| Amount |
Measure |
Ingredient |
| 3 |
cups |
sugar |
| 6 |
large |
eggs (room temp.) |
| 2 |
cups |
veg. oil |
| 4 |
cups |
all-purpose flour |
| 4 |
tsp. |
baking soda |
| 2 |
tsp. |
kosher salt |
2 |
tbsp. |
cinammon |
4 |
cups |
grated zucchini |
| 2 |
cups |
chopped, toasted walnuts |
2 |
tbsp. |
vanilla |
- Beat eggs, suar and oild with paddle until thick and lemon-colored.
- Add flour, baking soda and powder, salt and cinammon
- Beat until combined.
- Scrape bowl.
- Add zucchini, nuts and vanilla and mix until combined.
- Line muffin tins with baking cups.
- Scoop into muffin tins and fill about 1/3 full.
- Using a piping bag (or ziploc bag with hole cut through), squeeze cream cheese into center.
- Bake at 350 degrees for 20-25 minutes or until muffins spring back to the touch.
- This recipe can be cut in half
- Enjoy!
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