Gluten-Free, Dairy-Free, Serves 24
- 3/4 cup Buckwheat Flour
- 2 tsp Italian Seasoning
- 3/4 Coconut Milk
- 1 egg
- 3/4 tsp Baking Powder
- 1 cup Grated Zucchini
- 1/2 cup shredded vegan cheddar cheese
- salt and pepper to taste
Directions:
Add salt to the grated zucchini and drain excess water from the zucchini. In a large bowl, combine the flour, powder, and seasoning. Into a small bowl, combine the milk and egg. Then add the egg mixture to the dry ingredients and mix well. Add the shredded zucchini and cheese to the batter and spoon them into a muffin pan. Bake in a preheated 375-degree oven for 20 minutes or until the center is done.