Zucchini Carrot Muffins

Nana grows zucchini and mid-August it is very abundant around here!! We'd also purchased a big bundle of carrots at the market with the intention of juicing them...but on a Saturday afternoon of cleaning out the fridge we decided to try this combo in a muffin, totally delicious. I had never tried zucchini bread until a few years ago when Nate made it with the awesome zuchini from Nana. I couldn't believe how much I loved it. She makes a FABULOUS chocolate zucchini cake that I will have
to make and share with you soon, but for now enjoy this combo-muffin~ a yummy veggie-filled snack that is perfect any time of day!!

Makes 24 muffins
1 1/2 cups shredded carrots & zucchini
1 1/2 cups all-purpose flour
3/4 cup sugar
1 tsp baking soda
1/2 heaping tsp baking powder
1/2 tsp ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
1 handful mini chocolate chips
1 1/2 handfuls crushed pecans

Pre-heat oven to 350, and line a muffin tin with paper liners. Sift together the flour, baking soda, baking powder, cinnamon and salt- set aside. In a stand mixer, using the paddle attachment, cream together the eggs and sugar. Add the zucchini, carrots, oil, milk and vanilla and mix about 30-45 seconds, until ingredients are well combined. With the mixer on a low speed add the flour mixture slowly, and mix just until dry ingredients are incorporated. Using a large spoon or spatula, stir the chocolate chips and pecans into the batter. Fill each muffin cup a bit over 3/4 full and bake 20-25 minutes, or until a toothpick comes out clean.