Preheat oven to 350˚ F. Line a muffin pan with muffin liners and set it aside.
In a medium bowl, combine flour, Italian seasonings, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together eggs, milk, and butter. Add in the grated zucchini, carrot, and cheddar cheese.
Slowly add the dry ingredients to the wet mixture and combine until everything is incorporated.
Using an ice cream scoop, fill each muffin liner 3/4 full and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool for 10 minutes.