Ad copy

These Zucchini Muffins made with 𝗙𝗔𝗥𝗠𝗛𝗢𝗨𝗦𝗘 𝗘𝗚𝗚𝗦® are a deliciously moist and tender baked treat made with fresh shredded zucchini, warm cinnamon, and simple pantry staples. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 • 1 1/2 cups all purpose flour • ¼ cup light brown sugar • 1/2 teaspoon baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 1/2 teaspoon salt • 1/2 cup butter, melted • 2 Large 𝗙𝗔𝗥𝗠𝗛𝗢𝗨𝗦𝗘 𝗘𝗚𝗚𝗦® • 2 cups of shredded zucchini • 1 teaspoon vanilla extract 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻 1. Heat oven to 350ºF. Place paper baking cups into 12 muffin pan cups; set aside. 2. Combine flour, brown sugar, baking powder, baking soda, cinnamon and salt in bowl; mix well. 3. Combine butter, eggs, and vanilla in a bowl. 4. Fold dry ingredients into wet ingredients until just moistened. 5. Stir in zucchini. 6. Fill prepared muffin pan cups three fourths full with batter. 7. Bake 22 to 25 minutes or until toothpick inserted into center comes out clean. 8. Cool 5 minutes in pan, then remove to cooling rack.