Preheat the oven to 350 degrees F and grease or spray a muffin tray.**(see notes)
Gather your ingredients and combine all the dry ingredients in one bowl and the wet ingredients in another bowl. Mix each one well.
Pour the dry ingredients into the bowl of wet and mix until there are no floury bits, without over mixing. Let the batter rest for 10 minutes, it will thicken slightly, and then give it a quick stir before dividing between your muffin cups.
Distribute the batter between your 12 muffin cups and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 10 minutes in the pan, before removing them and cooling on a wire rack.
*You may use whole or ground flax seed for these. Whole will add extra crunch to your muffin, but ground will offer maximum health benefit.**If you have a good quality and relatively new, non stick muffin pan, you won't need to grease it. I've tested both ways and my muffins did not stick to the pan. However, you MUST wait 10 minutes before attempting to remove the muffins from the tray, to your cooling rack. You may omit the nuts or sub them for chocolate chips or dried fruit for extra sweetness, if preferred.For soy free, sub the soy milk with almond or cashew milk.Do not over mix your batter as this can result in a gummy texture. Just mix the wet and dry until no floury bits remain, but a few lumps are perfectly fine!Make sure to let the batter rest for 10 minutes before spooning into your muffin pan and baking for moist, fluffier muffins. Give it a quick stir after the 10 minutes and then divide and bake.You may grate the zucchini using a box grater or food processor, either is fine.Muffins keep covered at room temperature for up to 3 days, refrigerated for up to 1 week and frozen for up to 2 months.