Ingredients
2-1/2 cups all-purpose flour1/4 cup sugar3 tablespoons minced fresh basil or 1 tablespoon dried basil1 teaspoon baking powder1 teaspoon salt1/2 teaspoon baking soda2 eggs3/4 cup milk2/3 cup vegetable oil2 cups finely shredded peeled zucchini, squeezed dry1/2 cup grated Parmesan cheese
Preparation
In a large bowl, combine the flour, sugar, basil, baking powder, salt and baking soda. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in zucchini.
Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with cheese. Bake at 400° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm.
