Zucchini and Me

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.