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Preheat the oven to 350F and grease or line a 12-muffin tin. Shred the zucchini using the large holes on a box grater (see notes for a topping option), then transfer the zucchini to a nut milk bag, cheese cloth, or clean kitchen towel. Use your hands to twist the bag/towel and wring out any extra liquid from the zucchini; set the pressed zucchini aside.
Add the chickpea flour, nutritional yeast, baking powder, Italian seasoning, garlic powder, salt, black pepper, and turmeric (if using) to a large mixing bowl and whisk well. Form a well in the center of the bowl and pour in the milk, then use a spatula to mix the batter until there are no more clumps. Fold the pressed zucchini and sun-dried tomatoes into the batter, until they are evenly distributed.
Divide the batter evenly between the muffin tins, then place the tin in the center rack of your baking oven. Bake for 30-32 minutes, until the tops of the muffins have domed and are golden brown. Remove from the oven and transfer each muffin to a baking tray to let cool completely.
as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.