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Preheat the oven to 400 degrees F. Line tin with liners.
In a small bowl, thoroughly mix together the ground flaxseeds and warm water for 5 minutes. Set aside.
In a large bowl, combine the flour, sugar, salt, and baking powder and mix well. Form a well in the flour mixture and add the vegetable oil, flax meal mixture, plant-based milk, vanilla extract, and grated zucchini. Gently mix together.
Fill your cupcake tin with batter (filled to the top).
Bake for 30 to 35 minutes or until the muffins are golden on top and a toothpick comes out of the center of the muffin clean.