Preheat to 325. Lightly grease 8x4x2 loaf pans, 4 mini loaf pans, or 2 muffin tins. In food processor or bowl (I just use a whisk), combine flaxseed and water...or ener-g and water. Whip until thick and creamy, about 2 minutes. Add oil, vinegar, and sugar, and combine. Stir in the zucchini and vanilla. If using food processor, transfer oil/vinegar/sugar mix to large bowl before stirring in zucchini and vanilla.
In separate bowl, sift flour, cinnamon, nutmeg, baking soda, baking powder, and salt together. Add nuts and raisins if using. Stir dry into wet until just combined. Divide into prepared pans, and bake 60-70 for standard loaves, 40-45 for mini, 30-35 for muffins (I did like 25). Check with toothpick!
Last night we made lasagna. The sauce is sauteed onion, zucchini, squash, and crumblers with some of our homemade marinara and some storebought as well.