Preheat oven to 400°F. Fill muffin tins with cupcake wrappers, or grease and flour tin.
In a large bowl, combine flour, sugar, baking powder, salt and dill weed; mix well.
In a medium bowl, combine milk, melted margarine and eggs. Stir in ricotta cheese and zucchini; beat well. Add to dry ingredients, stirring just until moistened. The batter will be stiff. Fill prepared muffin tins two-thirds full. Bake for 20 to 25 minutes, or until golden brown.