In small bowl mix the golden flax meal and warm water to make your flax eggs and set aside for at least 15 minutes to thicken.

Grate zucchini using a food processor. Set aside.

Preheat oven to 325 and line muffin pan. Set aside.

In medium bowl measure and whisk together flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In stand mixer bowl, combine sugars, oil, flax eggs and vanilla. Mix for 2 minutes until combined. Mixture will begin to look like a batter.

Remove bowl from mixer.

Add dry mix and zucchini and continue to mix batter with a spatula until batter is formed. It will be thick.

Evenly distribute batter into muffin liners.

Bake for 25-28 minutes. Test with toothpick to confirm they are done.

Let cool, serve and enjoy!