It's been another busy weekend with more cake orders, as well as my turn to host book club, and an extra long to-do list to work through. I was happy to get all but one item crossed off my list, and am enjoying the cozyness of a freshly cleaned house.
We read A Way Back to You by Emily Gray Clawson, which was my pick for this month. The premise of the book is of a greiving widow with three children who wakes up in her 16-year old body, but with her 38-year old mindset and experiences, essentially having travelled back in time to high school. Given the chance to relive a particular series of events in high school, she also rekindles the feelings she had for her high school crush, and wonders if her actions will change the events of her future, specifically, if she will still lose her husband.
I found it really interesting, and especially thought provoking as I thought about my own high school experience and what I would change if I found myself back there again. What I did think was a little unrealistic, though, is that she would feel any attraction for her high school crush, but I base this on the fact that I've changed so much in the past 20 years that there is no part of me that would be physically or intellectually attracted to any of the guys I crushed over in high school.
But it was a quick read, exactly what I needed this month, especially since I procrastinated on starting the book until two days before book club.
After making two more loaves of chocolate zucchini bread, there was still so much zucchini left, so I baked a big batch of zucchini muffins also.
I really don't remember eating much zucchini bread or muffins over the years, and as I actually didn't have a recipe for them, I modified my pumpkin muffin recipe for zucchini instead, and used all of my favorite fall spices of cinnamon, nutmeg, ginger and cloves. The zucchini makes them so moist, and they absorb all those wonderful spices.
A little cream cheese icing would be nice on these, but then they would start crossing into the realm of cupcakes, so I just served them with a little of my homemade strawberry rhubarb jam that was still left.
And now with summer giving way to fall, I'll be happy to start baking with pumpkin...
One Year Ago: Chocolate Cherry Coca Cola Cupcakes
Two Years Ago: A Tale of a Stolen Pork Chop
- 2 1/2 packed cups grated zucchini
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 3 eggs
- 1 tablespoon vanilla
- 2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 tablespoons coarse turbinado sugar
Preheat the oven to 350 and line a muffin pan with 24 paper liners.
In a large mixing bowl, whisk together the zucchini, sugars, oil, buttermilk, eggs and vanilla. In a separate bowl, combine the flours, baking soda, salt, cinnamon, ginger and nutmeg. Add the dry ingredients to the wet and whisk just until combined. Divide batter between the liners, filling them 3/4 full. Sprinkle the top of the batter with the turbinado sugar.
Bake for 15-17 minutes, until a toothpick comes out clean. Serve warm or at room temperature.
Yields 24 muffins
Recipe from Curly Girl Kitchen