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Preheat your oven to 350F/175C degrees and grease an 8x8 baking dish. Set it aside.
In a large mixing bowl make your flax egg by whisking together 1 tablespoon of ground flaxseed and 3 tablespoons of water. Allow it to sit and thicken for about 5 minutes.
Once your flax egg has thickened, add in the non-dairy milk, coconut sugar, coconut oil, salt and spices and whisk well to combine.
Stir in the rolled oats and zucchini and, if using, the walnuts and raisins.
Pour the batter into your greased baking dish and spread the mixture out until even and the liquid and oats are evenly distributed.
Bake for 25-35 minutes or until set.
Slice and enjoy!