Step 1

Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray.

Step 2

Sift all purpose flour into a mixing bowl and add white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Mix together.

Step 3

Prepare your flax egg by mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of hot water from the kettle. Let it sit for a minute to become gloopy.

Step 4

Add the flax egg, shredded zucchini, soy milk, canola oil, vanilla extract and vinegar to the bowl and mix into a thick batter.

Step 5

If you're finding it difficult to mix then step away from the bowl for a couple of minutes and let the batter rest. The zucchini will release more moisture into the batter so that when you come back it will easily come together into a thick batter.

Step 6

Add the chopped walnuts and mix in.

Step 7

Divide the batter evenly between the muffin partitions of the prepared muffin tray.

Step 8

Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.

Step 9

Let the muffins cool for a few minutes in the muffin tray before transferring them to a wire cooling rack to cool completely.