Note: I wasn't sure if the way my food processor shredded the veggies was fine enough for muffins, so I put them in the blender with a little water and turned them to mush, and that worked just fine.
2/3 c. vegetable oil
2 large eggs
2/3 c. honey
1 tsp. vanilla extract
2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 c. finely shredded unpeeled zucchini
1/2 c. finely shredded carrot
Grease 12 muffin cups (or use those little muffin papers).
In mixing bowl beat oil, eggs, honey, and vanilla.
Combine flour, baking soda, baking powder, salt, and cinnamon. Add to wet ingredients; stir until blended. Fold in shredded zucchini and carrots.
Fill muffin cups about 3/4 full. Sprinkle with cinnamon and/or raw sugar, if desired. Bake at 375 degrees for 20 minutes.