These delicious muffins, found at the Honeyfield Flowers booth, were a hit at the Harvard Farmers’ Market this year.

3 cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
1 cup vegetable oil
2 large eggs at room temperature
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups packed light brown sugar
3 cups packed grated zucchini
1 jar of Nutella

Preheat oven to 350o F. Line standard sized muffin tins with paper liners. Mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In another bowl, whisk together oil, eggs, vanilla and lemon zest until well blended. Whisk in brown sugar until smooth. Stir in grated zucchini and stir in flour mixture until just combined. The batter will look soupy.

Fill each cup ¾ full with batter. Add a heaping teaspoon of Nutella to each liner. With a wooden skewer or a butter knife, swirl Nutella into the batter.

Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Try not to test the middle of the Nutella swirl because you may not get an accurate reading.

Transfer muffin trays to a wire rack and cool completely. Muffins can be stored at room temperature for two days, or frozen up to two months, in freezer bags. Makes approximately 18 muffins.

Warm frozen muffins in the microwave for 25 seconds or leave at room temperature overnight.