Preheat oven to 350* F and line a baking sheet with parchment.

In a small bowl, combine flax, water and vanilla. Stir to combine and set aside.

Place grated zucchini into a clean dish bowl and squeeze some of the liquid out. Set aside.

In a large bowl, combine sugar, molasses, canola oil, applesauce with a whisk. Add flax mixture and whisk to combine.

Place a sifter on top of the bowl with the wet ingredients in it and add flour, salt, baking powder and baking soda. Sift the dry ingredients into the wet ingredients.

Using a rubber spatula, fold the batter a couple of times and then add the zucchini. Fold the zucchini in to the batter just until combined and no more flour streaks remain.

Spray a ¼ cup measuring cup with non stick spray and scoop ¼ cup portions of batter onto a parchment lined baking sheet. Take care to try to make the portions of batter as circular as possible, so they come out circular. Add a few chocolate chips or walnuts or other desired topping to the tops, and gently press them into the batter.

Bake in a 350* oven for 18-20 minutes, turning the trays half way through baking.

Cool slightly and serve immediately or cool completely and freeze.