Vegan Zucchini Bread

Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

Stir water and flaxseed meal together in a small bowl. Let stand for a few minutes.

Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture together in a medium bowl. Squeeze zucchini in a clean kitchen towel until you have removed 1/8 cup liquid. Stir the zucchini into the almond milk mixture. Combine flour, baking powder, cinnamon and salt in a large bowl; stir in the wet ingredients until just combined. Transfer the batter to the prepared pan.

Bake until golden brown and a skewer inserted in the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for 1 hour before slicing.