In large mixing bowl, mix sugar, eggs flax, oil, milk and vanilla extract on medium speed.
Add spices, salt, baking powder and baking soda and mix.
Gradually add flour and mix.
Preheat oven to 325° F.
Clean and grate 1 medium zucchini. Drain all liquid from grated zucchini. Chop finely and add to mix.
After zucchini is thoroughly integrated, stir in nuts.
Line muffin tins with cupcake liners and spoon mix to about 3/4 full in each cup.
Bake for 25-30 minutes until pick comes out clean. Cool on baking rack and remove from tin.
Serve or store cooled muffins.