Preheat oven to 350˚F. Lightly grease a loaf pan or line with parchment paper.

In a small bowl, prepare your flax egg by mixing together ground flaxseed with water. Set aside. It should thicken up after about 10 minutes.

Grate your zucchini and measure out 1 cup. Using a kitchen towel or paper towel, wrap the grated zucchini and lightly squeeze out any excess water. You don't have to squeeze all the water out.

In a large mixing bowl, whisk all the dry ingredients together until thoroughly combined.

Next, in a separate mixing bowl, mix together all the wet ingredients until well combined. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix!

Pour batter into prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean with no raw or runny batter.

Remove zucchini bread from the oven and let cool in the pan for 10-15 minutes. Then, remove from the loaf pan and let sit on a wire rack or cutting board until cooled completely.

Cover and store leftovers for up to 3-4 days at room temperature or up to 1 week in the fridge. Enjoy!