3/4cupshredded zucchinisqueeze with a paper towel to remove as much excess liquid as possible
Preheat oven to 350F. Lightly grease an 8x8 square baking pan and set aside.
In a large bowl, add the flax meal and water and let gel for 3-4 minutes. To the same bowl, add in the peanut butter, maple syrup, vanilla and almond milk. Whisk together until well combined.
Fold in oats, baking powder, cinnamon, and salt.
Squeeze zucchini to remove as much excess moisture as possible, then add to the batter and fold in until well combined.
Pour into the prepared pan and spread evenly. Bake for 30 minutes, until baked through and lightly golden brown. Remove and let cool, then scoop out into bowls. Enjoy on it's own, or with extra cold milk and a drizzle of nut butter on top.
Recipe printed from Plant-Based Juniors at plantbasedjuniors.com