2 heaping cups of grated zucchini
2 cups gluten free oat flour
1 cup cooked millet
1/3 cup coconut sugar
1/4 cup coconut oil
1/4 cup raw honey or maple syrup
1/4 cup unsweetened applesauce
3 tablespoons coconut milk
2 tablespoons sprouted ground flax seed
2 teaspoons gluten free baking soda
1 1/2 teaspoons gluten free baking powder
1/2 teaspoon cinnamon
1/4 teaspoon Himalayan salt
Pinch of ground nutmeg
1/4 cup organic chopped walnuts (optional)
1/4 cup organic golden raisins (optional)
Preheat oven to 350ºF. Sift the oat flour, flaxseeds, cinnamon, nutmeg, baking soda, baking powder and salt into a large mixing bowl. Set aside.
Remove excess water from grated zucchini by placing it in a kitchen towel and squeezing out the liquid over the sink. Place the zucchini into your stand mixer bowl along with the millet, coconut oil, coconut sugar, maple syrup, applesauce and coconut milk. Mix ingredients together on a low speed.
While the stand mixer is still on low, add the dry ingredients 1/3 at a time until just combined.Fold in the optional chopped walnuts and raisins if desired. Pour into a standard size loaf pan that has been lined with parchment paper. Sprinkle the top of the cake with coconut sugar and cinnamon.
Bake for approximately 50-60 minutes. Cool before serving.