Zucchini Bread Bites

adapted from Sprouted Kitchen
Yield: 24

1 large egg
1/2 cup maple syrup (I subbed honey here)
3 tablespoons olive oil
1/2 teaspoon pure vanilla extract
3/4 cup quinoa flakes
3/4 cup oat flour
1/2 teaspoon baking soday
1/4 teaspoon baking powder
2 tablespoons nonalkalized cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 cup plus 1.5 tablespoons turbinado sugar
3/4 cup grated zucchini
1/2 cup chopped, lightly toasted walnuts

In a large mixing bowl, whisk together the egg, maple syrup, olive oil and vanilla. In a separate bowl, combine the quinoa flakes, oat flour, baking soda, baking powder, cocoa powder, cinnamon, salt and 1/4 cup of the turbinado sugar.

Squeeze any excess water from the shredded zucchini with your hands (or a cheesecloth), and stir into the wet ingredients. Sift the dry ingredients into the wet and stir to incorporate. Add the walnuts. Cover and refrigerate until thoroughly chilled, at least an hour.

Preheat the oven to 375 degrees.

Line a baking sheet with parchment paper (or use a mini-muffin pan, as I did). Use a tablespoon measure to scoop out one heaping tablespoon of dough, and roll into a ball if using a baking sheet. Sprinkle the tops with the remaining turbinado sugar.

Bake for 12-14 minutes, until the edges are browned and the centers have a soft resistance. Allow to cool before serving (though they are incredible warm.)

Store in an airtight container.

Source: http://theyearinfood.com/2012/09/running-returning-zucchini-bread-bites.html