Well, there’s just no denying it anymore-summer is officially over here. We had a first freezing nights this past week, and tomorrow the forecast is calling for a few snow flurries. You know, sometimes I think the bears have got the right idea. Why not hibernate through the winter, and wake back up once the snow has melted and spring has arrived again? Sounds like a good plan to me! I was hoping we might have an Indian summer this month, but the chance of that seems mighty thin now.
I was able to pick a few last things out of the garden before the cold weather settled in. With some of my last zucchini I decided to make this delicious cake. I had planned to make it awhile back, but I didn’t bookmark the recipe, and so I ended up forgetting where I had originally found it. I finally stumbled across it again on Tasty Kitchen a few days ago. There are just too many recipe sites and blogs with great recipes and too little time to try them all! *Sigh*
I thought the streusel topping of just brown sugar, chocolate chips, and pecans seemed a little unusual (wouldn’t there normally be butter and flour in a streusel too?), but it had really good reviews so I just went with it. Now that I’ve made it, I highly recommend it! Very delicious cake, and I like the sweet, crunchy topping. If you’ve got a few last zucchini hanging around too, give them a try in this recipe 🙂
The recipe can be found here at Tasty Kitchen.