Instructions: Preheat oven to 350F. In center of kitchen towel arrange zucchini; gather corners of towel to enclose zucchini and squeeze to remove excess liquid.

Combine zuccini, flours, cheese, baking poweder, soda, pepper and salt; set aside. Combine and whisk together yogurt, eggs, oil and fines herbes. Add yogurt mixture to flour mixture and stir till blended. Spray 12 2-1/2" muffin pan cups with cooking spray. Fill each about 2/3 full. Bake in center rack for 20 minutes, or toothpick comes out dry. Set pan on wire rack and cool slightly. Invert muffins of wire rack and let cool.

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