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Preheat the oven to 350° F. Fill 18 muffin cups
with cupcake liners.
Combine the eggs and brown sugar in a bowl, then
beat at medium speed with a hand mixer for 2
minutes. Add the carrots, zucchini, oil, and
orange zest to the mixture and stir to combine.
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In a separate bowl, combine the baking powder,
baking soda, cinnamon, salt, and flour using a
fork; then add to the wet mixture. Using the
mixer, blend just until combined. Divide the
batter among the muffin cups, and bake until a
toothpick inserted in the middle of a cupcake
comes out clean, 18 to 20 minutes. (If your oven
has hot spots, rotate the pans halfway through
cooking.)
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