Step 1: Prepare the Wet Ingredients

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the muffin cups.
2. Mix the Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, and oil until well combined and smooth.

Step 2: Combine the Dry Ingredients

1. Mix the Dry Ingredients: In a separate bowl, combine the flour, salt, baking soda, and cinnamon.
2. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to ensure the muffins stay light and fluffy.

Step 3: Add the Vegetables

1. Fold in the Vegetables: Gently fold in the shredded zucchini and shredded carrots into the batter until evenly distributed.

Step 4: Bake

1. Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
2. Bake the Muffins: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
3. Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.