INGREDIENTS
2 tbsp
Lemon, zest
2 cups
Zucchini
2
Eggs
1/4 cup
Almond butter, smooth
2 tbsp
Lemon juice
1/4 cup
Maple syrup, pure
1 1/2 cups
Almond flour, bleached
1 tsp
Baking soda
1/4 cup
Coconut sugar
1/2 tsp
Salt
1/2 cup
Tapioca starch
1 tsp
Vanilla
1/3 cup
Coconut oil
1/4 cup
Almonds