Okay, I had a ton of zucchini (I won't say where it came from) and found this recipe. First, I combed the web for recipes and I have to say that most links I went to use this recipe as the standard for this cake with variations. Since I have never been unhappy with any KAF recipe that I tried I figured why mess with perfection? I am happy to report that this cake turned out remarkable. There were only two small changes that I made. I squeezed the zucchini to get most of the liquid out of it so the cake would hold together better and I baked it in a bundt pan. It turned out so beautiful that I have another in the oven for my son to take to work tomorrow since everyone that works for him thinks I am an incredible cook. Little do they know that most of my baked goods come from recipes and ingredients from KAF! So, I also made the sauteed zucchini but I made more of a frittata out of it and used fontina cheese inside and shaved Parm on the top. What a great way to use extra zukes! Thanks once again for wonderful recipes. Ah, zucchini.... I'm having some of the egg/zucchini for lunch right now! Thanks for sharing your frittata inspiration. PJH

• Reply