You could grind up just about any vegetable and bake it in a batter with cinnamon and allspice and it would taste delicious with coffee!
Day five of our zucchini series is a light, yummy zucchini bread that is baked in a small loaf or bread pan. It’s just like a pumpkin bread or carrot cake and is equally delicious with a cream cheese frosting.
So that’s what I did with some of those big zucchini. I used several small pans as I made a double batch, loaded up the zucchini, and gave them to friends. 
Zucchini Bread
3 cups flour
1 teas baking powder
1 teas baking soda
2 teas cinnamon
1 teas allspice
¼ teas nutmeg
½ teas sea salt
3 cups grated zucchini, large grate
1 ½ cup sugar
1 cup vegetable oil or melted butter
3 eggs
Mix the flour and all dried ingredients together. In a large bowl beat the sugar and oil/butter (I like half and half) until lightened, beat in the eggs one at a time. Gradually mix in the dried ingredients and then the zucchini. Pour the batter into buttered and floured bread pans, about half way. Bake at 375 until set in the center.
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