.
Preheat the oven to 350°F (177°C)°.
Mix ground flax seeds with water in a small bowl and set aside to make make a flax egg.
Shred zucchini or chop it very tiny in a food processor and put it in a medium-sized mixing bowl.
Add sugar, oil, flax mixture, and vanilla and give it a stir.
Add flour, baking soda, salt, and cinnamon and stir it again until it forms a thick batter.
Pour it into a greased bread loaf and bake it for 50-55 minutes or until a toothpick comes out clean when inserted in the middle.
Mix together 1/2 cup of powdered sugar with 1 tbsp lemon juice and stir until creamy.
Drizzle over the top of the zucchini bread or muffins. (optional)
To make zucchini muffins:
Bake the muffins in oiled muffin tins at 375°F (190°C) for about 25 minutes or until a toothpick comes out clean when inserted in the middle of a muffin.