Preheat oven to 350 degrees Fahrenheit.

Process zucchini with the potatoes in a food processor with the kugel or chopping blade. Remove to a strainer set over a bowl, and drain the zucchini (a lot of water will drip down into the bowl).

Remove zucchini to a large bowl and add pinch white pepper, pinch sugar, and 1/2 tablespoon oil. Sift potato starch over zucchini and mix to combine. Add eggs, salt, additional pinch sugar, and remaining tablespoon of oil. Mix well. Set aside.

Process carrots in a food processor with a kugel or chopping blade. Combine with remaining ingredients as in step 3.

Grease a muffin tin well. Scoop a spoonful of carrot into muffin cup so that it is halfway full. Flatten. Top with a scoop of the zucchini mixture and fill muffin cup to the top. Repeat with remaining batter.

Bake for 25 minutes, or until mini kugels are firm to the touch.