I used mostly WW flour with 1/4-1/3 c of AP mixed in (and a little extra AP because of my altitude). Rather than sugar, used honey... a tad less than the 3/4 c sugar in original recipe. I used Saigon cinnamon and freshly grated nutmeg for spices, oat milk for liquid. Because WW absorbs extra liquid, I did add a little more oat milk to get the right batter consistency. When mixing liquids, I always mix everything together but the oil, then add oil last, it's easier to get it blended without the oil interfering. And before anything else, I spread out the grated zucchini on a double layer of paper towels on a cookie sheet, with a layer on top to pat and press. As for add-ins: Pecan pieces, organic raisins and (couldn't help myself) 60% Ghirardelli semisweet chips, to equal in total about 1 1/2 c of add-ins. It took a little longer to have the toothpick come out clean because of the WW flour. I actually worried that because of the volume of the batter it might bubble over, but it had plenty of room to grow and a perfectly rounded top.

Next time, I'm going to tent it... the extra time to bake made it slightly darker (but not burned) on top than I'd like. I wonder if I should pat less moisture out of the zucchini, so I wouldn't need to add extra liquid?

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