Oh la la, you guys! This bread. This bread is really good. Ok… so maybe it’s more cake than bread – but who’s forcing us to make that call?

Cake —-> bread? Bread —-> cake? Does it matter? I say nah. They’re all in the same family, right? The AWESOME family. Boom.

FACT: I just ate a slice of this luscious loaf so that I could be especially excited and accurate in my “This is why you need to make this… today!” spiel. The things I do for you 😉

So here it is! The spiel. To start, just look at it! Pretty, pretty! The glistening golden slivers of crystalized ginger!!! The orange blossom buttercream!!! The ZUCCHINI. Ok. Maybe zucchini isn’t all so purdy. But it’s super tasty. And sometimes that’s enough.

If looks alone don’t sell ya – good for you! Let’s talk taste. This bread – at its true bread core – is a humble whole wheat zucchini loaf made not-so-humble by a good slip of brown butter and a large dollop of sour cream. I mean, those guys know how to make a bread BEAM with both flavor and moisture. Score.

Then, to make good great, we add a simple buttercream. This buttercream is woken up and sunshine sweet thanks to orange blossom water. Orange blossom water sounds fancy, but I bet you can find it for 3 or 4 bucks in the same region of the store you’d swipe up vanilla/ dried herbs/ spices. You can also of course buy it online. I love keeping a bottle around for times I’m fresh out of real citrus and want a little pop of that great zingy flavor. It’s kind of like adding orange zest, but more delicate. I think you’ll like it.

I topped the cake (bread…?) with candied ginger and slivered zucchini. It was pretty. It was delicious. It was gone in 20 minutes.

Except the few sliced I hid 😉 A girls gotta have her cake!

So moist. SO flavorful. So gonna make you happy when you make! xoxo

*I do recommend leaving the zucchini slivers off if you’re not serving this cake right away. They have a lot of moisture, which will make your buttercream watery if left on for too long.