Step 1

Preheat oven to 350°F.

Step 2

Grind rolled oats lightly into a grainy flour.

Step 3

Add the oat flour, buckwheat flour, baking powder, baking soda, cinnamon and coffee grounds to a mixing bowl and mix well.

Step 4

Add the shredded zucchini and stir until the zucchini is well coated.

Step 5

Add the dates, soy milk and vanilla to a blender and blend until the dates are pulverized.

Step 6

Pour into a 9" x 9 " parchment lined baking dish and smooth the top.

Step 7

Add the crumble ingredients to a blender and pulse until it is a crumble, not so far that it is a flour.

Step 8

Sprinkle on top of the batter.

Step 9

Bake for 45-50 minutes.

Step 10

Keep in an airtight container in the fridge for up to 9 days.