Step 1

Preheat oven to 350F (180C). Line 9 cups of a standard size muffin pan with paper or foil liners. (Optional: spritz the interior of the liners with cooking spray to prevent sticking--see note).

Step 2

In a large bowl, whisk the chickpea flour and baking powder until blended. Whisk in salt, if using.

Step 3

Add the zucchini and water to the chickpea flour mixture, stirring until well-blended.Divide batter evenly between the 9 prepared muffin cups

Step 4

Bake in the preheated oven for 14 to 17 minutes until tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.

Step 5

Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.