Gluten-free, vegan zucchini bread

I don't like to brag much about my creations but let me just say that this bread is the best.  It's really f*&%#@! brilliant, moist, and just good, and gluten free, and vegan.

zucchini bread

makes one 8x4

• 1 1/2 c.all purpose gluten-free flour
• 1 tsp xanthan gum
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 6 T. ground flax seed
• 1/2 c. + 1 T warm water
• 1/4 c. melted coconut oil
• 3/4 c. cane sugar
• 1/4 c. almond milk (unsweetened)
• 1 tsp. vanilla
• 1 tsp lemon juice
• 2 tsp lemon zest
• 2 c. shredded zucchini

Preheat oven to 350 degrees.  Oil your bread pan.  Shred zucchini and squeeze in a clean kitchen towel to pull out some of the moisture.  In a medium bowl, combine the ground flax seed and warm water and let it sit for a few minutes.  In a large bowl combine all of dry ingredients (flour-nutmeg.)  Now, add the rest of the ingredients (except the zucchini) to the flax and water and whisk together.  Fold in the zucchini and then add to the dry ingredients.  Mix together, just until combined and pour into your bread pan.  Put it in the oven and bake for 45-50 min.  Cool for a few minutes then remove from the pan and continue to cool.  warning: your dwelling will smell ahhhmazing during the baking process.