Really, awfully, grateful the mirror can't talk.
So what is a gal to do. Bake.
I made zucchini bread. We had one lonely, on the verge of starting to go dodgy, zucchini. It happily obliged in making a very moist, nicely spiced loaf that my family devoured in less than a day. I even found my youngest, who had previously snubbed her nose at it, claiming the last slice as her own.
And now, I'm off to finish a conversation with the mirror. Don't judge me.
Zucchini Bread
One 9 x 5-inch loaf
Adapted from The Joy of Cooking
You may also substitute 1 cup of pureed pumpkin for the zucchini.
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
1 1⁄2 cups all-purpose flour
1 cup sugar
1/3 cup packed brown sugar
1 teaspoon baking soda
1⁄4 teaspoon baking powder
1 teaspoon salt
1 1⁄2 teaspoons ground cinnamon
1 teaspoon ground ginger
1⁄4 teaspoon ground cloves
1⁄3 cup buttermilk
1⁄2 teaspoon vanilla
2eggs
1/3 cup vegetable oil
2 cups grated zucchini
Coarse sugar, optional for sprinkling on top before baking
Please don't be tempted to use an electric mixer with this, a mixing bowl, something to stir with and a good strong arm is all you need. In a medium mixing bowl whisk together the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, and cloves and set aside. In a small bowl mix together the buttermilk, vanilla, eggs, and vegetable oil until well combined. Pour into the bowl with the dry ingredients. Add the grated zucchini and then mix well until the batter is just combined.
Pour into the prepared pan and spread evenly. Sprinkle liberally with coarse sugar. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
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