Step 1

Preheat oven to 350 degrees. Line a 12-count muffin pan with paper liners, or spray generously with nonstick cooking spray.

Step 2

Squeeze as much liquid as possible out of the zucchini and carrots. We want moist, not mushy.

Step 3

Mix dry ingredients in a large bowl and set aside.

Step 4

In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots.

Step 5

Add the wet ingredients to the dry ingredients and stir just until combined.

Step 6

Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched.

Step 7

Coll completely in the muffin pans and serve.

Step 8

Store in a tightly sealed container for 4-5 days.