Healthy Vegan Zucchini Bread

0 Preheat oven to 350 degrees F. Grease a 8x4 loaf pan or line with parchment paper. 
1 In a small bowl, make flax eggs by combining the ground flaxseed and water. Set aside to gel up for 5-10 minutes to thicken.
2 In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3 In a large bowl, whisk zucchini, pure maple syrup, coconut sugar, flax eggs, almond milk, oil, and vanilla extract until smooth. 
4 Add the dry ingredients to the wet ingredients and mix with a wooden spoon or spatula until just combined. Be careful NOT to overmix. Fold in walnuts or chocolate chips if desired. 
5 Pour into prepared loaf pan and bake for 55-60 minutes until toothpick comes out clean. Let it cool in the pan for 10 minutes, then remove bread and place on wire rack to cool completely. Enjoy! Store leftovers in an airtight container on the counter for 3 days. It tastes even better the next day!