INGREDIENTS
2 larges
zucchini
4
eggs
1/4 cups
extra-virgin olive oil
1/3 cup
dark muscovado sugar
1 cup
walnuts
1 1/2 cups
blanched almond flour
1/2 cup
coconut flour
1 tsp
ground allspice
1 tsp
ground nutmeg
1 tsp
ground ginger
1 tsp
vanilla extract
1 1/4 tsps
baking soda
1/2 tsp
salt