INGREDIENTS
2 1/2 cups
all-purpose flour (I used gluten-free)
1 1/2 cups
sugar
1/2 cup
chopped walnuts (optional)
1/2 cup
quick oats (I used Bobs’ Redmill gluten-free)
1 tbsp
baking powder
1 tsp
salt
1 tsp
cinnamon
1/2 cup
cocoa
4
eggs
1
medium zucchini, finely shredded (approx. 2 cups)
3/4 cup
canola oil
1 1/2 cups
chocolate chips (or 2 cups if you like)