Zucchini Bread Oatmeal Bake

 Ingredients

• 1/2 cup shredded zucchini
• 1 3/4 cups plain unsweetened almond milk
• 1/3 cup maple syrup
• 2 large eggs, whisked
• 3 Tablespoons melted coconut oil, cooled slightly (butter may be substituted)
• 1 teaspoon vanilla extract
• 2 cups rolled oats
• 1/2 finely chopped walnuts
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon fine grain sea salt

Preheat the oven to 375 degreed F. Grease a 10-inch oven-safe skillet or an 8x8 inch pan with cooking spray. 

Place the zucchini in the middle of a cheesecloth or paper towel, wrap it up, and squeeze any excess moisture out. Place the zucchini in a large mixing bowl with the milk, maple syrup, eggs, coconut oil, and vanilla. Whisk until blended. 

Combine the oats, walnuts, cinnamon, baking powder, and salt in a medium mixing bowl. Stir to combine. 

Pour the dry oat mixture into the prepared skillet. Pour the wet ingredients and gently pat down any remaining dry oats on top to submerge in the wet ingredients. 

Bake for 45 minutes, or until the top is firm and the edges are golden brown. Remove the pan from the oven and let it cool for a few minutes. Slice into 6 large or 12 small triangles. Serve warm. 

Enjoy! 

Feeding Littles and Beyond (pg. 41)