INGREDIENTS
3 cups
Zucchini
2
Eggs
1/3 cup
Agave nectar
1 1/2 cups
Almond flour
2 tsp
Baking powder
2 tsp
Baking soda
2 tsp
Cinnamon
1 tsp
Salt
2 tsp
Vanilla
1 1/2 cups
Whole wheat flour
1 cup
Coconut oil
1/4 cup
Coconut flakes
1/4 cup
Flaxseeds, ground