Carrot Zucchini Squares With Cashew Maple Frosting
[Vegan, Gluten-Free]

To Make the Squares:

1. Preheat oven to 350°F.
2. Grease a 9x13-inch pan.
3. Grate your carrot and zucchini.
4. In a small bowl, make your chia and flax eggs and set aside.
5. In a medium bowl, add your coconut sugar, agave, melted coconut oil, vanilla, flax, chia, and milk.
6. In a large mixing bowl, whisk your flour, baking powder, salt, nutmeg, ground cloves, and cinnamon.
7. Add wet to dry and mix.
8. Fold in walnuts.
9. Pour mixture into your greased pan and bake for 25-30 minutes (until a toothpick comes out clean).

To Make the Frosting:

1. Add everything to your food processor or blender and blend, and blend, and blend until completely smooth.
2. Transfer to a bowl and chill in the refrigerator while your squares cool to room temperature. The frosting will thicken up a bit as it chills.
3. Frost evenly with desired amount and cut into squares.
4. Top each square with a pinch of cinnamon and some chopped walnuts.