1. Prep the Veggies
Grate zucchini and carrots, then squeeze out excess moisture with a towel.
2. Mix Dry & Wet Ingredients
Whisk together flour, baking soda, spices, and salt.
In another bowl, mix sugar, oil, eggs, and vanilla.
3. Combine & Bake
Fold wet ingredients into dry, then stir in zucchini, carrots, and mix-ins.
Divide batter into a greased muffin tin and bake at 350°F (175°C) for 20-25 mins.
4. Glaze & Serve
Cool muffins, then drizzle with cream cheese glaze (if using).
