Breakfast Muffins with Carrots & Zucchini

2 medium carrots - peeled & shredded
1 small zucchini - shredded

5 eggs
1 cup brown sugar

1/2  cup white sugar
2 tsp. vanilla
1 cup vegetable oil

3 cups all purpose flour
3 tsp. baking soda
1 tsp. salt

1 cup raisins (optional)

Peel carrots & wash zucchini (peeling the zucchini is not necessary). Shred both.
In a large bowl add eggs, oil, vanilla, & sugars.  Whisk until well combined.
Add flour, soda, salt, and mix well with a whisk or a spatula.
Add shredded carrots & zucchini and raisins if desired. Stir well but no need to over mix.
Spoon a large amount into each muffin cup in a greased muffin tin. Use all the batter as it only makes 12 large muffins

Bake for 30 minutes at 350°.