More cake-as-vegetable: Zucchini Bread!

Another recipe in the series of how to use up your weekly CSA box of fruit and veggies:  the best zucchini bread.  And let's admit it, it's cake.  You can bake this recipe in two loaf pans like bread, but I just bake it as one big beautiful Bundt.

It's great weather for this as fall blows in, and there's lots of cinnamon to warm you up.  No butter or dairy, just healthy olive oil, lovely fiber-y zucchini and optional cocoa-dusted pumpkin seeds for my nephew allergic to nuts.  Stays moist as long as you can keep it in the house.  10 minutes prep, 50 min. to an hour in the oven.

3 cups all purpose flour          

1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tablespoon cinnamon
stir together the dry ingredients

Add
3 eggs
1 cup olive oil
2 1/4 cups sugar

Mix.     Don't be alarmed that the dough is stiff like cookie dough rather than wet like cake batter:  the zucchini adds a LOT of liquid.

Add grated zucchini.  (As much as you like: about 2 cups is one large or two small zucchini.)

Mix.

Add (optional) 1/2 cup cocoa dusted hulled pumpkin seeds https://www.superseedz.com/

Bake at 325 degrees in two loaf pans or one bundt pan, for 50 minutes more or less (until skewer inserted comes out clean).  Sprinkle with cinnamon and sugar if desired.

Enjoy!  It's ok--it's your vegetable!