6 large eggs (at room temperature)
3 cups sugar
2 cups vegetable oil
4 cups all-purpose flour
4 tsp. baking soda
2 tsp. Kosher salt
2 tbsp. cinnamon
4 cups grated zucchini
2 cups chopped, toasted walnuts
2 tbsp. vanilla
softened cream cheese (for filling)

Beat eggs, sugar and oil with paddle until thick and lemon colored. Add flour, baking soda, salt and cinnamon. Beat until combined, scrape bowl. Add zucchini, nuts, vanilla and mix until combined.

Place baking cups in muffin pan, scoop batter into cups and fill about 1/3 full. Using a piping bag with tip or Ziploc bag with hole cut in bottom, squeeze cream cheese into center of each muffin.

Bake at 350°F for 20 to 25 minutes or until muffin springs back to the touch.

Note: You can cut this recipe in half.

Submitted by: Kay