Pre-heat oven to 350 degrees. Spray 12 cup muffin tin with cooking spray or line with paper liners.
Shred zucchini and carrots and squeeze any liquid out using a cheese cloth or paper towel.
In a blender or food processor add all ingredients, except the carrots, zucchini and additional mix-ins.
Blend until smooth. Scrapping sides as necessary.
Add in zucchini, carrots and any other optional min-ins. Mix to combine.
Evenly add batter into 12 cup muffin tin.
Bake for 15 minutes or until golden brown on top. Let rest for 5 minutes then remove from pan.
Enjoy hot or let cool. Store in air tight container on the counter for 2 days or up to 7 days in the refrigerator. OR Store in freezer safe bag the freezer up to 3 months.