Ingredients

• 300g zucchini
• 100g of veggi slices
• 230g whole wheat flour
• ½ sachet of yeast for savory pies (8g)
• 40g dried tomatoes in oil
• 40g almond flour
• fresh thyme
• 50ml of seed oil
• salt
• pepper

Method

Grate the zucchini with a large hole grater and squeeze them very well so that they lose all the water. Place aside.
In a bowl sift the flour and baking powder, add the almond flour and mix well. Combine olive oil, grated zucchini, chopped sun-dried tomatoes, thyme leaves and veggie slices cut into 4 parts. Mix all the ingredients and salt.
Divide the mixture obtained into 12 muffin molds lined with baking paper and fill for ¾. Bake in a preheated oven at 180° for 20-25 minutes, stick a toothpick in the center of a muffins to check cooking status. Remove from the oven and cool completely before serving.