• Preheat your oven to 350°F (175°C).
• Lightly grease a standard 12-cup muffin tin cooking spray or butter, or line with paper liners.

Prepare the Zucchini:

• Place the shredded zucchini in a colander over a bowl or in the sink.
• Let it sit for 10-20 minutes to allow excess moisture to drain.
• Afterward, use your hands or a clean kitchen towel to squeeze out any remaining moisture from the zucchini. Set it aside.

Mix the Wet Ingredients:

• In a medium mixing bowl, whisk together the ½ cup of packed light brown sugar, 3 tablespoons of melted butter, 3 large eggs, and 1 teaspoon of vanilla extract.
• In a small bowl, combine 1 cup of whole milk with 1 tablespoon of vinegar. Let it sit for a few minutes to thicken slightly (this mimics buttermilk).

Mix the Dry Ingredients:

• In a separate bowl, sift together (or use a whisk if you don't have/want to use a sifter) the 1 cup of all-purpose flour, 1 cup of whole wheat flour, 2 ½ teaspoons of baking powder, 1 teaspoon of salt, 2 teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground allspice, and ¼ teaspoon of ground ginger.

Combine Wet and Dry Ingredients:

• Make a well in the middle of the dry ingredients and gradually add the wet ingredients, alternating with the milk mixture. Be careful not to over-mix, as this can make the muffins dense.

Add the Mix Ins:

• Gently fold in the shredded zucchini and carrot until evenly distributed throughout the batter.
• If you’re using nuts and/or raisins, fold those in at this stage as well.

Fill the Muffin Tins:

• Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. You will need

Bake:

• Place the muffin tin in the preheated oven.
• Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Cool:

• Allow the muffins to cool in the tin for 5 minutes.
• Transfer them to a wire rack to cool completely.