Carrot Cake Zucchini Muffins

1️⃣ Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. 🔥
2️⃣ In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. 🌾🥄🌿
3️⃣ In another bowl, beat the sugar, vegetable oil, eggs, and vanilla extract until well combined. 🏺🛢️🥚🌼
4️⃣ Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 🍰
5️⃣ Fold in the grated carrots and zucchini, and if using, the chopped walnuts and raisins. 🥕🥒🌰🍇
6️⃣ Divide the batter evenly among the muffin cups, filling each about ¾ full. 🧁
7️⃣ Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. ⏳
8️⃣ Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. 🌬️
9️⃣ For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. 🍚🥛🌼
🔟 Drizzle the glaze over the cooled muffins. 🍰
Enjoy your Carrot Cake Zucchini Muffins! 🥕🧁
Prep Time: 15min | Cooking Time: 25min | Total Time: 40min
Kcal: 250 Kcal | Servings: 12 muffins