|1 ½ cups||grated zucchini (squeeze to remove moisture)|
|1 ½ tsp||cinnamon powder|
|4 cups||SR flour|
|1½ cups||milk (may need more)|
Cream butter and sugar, then stir in zucchini. Mix spices into flour. Add milk and flour alternately to creamed mixture.
Mixture should be cross between cake and scones, sticky, but not runny. Spoon into muffin tray and bake in moderate oven for about 20 minutes.
Makes approx. 20.