This loaf gets its lift and structure from a flaxseed mixture stirred into a gel, standing in for the usual binder while shredded zucchini keeps every slice moist and tender. Cinnamon and a touch of nutmeg warm up the batter, and chopped walnuts fold in for a bit of crunch against the soft, springy crumb. The zucchini is squeezed thoroughly before it goes in, so the loaf bakes up deep golden on top without any soggy patches in the center. It's a simple one-bowl-plus-one-bowl process — whisk the dry ingredients, whisk the wet, fold together, and bake until a toothpick comes out clean. Sliced thick and cooled completely, it's the kind of quick bread that's just as good for breakfast as it is with afternoon coffee, and it's a solid pick for an egg free kitchen.
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Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so the loaf lifts out easily.
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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