Preheat the oven to 350°F and line muffin tin(s) with paper liners.
In a small mixing bowl, combine the flour, xanthan gum, baking powder, baking soda, salt and ginger or cinnamon.
In a large mixing bowl beat the sugars, oil, eggs and vanilla until smooth. Stir in the shredded zucchini, carrot and apple.
Add the dry ingredients in two additions. Stir until smooth. Electric mixers not needed.
Divide the batter evenly, filling each well to about 2/3 full.
Bake 20 minutes or until the top is set and it bounces back from a gentle tap.
Cool in the pan for 5 minutes, then transfer to a wire rack. These muffins do best, when cooled at least 30 minutes.