2teaspoonsbaking powder(ensure gluten-free if necessary)
Instructions
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Drain the dates and place in a food processor or blender with the almond butter and almond milk.
Blend until completely smooth, mixing it around a couple of times if necessary.
Transfer into a mixing bowl .
Use both hands to squeeze as much water as possible out of the grated zucchini - this will help it cook better.
Add to the bowl, along with all the other ingredients.
Transfer the mixture into a square or rectangular baking tin lined with greased baking paper - I used a 23cm/9inch square baking tin.
Bake in the oven for 20 minutes - they should be slightly cracked on the top and slightly firm inside but still quite gooey - be careful not to overcook!