Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.

Step 2

Grate your zucchini and carrots using the coarse side of a box grater. Lightly squeeze any excess moisture from the zucchini with a paper towel.

Step 3

In a large mixing bowl, crack in the eggs and beat lightly. Stir in the vanilla extract.

Step 4

Add the grated zucchini and carrots, mixing gently to combine.

Step 5

In a separate bowl, whisk together the baking powder, baking soda, and ground cinnamon.

Step 6

Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t over-mix.

Step 7

If desired, fold in 1/2 cup of chopped walnuts, raisins, or shredded coconut.

Step 8

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Step 9

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely before enjoying.