Caramel Pecan Covered Zucchini Muffins

Preheat oven to 325 F. Prepare three 12-count muffin tins by greasing them or lining with paper liners (recipe actually makes about 28 so you won’t need to grease all of the tins).

In a large bowl, mix together the eggs, oil, sugar, zucchini, and vanilla. Set aside.

In a separate bowl mix together the dry ingredients: flour, soda, baking powder, salt and cinnamon. Combine the wet and dry ingredients together. Divide batter into prepared pans filling each liner about ¾ full. Bake on 325 F for about 20 minutes. Allow to cool for about 10 minutes.

Meanwhile, in a saucepan over medium low heat, mix together butter, brown sugar, pecans, cinnamon and salt. Allow butter to fully melt, stirring constantly. After melted, continue to heat for about 2 minutes, taking care not to over heat. Then remove pan from heat.

Immediately pour pecan mixture over each individual muffin and allow to cool for about 5 minutes before eating. Enjoy! They’re amazing!