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Preheat oven to 350 °F (175 °C) and grease and line a 9 x 5 inch loaf pan with parchment paper.
Grate the zucchini (don't squeeze or blot it), then add to a large mixing bowl along with the milk, oil, vanilla, and apple cider vinegar. Stir together.
To the top of that mixture add the dry ingredients: flour, sugar, ground flax, baking powder, baking soda, cinnamon, nutmeg, salt and ground flax seed. Mix gently to combine. It's a stiff batter but that's how it should be so don't add any more liquid.
Fold through your mix-ins then spoon the batter into the pan. Smooth the top then sprinkle over a generous amount of sugar and some extra nuts or chocolate chips (if using). Bake for 70 minutes, or until a tooth pick inserted comes out clean.
Once cooked, remove from the oven and leave for 10 to 15 minutes in the pan before turning out onto a cooling rack.