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Use a box grater or food processor to grate the zucchinis. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
In a large mixing bowl, combine the grated zucchini, chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, salt, pepper, and chopped parsley. Pour in the plant-based milk and olive oil, then mix until a thick, pancake-like batter forms.
Preheat your oven to 375°F (190°C). Lightly grease a mini-muffin tin with a little olive oil.
Spoon the batter into the mini-muffin tin, filling each cup nearly to the top.
Place in the oven and bake for 20-25 minutes, or until the edges turn golden brown and the centers are firm.
In a small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, salt, and pepper to create a tangy dipping sauce.
Let the zucchini clouds cool slightly before carefully removing them from the muffin tin. Arrange on a platter and serve with the optional dipping sauce.