Ingredients
1½cupsall-purpose flour
½tspbaking powder
½tspBaking Soda
½tspsalt
1½tspground cinnamon
½tspground ginger
¼tspground nutmeg
⅛tspground cloves
¾cupgranulated sugar
⅓cupvegetable oil
¼cupbuttermilk
2largeeggs
1½tspvanilla extract
1cupzucchini,finely shredded
pecans for garnish,chopped, optional
8ozcream cheese,softened slightly
½cupunsalted butter,(4 oz), softened
½tspvanilla extract
2⅓cupspowdered sugar
Preparation
Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, then set aside.
In a separate mixing bowl whisk together sugar, vegetable oil, buttermilk, eggs and vanilla until well blended. Pour in dry ingredients then using a rubber spatula, fold and stir batter just until combined. Fold in zucchini.
Divide batter among prepared muffin cups, filling each about ⅔ full. Bake in preheated oven for about 18 to 21 minutes until a toothpick inserted into the center comes out clean.
Cool in baking pan for several minutes then remove and cool on a wire rack.
Once cool, frost with cream cheese frosting and sprinkle with pecans if desired. Store in refrigerator in an airtight container then let rest at room temperature for about 10 minutes before serving.
In the bowl of an electric stand mixer set with a paddle attachment, whip cream cheese and butter until smooth. Mix in vanilla and powdered sugar and mix until light and fluffy.
