I used this recipe for the homemade chocolate zucchini cake (doubled for the castle bunt pan and the muffin pan). Instead of white sugar I soaked turbinado with the wet ingredients for 15 minutes before adding the dry ingredients. I used whole wheat pastry flour, oh and raw milk instead of buttermilk. I also omitted the pecans because I don’t think Ethan would like that, and it is his birthday cake, after all

The frosting is cream cheese – from the delicious Birth day Cake recipe here. I tripled the recipe listed for TONS of frosting, plus adding two ripe bananas.

Topped the cake and muffins with slices of fresh strawberries and a few blueberries. I then mixed honey with a can of pureed pineapple and drizzled it over everything.

Hungry yet?!?!