n span>Schedulenn n Shred the zucchini and transfer to a paper towel. Squeeze all the excess liquid than measure to one cup packed full. Transfer to a bowl.n n Crop the spinach into tiny pieces, basically as small as you can turn them into. Add to the zucchini bowl.n n Add the agave, coconut oil, apple sauce and coconut milk to the zucchini bowl and mix to combine.n n Using a food processor or (I used a mortar and pestle), mash the pistachio into smaller pieces. I like to leave some pieces bigger than other, and some real fine, especially to sprinkle on top.n n Add the pistachios (set aside some for topping) and remaining ingredients (dry ingredients) in a small bowl. Mix to combine.n n Add the dry mix into the zucchini mix and fold to combine.n n Pour the batter into a greased donut pan and bake at 375F degrees for 15 minutes or until toothpick comes out clean.nn