Carrot Cake Zucchini Muffins

Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the tin.
Prepare the Zucchini and Carrots:
Grate the zucchini and carrots using a box grater or a food processor. Squeeze out any excess moisture from the zucchini using a clean kitchen towel.
Mix Wet Ingredients:
In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Add Zucchini, Carrots, and Optional Ingredients:
Fold in the grated zucchini, grated carrots, chopped nuts, and raisins (if using) until evenly distributed in the batter.
Fill Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake:
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