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Preheat oven to 425 °F (220 °C) and grease or line a 12 well muffin pan.
Put the grated zucchini in a medium mixing bowl and add the plant milk, oil, apple cider vinegar, and vanilla extract. Stir them together.
To another large bowl, add the flour, baking powder, baking soda, sugar, ground flax, cinnamon, nutmeg, and salt. Whisk to combine.
Add the wet mixture to the dry and stir together with a spatula until just combined. It's a stiff batter but will loosen up as you stir and the zucchini releases its moisture. Don't be tempted to add more liquid.
Add the nuts and raisins (or chocolate chips) to the batter and fold them through.
Make streusal:
Spoon into the prepared muffin pan. Fill right to the top then sprinkle a generous amount of sugar or streusel on the top of each one.
Bake for 5 minutes at 425°F (218°C) then reduce heat to 350°F (177°C). DO NOT OPEN THE DOOR. Continue baking for another 17 minutes or until a toothpick or skewer inserted into the middle of a muffin comes out clean. (If using the optional streusel add an extra minute to the cooking time).
Allow to cool for 5 minutes in the pan before removing and placing on a wire rack to cool completely.