INGREDIENTS
1/2 cup
Zucchini, hard packed
1/2 cup
Coconut milk, unsweetened
2 tsp
Vanilla bean paste
1 1/2 cups
All purpose gluten free flour
1 tsp
Baking powder
1/2 tsp
Baking soda
1 tsp
Cinnamon, ground
1/2 tsp
Kosher salt
1/2 tsp
Nutmeg, ground
1 1/4 cups
Powdered sugar
1/2 cup
Sugar
1
Vanilla espresso glaze
1/4 tsp
Xanthum gum
2 tsp
Apple cider vinegar
2 tbsp
Coconut oil
2 tbsp
Espresso