Hi-ho, hi-ho, it’s to the garden I go!
And come back with loads of zucchini. And then bake with it. It’s in my blood people.
Finding new ways to use all the zucchini has proved to be much more fun than I thought! I mean, eating cake everyday isn’t such a bad gig in life.
Add in blueberries and buttercream and you can officially chalk me up as satisfied.
I found this recipe over at allrecipes.com and it is officially labeled as Blueberry Zucchini Bread. I studied the ingredients and thought, there is no way I can pass this off as bread! Why not just make it in an 8-inch round cake pan and see how it goes.
Right into my belly.
This cake is moist! Like amazingly so. I popped my cake into the freezer right after baking only because I wanted a nice clean cut. But I do recommend eating when it is still warm and the zucchini bits are lounging around the bursting blueberries in a delightful way.
Because this recipe is technically designed as a bread, this cake is pretty dense. Densely packed with deliciousness that is.
I am in full-on cheesy mode today.
I would really love to try this cake with raspberries, as my love for blueberries has inadvertently excluded all other fruit on my little baking blog. Maybe even a berry medley! Oh yeah. Definitely. Off to bake!