Step 1

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.

Step 2

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.

Step 3

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.

Step 4

as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.