Zucchini Yogurt Cake with Rose Strawberries

Zucchini Bread with Boozy Whipped Cream and Strawberries
Makes 1 loaf

Bread:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1/2 cup extra virgin olive oil
1/2 cup Greek yogurt
1 cup coarsely grated zucchini

Topping:

1 pint strawberries, halved
1/4 cup sugar
1/4 cup plus 1 tablespoon dry rose
1 cup heavy cream

Preheat oven to 350° F. Spray or butter a loaf pan and line with parchment paper.

In a large bowl whisk together flour, baking powder, baking soda, and salt. In a different bowl whisk all wet ingredients together. Add wet ingredients to dry ingredients and stir until batter is evenly moistened, fold in zucchini. Fill loaf and bake about 30-35 minutes or until a skewer comes out clean. Cool completely.

In a bowl place strawberries, sugar and 1/4 cup rose, allow the mixture to macerate for at least 30 minutes. In a large bowl whisk cream and 1 tablespoon rose to soft peaks. Top cake with whipped cream and strawberries.