⅔ cup vegetable oil

2 large eggs, room temperature

½ cup granulated sugar

½ cup packed light brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

1½ cups finely shredded zucchini, patted dry

½ cup finely shredded carrot, patted dry

Optional topping: 4 teaspoons granulated sugar mixed with ½ teaspoon cinnamon

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Preheat oven to 375 °F (190 °C) and line a 12-cup muffin tin with paper liners.
In a bowl, whisk together oil, eggs, both sugars, and vanilla.
In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
Fold wet mixture into dry until just combined; avoid overmixing.
Gently stir in zucchini and carrot.
Divide batter evenly into muffin cups, filling each about three-quarters full.
Sprinkle with cinnamon-sugar topping, if desired.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool briefly in the pan before transferring to a wire rack.

Replace oil with applesauce or mashed banana for a lower-fat version.
Swap all-purpose flour for whole wheat or oat flour for a heartier muffin.
Mix in ½ cup chocolate chips, nuts, raisins, or dried cranberries for extra flavor.
Gluten-free all-purpose flour can be used for a GF version.