Peel the zucchini and grate them on a coarse grater. Add the sugar, eggs, salt, cottage cheese and oil.
Mix the baking powder with the flour and add it to the mixture.
In buttered muffin cups, pour in the dough so that it takes up 2/3 of their volume.
Bake 30 min. at 392°F (200 °C).
Leave them to cool in their cups and then take them out of the oven. Mix the cream with the finely chopped dill. Serve the muffins with the cream.