½ cup walnuts, chopped (or LSA – Linseed, Soy and Almond ground nut mix)
2 eggs
1 tsp vanilla essence
½ cup olive oil (or less olive oil and some pureed apple and a drizzle of honey instead)
Method:
Sift flour, cinnamon and a pinch of salt into a large bowl.
Add grated ingredients, sultanas, apricots and walnuts/LSA (I leave the nuts out if there are known allergies and just add a little more flour or other ingredients of choice).
Whisk eggs, vanilla and oil and add to dry ingredients (and add drizzled honey here if substituting).
Place in a 20cm x 20cm cake tin.
Cook for 1–1¼ hours in a 180˚C oven.
Recipe by Planning With Kids at https://planningwithkids.com/2012/11/26/after-dinner-mints-for-breakfast-cookbook-sweet-zucchini-slice-recipe/