I awoke to a succulent sun streaming day here in Brooklyn. Gentle rays kindly urged me from slumber with their subtle stream of light. A pretty decadent way to start the day, right?

I looked out the window. And looked. And looked some more.

My brain was pumping out positive messages like “Seize the day… a run perhaps?”; My body was pumping out plans like “Seize that last piece of cake and let’s finish Dexter season 6 already!”…

Outside beauty surely has its seductive ways, but so does my pillow and pajamas. I chose the cake. I chose TV.

Listen to your body… it knows what’s up.

So does this cake.

Fresh grated zucchini (OK… and two sticks of butter) make this bundt beauty sensationally soft. Chopped strawberries are glamourous and tasty! A double pow of lime – in juice and zest form – add an unexpected tang and tart.

And if you’re feeling a little extra indulgent, gelato on top is a winner.

Strawberry- Zucchini- Lime Bundt Cake – Baker by Nature

3 cups all-purpose flour

2 teaspoons baking soda

3/4 teaspoon salt

2 sticks unsalted butter, at room tempertaure

2 cups sugar

1 tablespoon lime zest

1 tablespoon lime juice

2 teaspoons vanilla extract

1 cup shredded zucchini

1 cup chopped strawberries

4 eggs, at room temperature

1 cup plain whole milk yogurt

Preheat oven to 350 degrees (F). Generously grease a 12 cup bundt pan.

In a medium bowl whisk flour, salt, and baking soda together.

In a large bowl (or stand mixer) beat the butter and vanilla on medium speed until creamy (about 3 minutes); add the sugar and lime zest and beat until fluffy (about another two minutes. Beat in eggs, one at a time, letting each egg fully immerse into the batter before adding the next.

With a spatula stir in zucchini, strawberries, and lime juice. Now stir in half of the dry ingredients, all of the yogurt, and then the other half of the dry ingredients. *The batter may look a little curdled, don’t worry!

Pour batter into greased pan and bake for 60-75 minutes. I checked mine at 68 and it was perfect!