From My Bowl

1 Preheat your oven to 350F. 
2 Place your pitted Medjool Dates into a bowl, and cover them with hot water. Let sit for 5-10 minutes, then drain completely.
3 In the meantime, shred and drain your Zucchini (see notes) and prepare the Oat Flour by blending 2 cups of Oats in a high speed blender or food processoruntil fine and fluffy, about 45 - 60 seconds.
4 Remove the Oat Flour from the blender / food processor, and place it into a medium sized bowl with the Baking Powder and Salt. Stir Well.
5 Return the blender / food processor back to its base, and add in the diced Mango and drained Medjool Dates. Blend until a thick, smooth paste forms. If your Mango is not juicy enough, add in some water in 1 tbsp increments until you are able to do this.
6 Add the Date and Mango Puree to the bowl of dry ingredients, along with the Almond Butter or Tahini, Vanilla Extract, and Zucchini. Mix until everything is well incorporated.
7 Spread the mixture evenly into a greased or lined 8 x 8 pan, and bake at 350F for 28 - 30 minutes.
8 Once baked, remove from the oven and let cool completely in the pan before slicing. Store in an airtight container in at room temperature for up to 5 days, in the fridge for up to 10, or in the freezer for up to 3 months.