Preheat the oven to 350°F/180°C. Grease the muffin cups with olive oil
Place grated zucchini in a bowl and add the chopped herbs, salt, spices, chickpea flour and mix well
Slowly add the milk while checking the consistency - it should not be too runny or too thick. Check the video for consistency. If needed add more chickpea flour (if it is too liquid) or milk (if it is too dry)
Add lime juice to the sodium bicarbonate and mix well, add to the mixture, gently mix them all
Fill the muffin cups with the mixture, with the help of a spoon
Sprinkle sesame, kalonji and/or poppy seeds seeds
Bake about 40 minutes or until they have a golden brown top and until a toothpick or a skewer inserted in the middle of the muffins comes out clean
Cool muffins in the tray for 10 minutes, then transfer to a cooling rack. Muffins will keep for 2 days in the fridge in an airtight container