Zucchini Bread

Easter is finally over and I took a few well deserved day's off to relax and catch up with myself. I didn't think I was going to make it through the weeks of Easter rush but some how I managed to do it all. It wasn't easy and I ended up exhausted but I am thankful to all who placed orders with me and appreciate their support!

During Easter week I received a fairly large order from Dave for a dozen of my Italian Zucchini Breads ... they seem to be moving really well at the cafe and Dave wants to order more. I have been working on making these breads since early this morning. I took a few pic's of the breads while I was in the process of baking them so I could show you how I make them. Its really simple to make these breads and they are wonderful to have in the morning with a cup of tea. I use all fresh ingredients ... I even grate the zucchini myself. What makes my zucchini bread different you ask? My secret ingredient of course. I use Extra Virgin Olive Oil in mine instead of butter or a regular vegetable or canola oil you normally would find in most recipes. You may be surprised to learn how many Italian desserts use Extra Virgin Olive Oil in place of butter or other oils.

It will take me a total of 12 to 14 hours to prep, pan, bake, cool and wrap the breads. Also, today I will be preparing to make fondant butterflies and flowers for a cupcake order I received for a girl's 5th birthday party on Sunday.

I am very busy ... but who's complaining? Not I! :) Stay tuned this week and find out my secrets how to create a lovely flower out of fondant.

-Kim