1 large zucchini or 2 small , grated, squeeze out juice
1 tsp aluminum and gluten free baking powder
1/4 cup nutritional yeast
1/8 cup almond milk
3 tbs fresh mint finely chopped
Simply beat everything together and pour in a loaf tin, I use silicon ones and line with baking paper. Pop in preheated oven at 180 degrees and cook for about 45 minutes or until browned and springs up lightly on touch and is cooked through.