INGREDIENTS
1
Lemon, zest of
1 1/2 cups
Zucchini
3
Eggs
1/4 cup
Coconut milk, full fat canned
1/4 cup
Coconut milk, full-fat
5 tsp
Lemon juice
1/3 cup
Maple syrup, pure
1 cup
Almond flour
1/4 tsp
Baking soda
1 tbsp
Cinnamon, ground
1/4 cup
Coconut flour
1/4 tsp
Sea salt
1 pinch
Sea salt
1 cup
Tapioca flour
1 tsp
Vanilla extract, pure
1 tbsp
Coconut oil