Zucchini And Nutella Swirl Muffins

• 1-1/2 cup All-purpose Flour
• 1/2 teaspoons Salt
• 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Cinnamon
• 1 stick Unsalted Butter, Softened
• 3/4 cups Sugar
• 1 whole Extra Large Egg
• 1 cup Shredded Zucchini
• 1 teaspoon Fresh Lemon Zest
• 1/2 cups Nutella

1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
2. In a large bowl, combine the flour salt, baking soda, baking powder and cinnamon. Whisk well and set aside.
3. Using an electric mixer, cream the butter and sugar together until light and fluffy. Scrape the bowl and add the egg; beat in.
4. Slowly add the dry mixture to the wet mixture until just combined. Stir in the zucchini and lemon zest.
5. Use a 1/4 cup scoop to evenly distribute the batter between the muffin liners. They should be 2/3 full.
6. Dollop 1 teaspoon of Nutella on top of each scoop of batter and swirl with a toothpick.
7. Bake for approximately 20 minutes. Check the centers with a toothpick. The toothpick should come out clean before removing the muffins from the oven.

allpurpose, salt, baking soda, baking powder, cinnamon, butter, sugar, egg, zucchini, lemon zest, nutella

Taken from tastykitchen.com/recipes/breads/zucchini-and-nutella-swirl-muffins/ (may not work)