Optional: ¾ cup roughly chopped raw walnuts or pecans
⅓ cup melted coconut oil or extra-virgin olive oil*
½ cup honey or maple syrup
2
eggs
½ cup milk of choice or water
1 teaspoon
baking soda
1 teaspoon
ground cinnamon + more to swirl on top
2 teaspoons
vanilla extract
½ teaspoon fine-grain sea salt
¼ teaspoon ground nutmeg
1
½ 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
¾ cups white whole wheat flour or regular whole wheat flour