½ Cup Shredded Zucchini (try it with shredded apple, carrots, or beets to switch it up)
1 ¾ Cup Milk (any type of milk)
⅓ Cup Maple Syrup (or local honey or sourgum syrup)
2 Large Eggs, whisked
3 Tablespoons melted Coconut Oil (or local butter)
1 Teaspoon Vanilla Extract
2 Cups Rolled Oats
½ Cup Walnuts, chopped (or preferred nuts or seeds)
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
¼ Teaspoon Sea Salt
Directions:
Preheat oven to 375 F.
Grease a 10-inch oven-safe skillet or 8 x 8-inch pan with cooking spray.
Place zucchini in a cheesecloth/paper towel and squeeze out any excess moisture.
Mix zucchini, milk, maple syrup, eggs, coconut oil, and vanilla until blended in a large bowl.
Combine oats, walnuts, cinnamon, baking powder, and salt in a medium bowl.
Pour dry oat mixture into the prepared skillet, then pour the wet zucchini mixture over top. Use a spatula to gently combine the two mixtures together.
Bake for 45 minutes, or until golden brown. Let cool slightly and serve warm.
