Zucchini and Carrot Muffins

2 medium zucchini (or zucchini squash)
2 carrots, peeled
2 cups self raising flour
Pinch salt
1+ tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped pecans
2 eggs*
1 cup milk*
3/4 stick butter
1/4 cup agave nectar (optional)

Substitutions:
I used 2 tbsp flax meal & 6 tbsp warm water (let stand for 10 minutes) instead of eggs and almond milk instead of dairy milk. I also added agave nectar and a bit more cinnamon.

Preheat oven to 415 degrees F and grease muffin tins or line with muffin cups.

Grate zucchini and carrot. Sift flour, salt, cinnamon and nutmeg into a large bowl. Add carrot, zucchini and pecans.stir throughly until all ingredients are combined.

Combine eggs, milk and melted butter in a separate bowl and whisk until well combined.

Make a well in the center of the flour mixture and add all the egg mixture at once. Mix quickly with a fork or spatula until all ingredients are moistened. (Do not over mix, batter should be lumpy)

Spoon batter into muffin tins and bake for 15-20 minutes or until golden. Loosen muffins with a flat bladed knife and leave in muffin tin for 2 minutes before turning onto wire rack to cool.