|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/2 | cup | coconut flour | 3/4 | teaspoon | baking soda | 1/2 | teaspoon | salt | 1 | tablespoon | cinnamon, ground | 1/2 | teaspoon | nutmeg | 4 | large | eggs | | tablespoon | honey | 1 | medium | zucchini, shredded | 1 | medium (7" to 7-7/8" long) | banana, mashed | 1 | tablespoon | coconut butter | 1 | cup, chopped | walnuts |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Preheat oven to 350 degrees | | 3 | Shred your zucchini finely, and then use a nut milk bag or cheesecloth to squeeze all the moisture out of it. | | 4 | Mix the egg, honey or syrup, and banana together in a large bowl. | | 5 | Add the dry ingredients and zucchini, and stir until the batter is smooth. |
|
