Savory Zucchini Muffins

In an effort to try something new, and use up the Zucchini, I made these muffins.  These couldn't be any easier to make.  The Hubs loved them and when we have more Zucchini, I'll make more.

1 cup shredded Zucchini
1 egg
1/3 cup of cooking oil
6 Tablespoons (slightly more than 1/3 cup) Buttermilk
1 Tablespoon finely chopped Basil or 1 teaspoon dried
1 teaspoon salt
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups flour

1/4 cup grated Parmesan cheese.

Preheat oven to 425.  Mix all liquid ingredients together.  Blend dry ingredients and mix into wet, as little as possible.  Oil a muffin tin-fills 8 muffin cups.  Top each muffin with about 1 teaspoon of the Parmesan.  Bake for 20 minutes.  Let cool in the tin for 10 minutes then transfer to a wire rack or serve piping hot.

1 Muffin has 210 calories.