INGREDIENTS
2 larges
zucchinis
250 mls
rice malt syrup
250 mls
olive oil
3 tbsp
coconut oil
3 larges
eggs
300 gs
plain flour
90 gs
coconut flour
1 tsp
salt
1 1/2 tbsp
ground cinnamon
2 tsp
baking powder
1 tsp
bicarbonate of soda
1 cup
pecan nuts
1 tbsp
raw sugar
1 serving
coconut