The countdown to U2 in Toronto is officially on!  We’re heading out Wednesday night and I feel like I have a million things to do prior the flight. But stay calm (I keep telling myself) and things will fall into place.

Do I have a post for you today?  Well of course I do.  This is not just any post, this recipe is brought to you by a “zesty in-law” created for a birthday celebration recently.  I am pretty excited to share this recipe with you because I love both zucchini and blueberries… so I knew this was going to be a huge success.

But before we go to far into the cake details, you have to focus on the crumble top.  It was so gooooood.

Ingredients

• 3 Eggs lightly beaten
• 3/4 Cup Vegetable Oil
• 3 Tsp. Vanilla Extract
• 2 Cups  White Sugar
• 1/4 Cup Brown Sugar
• 3 Cups shredded zucchini
• 3 Cups All purpose flour
• 1 Tsp. Salt
• 1 Tsp. Baking Powder
• 1/4 Tsp. Baking Soda
• 1 Tbsp. Ground Cinnamon
• 1 Pint Fresh Blueberries
• Sprinkle of Nutmeg

Crumb Topping

• 2/3 Cup Flour
• 1/2 Cup Brown Sugar
• 1 Tsp. Cinnamon
• 1/2 Cup Softened Butter

Method

1. Preheat oven to 350 Degrees
2. Lightly grease Bundt Pan



3. In large bowl, beat together the eggs, oil, vanilla and sugar.



4. Fold in zucchini.  Beat in flour, salt, baking powder, baking soda and cinnamon.













5. Gently fold in blueberries and move to pan







6. For the crumb topping, mix the ingredients with your hands and sprinkle over the top of the loaf pan.







7. Bake 55 minutes in the preheated oven or until a knife inserted in the center of the cake comes out clean.



8. Cool 20 minutes and then transfer to a cooling rack
9. ENJOY!

Zesty Tip: Now as you noticed in the title, I called this a cake – which indeed it was. However if you would like to make it in loaf pans and call it “bread” I am fine with that as well.

So, I have to come clean.  The night of the birthday I had two really large pieces of this cake with Vanilla ice cream and could not get enough of it.  On the way home from the party we were given a big slab to take home.  Once home I quickly got into that and had another piece.  I am seriously suggesting if you like the ingredients in the above mentioned recipe… you so have to make this cake and tell me about it.  I am so confident you will love it!  Thanks again zesty in-law!  It was delicious.

I hope you have a great Tuesday and keep smiling.

Take care

zesty

These crispy fruit cups are fruit-terrific!

Sunday morning treat after breakfast.  I thought I would share a slight variation of the traditional apple crisp.  This recipe uses the combination of pineapple, banana and blueberries. 

Get it Together: dry measures, measuring spoons, sharp knife, can opener, cutting board, 2 ramekins, cooking spray, baking sheet, 2 small bowls, mixing spoons

Ingredients

• Quick-cooking rolled oats (1/2 cup)
• Butter Melted (1/4 cup)
• All-Purpose Flour (2 tbsp)
• Brown Sugar (2 tbsp)
• Bround Cinnamon (1/8 tsp)
• Canned Pineapple tidbits (1/2 cup)
• Blueberries (1/2 cup)
• Dice Banana (1/2 cup)
• Lemon Juice (2 tsp)

Method

Place oven rack in centre position.  Turn oven on to 350 degrees F ( 175 C). Grease ramekins with cooking spray.  Place ramekins on baking sheet. Set aside. Put first 5 ingredients into 1 bowl. Stri until mixture resembles coarse crumbs.

Put next 3 ingredients into other bowl. Stir. Spoon fruit mixture into ramekins.  Sprinkle oat mixture over top. Bake for about 30 minutes until golden.  Put baking sheet on wire rack to cool.  Let cool for 5 minutes.  Turn oven off.  Makes 2 terrific treats. I took it out of the ramekin for the sake of the picture so you could see the inside in more detail.

Tip: To melt butter, measure into small microwave-safe dish.  Microwave on high (100%) for 10 seconds. Stir until melted.