The annual zucchini bounty makes even the novice gardener boast the greenest of thumbs. Sunflowers and zucchini are my two staples that are planted every growing season because I know that I will have a full harvest. My tomatoes have been invaded by horn worms 2 out of the last 3 years. My peppers have stunted growth. But my garden is able to birth 7 pound zucchini and that makes me very happy!
When I first made this cake about 6 or 7 years ago, my daughters were skeptical. I didn’t peel the zucchini first, so once shredded, the dark green color was still visible. I was asked by young inquisitors, “What’s that green stuff?” I promptly responded with, “Oh, those are leprechaun sprinkles.” Wow! I even surprised myself with this creative answer. And they must have agreed with it too because they ate the cake with no complaints.
I serve this cake as an after school snack. I don’t mind doing so because it’s homemade with no processed ingredients. Plus, sometimes you just need cake after a tough day at school–and it fuels the brain for the homework that still needs to be finished.
Cinnamon Bark essential oil is wonderful to use in baking (and your fall diffusor recipes!) I use the oils from the Young Living vitality in my cooking. Young Living oils are high quality and very concentrated. One drop will go a loooong way so add one drop first and taste test before adding the second drop. You may not need it depending on how warm and spicy you like your dishes!
Use this link to order your vitality oils: Get Started with Young Living
The Pink Lily Pad and Two Tadpoles 