Zucchini And Sausage Brunch Cupcakes

• 2 cups Grated Zucchini
• 1 cup Cubed Smoked Sausage
• 1 whole Grated Sweet Onion
• 1 cup All-purpose Flour
• 1/2 cups Grated Parmesan Cheese
• 1/2 cups Grated Gouda Cheese
• 3 whole Eggs
• 1/4 cups Vegetable Oil
• 1 Tablespoon Chopped Fresh Parsley
• 1 Tablespoon Fresh Dill
• 1 teaspoon Baking Power
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Ground Pepper

1. Preheat oven to 350u0b0F.
2. Put all the ingredients in a large bowl and stir to combine. Pour mixture into lined cupcake tins and top with extra cheese if desired (this recipe should make about 18 individual cakes).
3. Bake for 20 minutes, or until the tops of the cakes are browned and a toothpick inserted comes out clean. Cool for 10 minutes in the pan, then serve.
4. These little cakes will keep for a few days in the fridge or a few months in the freezer.

zucchini, sausage, onion, allpurpose, parmesan cheese, gouda cheese, eggs, ubc, parsley, fresh dill, baking power, kosher salt, ground pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/zucchini-and-sausage-brunch-cupcakes/ (may not work)