Ingredients:

• 3 cups grated zucchini
• 1 cup sundried tomatoes (packed in oil)
• 4 cloves garlic
• 1 cup raw pumpkin seeds + extra to sprinkle on muffin top
• 4 eggs
• 4 tablespoons flaxseed meal
• 1/2 cup tapioca flour
• 2 tablespoons coconut flour
• 2 teaspoons dried Italian spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon each of salt and pepper

Instructions:

1. Grate the zucchini and squeeze out the extra moisture.
2. Combine the tomatoes, pumpkin seeds, and garlic in the food processor until well blended, then, add to the zucchini.
3. Whisk the eggs and add to the vegetable mixture.
4. In a separate bowl, mix together the remaining dry ingredients, then add to the wet mixture and blend well.
5. Divide the mixture into a well greased muffin tray (for 12). Sprinkle the tops with some additional pumpkin seeds.
6. Bake at 350 F. for 30-35 minutes until toothpick comes clean from the center and the muffins are springy to the touch.