Preheat oven to 350°F.
In a medium size bowl whisk together the flour, baking powder, baking soda, salt, pepper, and granulated garlic. Set aside.
In the bowl of your stand mixer beat together the eggs and the oil for 2 - 3 minutes.
With the mixer speed on low, add in half of the flour mixture.
Pour in half of the milk. Add the rest of the flour and then the rest of the milk.
Mix until well combined.
With the mixer speed still on low add in the grated zucchini, chives and basil.
Increase speed to medium and add in the grated cheddar.
Use a rubber spatula to ensure that all ingredients have been incorporated together.
Prepare your muffin pan. Grease with cooking spray. If you decide to use muffin liners, place them in the muffin tray and the spray the liners with cooking spray.
Divide the dough evenly between 14 muffin cups. * See note below.
Bake in the middle rack of your oven for 45 - 50 minutes or until a toothpick inserted into the center comes out clean.
If the tops begin to brown too much before the muffins are cooked, cover them loosely with aluminum foil.
When done, allow the muffins to cool for a few minutes in the muffin pan and then transfer to a cooling rack.
These muffins are delicious slightly warm, or at room temperature.
* Note: at this stage I poured the mixture into a loaf pan, spread and lined with parchment. The baking time was the same.This recipe is from Helen & Billie @miakouppa on Instagram.
