Every summer, I am excited for my zucchini to grow. I love the big bright yellow flowers and the big green leaves. The bees love the big yellow flowers, and every once in a while, I am surprised by a fat, fuzzy bumble bee in one, seemingly rolling around drinking his fill of nectar or occasionally taking a little nap. I love the broad leaves and how big the plants can grow. And I love squash.

Whether it is roasted, fried, sautéed, baked, grilled, stewed, pickled or raw, zucchini can unlock culinary creativity because you can do so many things with it. However, for me, there comes a time in the late summer when I just run out of ideas. Or, I get in a rut and do the same recipes over and we end up eating a lot of pasta with zucchini. When this happens, and my sweet husband grows sick of noodles, I start to grate my zucchini and freeze it in 2-cup baggies to be cooked and added to things later. On the first day of grating the zucchini, we make the zucchini cake as a celebration of the harvest of the many fruits and vegetables (including more zucchini) on the horizon.

Even though in the moment I am tired of the zucchini (or other plentiful crops I am currently eating), I know there will come a time in the not-so-distant future when I will once again enjoy it. I remind myself to be grateful for the bounty, and eat a piece of cake. And even after the cake, and all of the other preparation methods of zucchini, if there is still neverending zucchini, I can always make a casserole out of it.

**ONE LAYER ZUCCHINI CAKE**

*SERVES 8*
1 1/2-2 cups shredded zucchini (not packed down)
1 egg
1 tsp vanilla
1 stick of butter, melted (I browned mine)
1/2 cup milk
3/4 cup honey
Zest and juice of one small lemon
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 Tbsp cinnamon
1 cup chopped walnuts
1 cup raisins
1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease and flour a round cake pan.
3. Combine zucchini and other wet ingredients into a bowl. Sift together flour, baking powder, soda, salt and cinnamon. Stir in dry ingredients a little at a time to the wet ingredients. Stir in the walnuts and the raisins.
4. Bake for 40 minutes. There can be a few crumbs on a knife or toothpick, but not too many.
5. Cool completely before frosting.
**FOR THE ICING**
4 oz cream cheese
4 cups powdered sugar
1/2 cup finely chopped walnuts for the sides
1. Whip softened cream until fluffy. Gradually add powdered sugar. If you like stiffer frosting, add more powdered sugar until it is the consistency you prefer. I prefer mine kind of thin, more like an icing and less like a frosting.
2. Do not frost the cake until it is completely cooled. Press walnuts to the sides for decoration and/or to hide any frosting mistakes you made by trying to frost the cake too soon.
3. Store leftovers in the fridge.

**SCALLOPED POTATOES AND ZUCCHINI**

*SERVES 6*
4 large potatoes
3 medium zucchinis
1 medium onion
1 tsp salt for the zucchini
1/4 tsp each of garlic powder, onion powder, paprika, black pepper and additional salt
1 1/2 cups milk
2 Tbsp flour
1 pound cooked shredded chicken (optional)
1/2 cup shredded cheddar cheese (or more if you like)
1. Preheat oven to 400 degrees Fahrenheit.
2. Grease the bottom of your casserole dish.
3. Slice the onion, zucchini and potatoes into approximately 1/4-inch thick slices.
4. In a bowl, use the 1 tsp salt and sprinkle all over the zucchini. Toss to coat the zucchini. Let it sit about an hour or two to draw out the liquid from the zucchini. Drain and gently press out the remaining liquid. Pat the zucchini dry with paper towels.
5. Beginning with potatoes, layer the potatoes, onion, zucchini, optional chicken and cheese.
6. In a bowl, whisk the milk, flour and other spices. Pour over the layers. Sprinkle more cheese on top.
7. Cover with foil and bake 45 minutes.
8. Uncover and bake about 15 more minutes.

Originally published in the summer 2025 issue of Spoke+Blossom.

Summer Recipes: How To Celebrate Too Much Zucchini