1 small to medium zucchini, depending on the size muffin you are making ---for regular muffins, I would use two zucchinis. For regular minis, I would use one normal sized zucchini. My minis called for a smallish zucchini. These were mini-minis.
1/4 cup gluten free bread crumbs or panko crumbs for those who can eat them
1 egg, beaten
1 1/2 tablespoons olive oil
We grow oregano, basil and chives and parsley. I asked my husband to bring some in. I chopped them and threw them in. I can't give amounts. I am sorry.
1 teaspoon pepper sauce
1 teaspoon hot paprika
Put paper cups into mini muffin pan or spray the pans, themselves. I sprayed the paper with olive oil.
Shred zucchini in food processor.
In medium bowl beat egg.
Add the oil and hot pepper sauce to egg and mix.
Add spices except for paprika.
Using a small cookie scoop or a tablespoon, put amount into each mini cup. It should be almost filled to the top. Sprinkle the paprika on top and place in oven.
Bake from 25 - 30 minutes until slightly golden brown. I tried a toothpick to make sure it came out dry. You might want to check these at 20 minutes, if you are making real small ones.
These are cuties and look great on the plate with other food. Mine were no larger than a bite size. Made twelve minis.