We didn’t want anything sweet, but zucchini still was looking sadly at me. So I had to do something. Decided to make these muffins because they looked perfect for a snack. I felt a little bit too much basil, and my hubby sad that he misses ham inside But the savory taste was like a hook, so I won’t take long to make them again.

(24 regular size muffins, or 48 mini muffins)

2 large eggs

3/4 cup whole milk

2/3 cup olive oil

2 1/2 cups flour

1/4 cup sugar

2 tsp. salt

1 Tbs. baking powder

2 cups grated zucchini (about 2 medium zucchini)

2 Tbs finely julienned fresh basil leaves

1/2 cup grated Parmesan or any other type cheese

Preheat the oven to 200°C/425°F. Make ready the muffin tins, by buttering them if they are not non-stick. Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Add the zucchini and basil and stir to blend. Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese. Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy. Serve while still warm. You can freeze these and pop them in a toaster oven for a few minutes for a great snack (but didn’t try it yet).

Source: Just Hungry