Do you remember zucchini bread? Its dark, sweet, aromatic, studded with nuts and full of grated zucchini persona. The stuff is amazing, sliced and cooked in a toaster oven with a knob of butter melting into the pockets in the homemade loaf. That was the memory. Today we make a lighter version of that zucchini bread, more like a cake. We then ground the cake into crumbs and toasted them in butter. Those crumbs by themselves are a delight. I originally tried to be cute and use the crumbs as a coating for white asparagus. That dish went into the bin but I wanted to work with these decadent zucchini cake crumbs. This morning I returned to what I know. We made a nest of the zucchini cake crumbs in a dish and topped it with our smoked chocolate and coconut milk ice cream and a zucchini ribbon dusted with powdered coconut. Now that is what I am talking about.