A classic zucchini bread recipe made vegan. This zucchini bread bakes up perfectly moist and delicious every time!
Preheat the oven to 350°F (177°C)°.
Mix 2 tbsp ground flax seeds with 1/3 cup 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 3/4 cup sugar, 1/3 cup oil, flax mixture, and 1 1/2 tsp vanilla to the zucchini and give it a stir.
Add 1 1/2 cup flour, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon then 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)