1/2 cups

Milk

1/4 tsp

Nutmeg

1/3 cups

Coconut extract

optional: 3/4 cup roughly chopped raw walnuts or pecans

1/2 cups

Maple syrup

2

Egg

1 tsp

Baking soda

1 tsp

Cinnamon

2 tsp

Vanilla extract

1/2 tsp

Sea salt

1 1/2 cups

grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter)

1 3/4 cups

Whole wheat flour