Step 1

After you grate the zucchini, you'll need to get rid of the excess water.

Step 2

Wrap the zucchini in a clean kitchen towel and squeeze the excess water out.

Step 3

Make sure you're holding the towel over the sink or a large enough bowl to catch all the water. You don't want a mess.

Step 4

In a large bowl, combine the flour, baking powder and Italian Seasoning.

Step 5

In another bowl, combine the egg with the milk. Then add to the dry ingredients and combine.

Step 6

Add the shredded zucchini and cheese to the batter and mix to combine.

Step 7

Spoon into mini muffin pans that have been sprayed with non-stick cooking spray.

Step 8

Bake in a preheated 375 degree oven for 20 minutes or until the center is done.