A healthy, high-protein, savoury snack
Preheat the oven to 175ºC (350ºF) fan-forced and line a 20x20cm baking pan with a large square of baking paper to cover all sides of the dish.
Whisk all the dry ingredients (chickpea flour, baking powder, salt, pepper & spices) together in a large bowl until well combined.
Add the coconut cream (or milk) and whisk again till a smooth batter forms.
Add the grated zucchini and fresh herbs and mix well with a wooden spoon.
Pour the batter into the prepared baking pan and bake for 35-40 minutes, until just lightly golden and cracked on top.
Allow to cool and then slice and serve as you wish! Stores in an airtight container in the fridge for up to 5 days.
*Available from Asian grocers or online, Kala Namak (a.k.a Black Himalayan Salt) has a distinct dark reddish/brown colour and a strong sulphurous flavour. A small pinch can give dishes more of an "eggy" taste.