The Best Zucchini Muffin

• Vegetarian

• Produce

  • 1 1/2 cups Zucchini

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Oil

• Dairy

  • 1/4 cup Buttermilk
  • 3 oz Cream cheese

Found on longbournfarm.com

Ingredients

• 3 ounces cream cheese, softened
• 1 cup brown sugar
• 1/4 cup buttermilk
• 1/4 cup oil
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups shredded zucchini
• 2 cups all purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda

Directions

• Whisk flour, cinnamon, nutmeg, salt, baking powder, and baking soda together.
• In a separate bowl, mix brown sugar and cream cheese together until smooth, this will help avoid cream cheese lumps. If there are lumps of cream cheese, it will still turn out fine.
• Gradually stir in buttermilk, oil, vanilla, and the eggs until well combined and smooth.
• Stir in zucchini until evenly distributed.
• Add dry ingredients and fold into wet ingredients until just combined. There will be some lumps.
• Divide evenly into 12 muffin cups (greased or lined), they will be almost full.
• Bake at 325 degrees F for 20-25 minutes for muffins. A toothpick should come out with slight crumbs clinging to it when baked through.