Zucchini and Quinoa Muffins

Preheat oven to 350 F. Liberally spray each well of a 12-count standard size muffin pan with cooking spray.

Put the shredded zucchini into a large mixing bowl. Add quinoa, flour, baking powder, beaten eggs and melted butter and stir with a spatula. Add onion powder, salt and black pepper and stir well to incorporate all ingredients.

Fill each muffin well about 2/3 full and place pan in the oven on the middle rack. Bake for 22-25 minutes or until golden brown. Remove from oven and put the hot muffins on a serving platter. Garnish with either grated Parmesan or Pecorino cheese once removed from the oven (while still warm). Serve and enjoy!