Shred the zucchini then place it in a clean kitchen towel and squeeze the towel tightly over the sink to get rid of the extra moisture in the zucchini
In a high-speed blender blend oats, collagen protein, vanilla protein, melted coconut oil, eggs, milk, vanilla, cinnamon, baking powder, and salt until it forms a batter
Stir in zucchini with a spoon
Line a 9×7 or 8×8 pan with parchment paper
Pour batter into lined pan and top with chopped walnuts and a sprinkle of cinnamon
Bake until golden brown for about 35-40 minutes
Notes
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