Vegan Lemon Zucchini Bread with a simple pure golden brown sugar lemon glaze

Ingredients
Bread
2 cups all-purpose flour
½ tsp salt
2 tsp baking powder
2 tbsp ground flaxseed (2 tbsp ground flaxseed mixed with 6 tbsp water to replace 2 eggs)
⅓ cup vegetable oil
½ cup pure cane brown sugar
2 tbsp lemon juice
½ cup silk cashew milk
Zest of 1 lemon
1 ½ cups grated zucchini (squeeze excess water out)
1 tsp McCormick vanilla extract
1 tsp cardamom
Lemon Glaze
4-6 tbsp pure cane brown sugar
Sliced lemon
Method
Bread Preparation
Preheat the oven to 350°F (175°C) and prepare a loaf pan by lightly greasing it.
In a mixing bowl, combine the flour, salt, and baking powder. Set aside.
Prepare the flax egg by mixing ground flaxseed with water. Let it sit for a few minutes until it forms a gel-like consistency.
In a separate bowl, mix the vegetable oil, pure cane brown sugar, and prepared flax egg until well blended.
Add lemon juice, cashew milk, lemon zest, and vanilla extract to the mixture. Mix until combined.
Fold in the grated zucchini until it is well incorporated.
Gradually add the dry mixture (flour, salt, baking powder) to the wet mixture. Mix until all ingredients are well combined.
Pour the batter into the prepared loaf pan.
Baking
Bake the bread in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
While the bread is still warm, poke holes in the top with a toothpick and drizzle the lemon glaze over the bread.
Lemon Glaze Preparation
In a saucepan, heat the pure cane brown sugar over medium heat.
Once the sugar starts to melt, add the sliced lemon and reduce the heat.
Let the mixture caramelize until it thickens slightly.
Once the bread is done baking, brush the glaze onto the bread while it is still hot.
Allow the bread to cool before cutting and serving.