Step 1

Place the grated zucchini in a sieve. Add salt and mix. Let stand for 30 minutes at room temperature. Rinse in cold water and drain. Press firmly with your hands to extract as much water as possible.

Step 2

Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan with butter or insert silicone or paper liners.

Step 3

In a large bowl

Step 4

mix the flours

Step 5

baking powder

Step 6

baking soda

Step 7

pepper

Step 8

Espelette pepper

Step 9

garlic powder

Step 10

nutmeg and herbes de Provence.

Step 11

In another bowl

Step 12

beat the eggs with the sugar

Step 13

butter and Quark. Using a rubber spatula

Step 14

fold in the well-drained zucchini and Swiss cheese.

Step 15

Pour the liquid ingredients into the bowl with the dry ingredients and mix. Divide the batter among the muffin cups.

Step 16

Bake in the centre of the oven for about 35 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

Step 17

Once cooled

Step 18

store in an airtight container in the refrigerator for up to 5 days or in the freezer for 3 months.