Well, all I have to say is there's zucchini bread and then there's this stuff. My goodness was this zucchini recipe ever good!
I grew up on a farm and every summer I remember hitting my saturation point with meals prepared from zucchini grown in mom's garden. It certainly is a prolific vegetable once it gets going and it seems everyone who grows there own eventually arrive at the same conundrum of what to do with all of it.
It's sort of like turkey leftovers but worse, because at least turkey has about a week shelf life post Thanksgiving, so in the midst of the Bubba Gump rambling of turkey recipes, you can see light at the end of the tunnel. Zucchini plants, on the other hand, are the summer garden's Energizer Bunny. The overwhelming bounty goes on and on and on...
Ah, but we now have a remarkable resource our mother's didn't-- Pinterest! So when generously given the overflow of zucchini from a friend's garden, I knew just where to look for some terrific recipe ideas.
This Zucchini cake is so darn delicious, it's not only a fantastic way to use up some of that summer zucchini but it has officially made it's way into my summer recipe rotation. Let me put it this way-- I would buy zucchini from the grocery store in the middle of winter just to make this cake! It's unbelievably moist, bursting with flavor and the lemon crunch glaze is so addictive-- I licked the spatula, then licked the bowl, then resorted to running my finger around the edge of the cake plate, before strategically picking the piece of cake with the most glaze and scarfing that down :-) Shameless, I know.
Here's the like to the recipe I followed: Zucchini-Olive Oil Cake w/ Lemon Crunch Glaze I made this cake in a 10 inch bunt pan, used Meyer Lemon Olive Oil from the Olive Mill in Queen Creek, Arizona (this stuff rocks by the way and I highly recommend giving it a try) instead of regular EVOO, and substituted pecan for walnuts, since that's what I had on hand.