This Sunday was my choice; we baked the Zucchini Olive Oil Cake with Lemon Crunch Glaze.
Although we don’t yet have the summer glut of zucchini I thought it would be delicious and I was right! This a perfect cake with coffee or tea, any time of day. The recipe has a lot of steps–toasting then chopping the nuts, grating the zucchini, making the glaze but it was well worth the efforts. I especially like the tangy lemony glaze.
Meanwhile, I am getting the dread of pre-travel anxiety. Even thinking about writing about it makes me feel a little weak in the knees. So, onward. Tomorrow we will begin our packing. A week from today I will sit down on the plane and be done with this predictably insane phase of my travel routine.


Slow Bakers Sunday — 6 Comments

  1. Jan, your cake looks great. I can’t wait to make mine – I’m waiting til Wednesday, when my father is coming over for dinner.
    Why do we all get insane just before a trip? I’ll never understand it either – we can’t wait all year long to travel, and then get all nerved up just before we leave! At least, after enough times, we recognize it as an encapsulated experience, and ride it out. This week will fly by for you.

  2. Your cake looks wonderful. Excellent choice. Good luck with the packing. You’ll be on the plane before you know it.

  3. Such a great choice Jan. I’m dying to try all of these recipes. I have the book now. Have a wonderful trip. You’ll be on that plane and able to chill very soon.

  4. Jan, send me a direct e-mail and I’ll get right back to you. Things are manic here but I’m sure we can arrange a meeting…I look forward to it!

  5. Jan,
    Thanks for choosing the zucchini cake, it turned out to be one of our favorites – David really like the lemon crunch part.
    happy trails to you – have a simply wonderful time in Italy this summer, looks like we might be hearing about your adventures with the new MacBook!