Instructions

1. Grate the Zucchini:

• Grate the zucchinis using a box grater or food processor.
• Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is key to ensuring the clouds hold their shape.

2. Prepare the Batter:

• In a large mixing bowl, combine grated zucchini, chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, salt, pepper, and parsley.
• Add the plant-based milk and olive oil, stirring until the mixture forms a thick, pancake-like batter.

3. Preheat and Grease:

• Preheat your oven to 375°F (190°C).
• Lightly grease a mini-muffin tin with olive oil to prevent sticking.

4. Spoon into the Muffin Tin:

• Divide the batter evenly among the mini-muffin cups, filling each nearly to the top.

5. Bake:

• Bake in the preheated oven for 20-25 minutes, or until the edges are golden and the centers are set.

6. Prepare the Dipping Sauce (Optional):

• In a small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, salt, and pepper for a quick and tangy dipping sauce.

7. Serve and Enjoy:

• Let the zucchini clouds cool slightly before carefully removing them from the muffin tin.
• Arrange them on a serving platter alongside the dipping sauce and enjoy!

Tips for Success

• Drain Thoroughly: Squeezing out the zucchini’s excess moisture is essential to avoid soggy clouds.
• Mix Well: Ensure the batter is evenly combined for consistent texture and flavor in every bite.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven for the best texture.

Nutrition Facts (Per Serving – Approx. 20 Clouds)

• Calories: 45
• Total Fat: 2g
• Saturated Fat: 0g
• Total Carbohydrates: 5g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 2g

These Vegan Zucchini Clouds are a hit for parties, meal prepping, or a healthy midday snack. Let their soft, savory goodness brighten up your next gathering!