Ingredients
3-1/2 cups all-purpose flour1/3 cup sugar2 tablespoons baking powder1 tablespoon dill weed2 teaspoons salt2 cups grated unpeeled zucchini2 eggs1-1/2 cups milk1/2 cup vegetable oil1/2 cup grated Parmesan cheese
Preparation
In a large bowl, combine the first five ingredients. Add zucchini and stir until coated. Combine the eggs, milk and oil; stir into zucchini mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with Parmesan cheese.
Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
