Whisk together the dry ingredients in a medium sized mixing bowl and set aside.
Whisk together the milk, egg, butter, cheese, zucchini, basil, and garlic. Pour the wet mix into the bowl with the dry mix. Stir until all flour is mixed in.
Spray each of the 12 slots in a muffin tray with baking spray. Use an ice cream scoop to fill each of the muffin slots with batter. Top each muffin with a few shreds of zucchini and place in the oven to bake.
Bake 30 – 35 minutes.
Top each muffin with a sliced piece of fresh basil for garnish prior to service.