Grate the Zucchini: Start by washing the zucchinis thoroughly. Using a box grater or food processor, grate the zucchinis. After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial to prevent soggy clouds.

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder (if using).
Add Wet Ingredients: In another bowl, beat the eggs and then add the grated zucchini and shredded cheese. Mix until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Muffin Tin: Grease a muffin tin with olive oil or cooking spray. Alternatively, you can use silicone molds for easy release.
Fill the Muffin Tin: Spoon the mixture into each muffin cup, filling them about ¾ full.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Cool: Once baked, remove the zucchini clouds from the oven and let them cool in the tin for a few minutes before transferring to a wire rack.
Serve: Enjoy them warm or at room temperature. They can be served as a snack, appetizer, or side dish.