1 cup finely shredded fresh zucchini
1/2 tsp oregano
1/2 tsp basil
1 tsp. olive oil
1 cup onion free chicken stock (or water)
1 1/4 cup Tapioca Flour
1 1/4 cup Chickpea Flour
Preheat the oven to 170 degrees.
Beat together eggs, zucchini and herbs. Stir in chicken stock (or water). Add flour a little at a time stirring to form a batter. (It should be around the same consistency as pancake batter.)
Fill cases half full of batter. Place in the oven for 20 – 25 minutes, until a toothpick comes out clean.
Allow pupcakes to completely cool before sharing with your doggo!