Zucchini Parmesan Muffins

A friend from church gave me a huge zucchini from her garden. This is one of the uses I put it to.

• 2 eggs
  
• 3/4 cup milk
  
• 2/3 cup oil
  
• 2 1/2 cups flour
  
• 1/4 cup sugar
  
• 2 teaspoons salt
  
• 1 tablespoon baking powder
  
• 2 cups shredded zucchini
  
• 2 tablespoons ground fresh basil
  
• 1/2 cup shredded Parmesan cheese
  

Grease 24 muffin tins.  Preheat oven to 425 degrees.  Beat eggs, then stir in oil and milk.  Mix all dry ingredients, then add gradually to egg mixture, mixing until almost smooth.  Fold in zucchini and basil. Fill muffin tins half full, top with a pinch of cheese.  Bake for 15-20 minutes until golden brown.