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. Then allow it to cool before removing it from the loaf pan and drizzling it with lemon glaze.
For the Lemon Drizzle
Mixtogether 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)
Video
Notes
Use a room temperature zucchini. If you store your zucchini in the fridge allow it to come to room temperature before making the zucchini bread. Cold batter will not rise as well.
Be sure to allow your flax egg to sit for at least 5-10 minutes before adding it to the rest of the wet ingredients. They have to rehydrate fully to work correctly as a binder.
Be sure to mix the shredded zucchini with the sugar. There is no extra liquid in this recipe and it relies on the liquid from the zucchini which is released when it's sprinkled with sugar.
Measure the flour carefully by spooning it into your measuring cups. The only time I have seen people mess up this recipe is when they pack the flour and get too much.