I have only one zucchini plant in my backyard. One is enough. Mammoth zucchini appear overnight, forcing me to use them at a pace that I would never voluntarily eat zucchini at. I made a delicious zucchini relish earlier in the Summer, we have been grilling it and eating it ribboned in salads.
This past week, inspired by an amazing bakery I visited in Chicago, I made zucchini cupcakes. The bakery, Bleeding Heart Bakery, was everything a bakery should be, fun, quirky, delicious and hot-pink!
At the bakery I had a wonderful peach cupcake topped with tiny corn kernels. Very tasty.
I loved the wire whisk light fixtures, tin roof and hot pink walls.
I think my favourite zucchini application so far is the spiced zucchini cupcake. Any cupcake iced with cream cheese, candied walnuts and crystallized zucchini is okay by me.
I thought the cupcakes needed some colour on top, so I candied finely julienned zucchini skin.
Zucchini Spice Cupcakes with Candied Walnut & Zucchini