Zucchini Ricotta Muffin

Preheat the oven to 160°C (fan) and line a muffin tin with liners.

Finely grate the zucchini and put it into a large bowl.

Add the flour, salt, baking powder and sugar to the zucchini and mix everything well.

In a second bowl, whisk the egg, oil, milk and ricotta until smooth and slightly frothy.

Fold the flour–zucchini mixture into the ricotta mixture only briefly, just until a batter forms.

Spoon the batter into the liners and bake for 20–25 minutes, until the muffins are golden.

Let the muffins rest for 5 minutes, then remove them from the liners and serve warm.