Savory Zucchini Muffins – m. c. de marco

Ingredients

• 2 medium zucchini, shredded (about 1 ½ c. or 12 oz.)
• 1 c. chopped walnuts
• 3 eggs
• ⅓ c. extra virgin olive oil, plus 1 tsp for oiling the muffin pan
• ⅓ c. soy milk with vinegar or buttermilk
• ½ c. currants
• 1 ½ c. total mixed white, whole wheat, and rye flour
• ⅓ c. dark brown sugar
• ½ T. (1 ½ tsp) baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp nutmeg
• ¼ tsp ground cardamom
• ¼ tsp ground cloves
• ¼ c. grated Parmesan cheese (optional)