Zucchini Muffins with Sausage

If necessary, peel the zucchini (if the skin is tough). Grate the zucchini on a coarse grater, add a small pinch of salt, stir, and let sit for 5–10 minutes.

Finely dice the sausage.

Squeeze the zucchini firmly by hand to remove the liquid — there will be quite a lot of it — and drain it all off.

Add the eggs to the zucchini along with a little salt (no more than 1/3 tsp). If your sausage is very salty, you can skip the salt or add just a tiny pinch.

Add the baking powder and flour, and stir to combine.

Add the sausage and stir to combine.

Grease the muffin molds with butter and fill them with the batter. Bake in an oven preheated to 200°C for about 15–25 minutes.

Let the finished muffins cool.

Cross-section view.