Zucchini Muffins

I think I made these also for that first dinner. I got this recipe from Sherry Null a long time ago.
The original recipe makes 2 dozen, so I always half it. Most of the measurements half easily, but there is one tricky one.
(Just to be clear- the ingredients below are already halved from the original recipe and will make one dozen.)

One Dozen

1 3/4 cups flour
half of 1/3 cup of sugar. (that is the tricky one. I just eyeball it.)
1 TBS baking powder
1/2 TBS dill
1 tsp. salt
1 cup grated unpeeled zucchini
1 egg
3/4 cup milk
1/4 cup vegetable oil
1/2 cup finely shredded cheese (cheddar or Colby-jack)
1/4 cup Parmesan cheese for sprinkling tops.

In large bowl, combine first 5 ingredients. Add zucchini, stir until well coated. Combine egg, milk, oil and stir into zucchini mixture till just moistened. Add cheddar. Fill greased or paper-lined muffin cups 2/3 full. Sprinkle with Parmesan cheese. Bake at 400 for 18-20 minutes. Cool 5 mins before removing to wire racks.