I was really looking forward to this week's recipe, we are very fond of zucchini bread around here, and this was looking to be maybe a better, different version of that. And I liked it that I was home to bake on Saturday morning, and it was even more special since our lovely younger daughter was home for the weekend, and would be able to share the cake with us.
First you start with zucchini, well not really, it's down the order of things with this recipe, but I liked how this picture came out:
I have made many bundt type cakes in my baking life, but I have never made one with olive oil, it actually felt strange to be pouring a cup of the EVOO into my mixing bowl along with flour, sugar and eggs. This recipe felt so much more familiar than the one we did last week, and it turned out very well. I think the lemon glaze turned a nice cake into a very special one, and even David, who does not like zucchini or walnuts, ate more than one piece. This morning it was Rachel's breakfast before she left for her drive back to Santa Cruz. With the summer coming, and with it the usual abundance of zucchini, this cake is definitely going into the "make it again" file.
And next week it's my choice, Chocolate and Polenta Tart. Onward . . . .