Seedy Cake

         

After a very slow start, it has become a banner zucchini year.  I planted four seeds and transplanted the starts back in May. Usually, four seeds leads to three starts and one dies in the ground. This year, I think four seeds has led to six plants all hiding fruits under their leaves. I went out this morning- -and, I swear, I checked on Sunday night, if not Monday morning and it was Tuesday, seven AM—and there were not two, not three, but four zucchini bread sized fruits on the vines, with several smaller ones coming along fast. I am afraid to check again.

                We like zucchini here. It slips into sautés and curries without a hitch. It plays nicely with tomatoes and bulks up a savory cobbler on a warm evening. I found at least one zucchini and almond pesto salad we enjoy. Zucchini fritters can use up some extra eggs when everyone is laying well (which they are not, right now). There is always zucchini bread with local blueberries that proves the point that fruits that ripen together taste good together. But our favorite way to eat zucchini is Seedy Cake. It’s fast, easy and tasty. If I didn’t have two meetings tonight, I would make one today.

 

2T each of poppy, millet, and flax seeds—or some variation. The millet is key.

Zest of one lemon

¾ c sugar

2 eggs

¾ c oil

1 t cinnamon

¾ t salt

1 t BP

½ t BS

1 c white flour

½ c wheat flour

2 ¼ c zucchini, grated and drained (I squeeze it)

 

Mix wet and dry together separating, them together.

 

Oil the 9 by 9 pan, 350 oven until done.