The end of the summer garden has produced far more zucchini than anyone can possible use. Grandma found a creative way to use up some of the extra zucchini by using it as a healthy ingredient in muffins. These are delicious and are sure to become a family favorite. They're easy too!
1 1/4 cups flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp Italian Herb Seasoning or dried Thyme
1 cup shredded zucchini (1 medium sized zucchini)
1/3 cup milk
1/3 cup vegetable oil
1 egg
Combine all of the dry ingredients and stir to mix. Add your liquid ingredients one at a time and then mix just until all ingredients are combined. Stir in the zucchini and gently stir.
Spoon into 12 muffin cups (fill about 1/2 full). Sprinkle with a dusting of grated Parmesan Cheese. Bake @ 425 degrees for 20 - 25 minutes.
Don't let the sugar fool you - these are not sweet muffins. They are a perfect compliment to a soup dinner -- Tomato Soup, Potato Soup, Corn Chowder, or Beef Stew.
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