INGREDIENTS
2 tsp
Lemon, zest
2 cups
Zucchini
4
Eggs, large
2 tbsp
Lemon juice
1/3 cup
Maple syrup
2 1/2 cups
Almond flour
3/4 cup
Arrowroot starch
2 tsp
Baking powder
1/2 tsp
Baking soda
2 tbsp
Coconut flour
3 tbsp
Coconut sugar
2 tbsp
Poppy seeds
3/4 tsp
Sea salt
1/3 cup
Coconut oil