So we have a bunch of zucchini's we've inherited. You can only have steamed zucchini, or deep fried zucchini (not healthy, I know) so many times before you need it in some other form. Growing up, my mom would make all kinds of zucchini delights. Although, I didn't feel like calling her to get a recipe, I still called her to tell her I was making some. This is suppose to be a zucchini bread, but I found out I'm lacking in the bread pan department, but I did find a bundt pan in the cupboard so I decided to do that. Oh, and I finally got some Organic Pure Vanilla Extract. A little expensive, but it's worth it in the end.

Zucchini Bread/Bundt Cake

2 1/2 cups grated zucchini (leave skin on)
3 eggs
1 3/4 cup sugar
3 tsp pure vanilla extract
1 cup oil (Canola/Vegetable)
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 Tbsp ground cinnamon
1 tsp ground nutmeg
3 tbsp flax seed

Preheat oven to 350 degrees F.

In a large bowl, mix the eggs, sugar, oil, and vanilla. Once thoroughly mixed add in zucchini. In a separate medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and flax seed. Utilizing the the 3 part approach, mix the flour mixture into the wet mixture in 3 parts. Thoroughly mix in between parts.

If using a bundt pan, grease (using a Crisco) and flour. (Same way if using cake pans, you'll just need 2 pans). Pour into bundt pan or bread pans. Bake for 55 minutes in bundt pan, or 40 minutes in bread pans. Cool for about 20 minutes before trying to flip out of pan. You can also do this in cupcake pans. Be sure to line each cupcake with a liner, and bake for 25 minutes.