• prep: 15 min
• cook: 45 min
• total: 1 hr

servings:

• To make the flax eggs:
• 2 tablespoons ground flax seeds
• 5 tablespoons water, at room temperature
• To make the batter:
• 1/3 cup melted coconut oil, melted and cooled
• 1/2 cup maple syrup
• 1/2 cup almond milk
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground nutmeg
• 11/2 cups (1 small zucchini – 7 ounces) grated zucchini, juices lightly squeezed
• 13/4 cups (9.625 oz) whole wheat flour
• 3/4 cup unsalted raw walnuts, roughly chopped

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