Robin and I are becoming morning people.
If you ask Robin, he will now tell you that he is a morning person. And I will tell you that he is a morning person who likes to sleep in late, as am I. He listened to this podcast recently by some motivational speaker who wakes up early and then runs around (really, a morning person and a runner? You lost me.) and one of his tips for becoming a morning person is using the positive affirmation of, "I AM a morning person." So as I kiss my little morning person's forehead as I leave for work he sometimes sleepily mumbles, "I am a morning person."
We love morning, and whenever we're awake for it we never regret it, and we resolve to start waking up at 5:30 and other such ungodly hours. Then we go to sleep at midnight and have no idea how we slept through those darn alarms.
7:15 is the earliest I can go at this point, and most of that is because this little person has been laying on my bladder all night and siphoning my food supply, so that by the time I get up I feel like my stomach has begun to eat my appendix. There is only one solution for this. Or two. First, empty bladder. Second, shuffle to the kitchen, start the decaf a-brewing, cut a thick thick slice of this zucchini bread and spread on a quick mash of honey butter with chopped walnuts. It is best served with a big glass of cold milk and eaten contentedly in front of your favorite window while watching everything wake up. I imagine it would also be lovely toasted, but I slice mine so thick it won't fit in the toaster.
(please note: while I was contentedly eating my bread in front of my favorite window and thinking all these lovely morning-y thoughts, the hugest possum I have ever seen trotted happily across our backyard, under said favorite window, and then right under the house. This accounts for the late night sounds of something have a rumpus under our bathtub.)
My mom clipped this recipe from an old Family Circle magazine. It was so yummy I never looked for another recipe.
Nutty Zucchini Bread
from Family Circle Magazine
- 3 cups all purpose flour
- 1/2 c. granulated sugar
- 1/2 c. packed brown sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 1 c. walnuts, chopped
- 4 eggs
- 3/4 c. vegetable oil
- 2 c. coarsely shredded zucchini (the recipe says one medium-small zucchini, but I use a bit more)
- 1 tsp. vanilla extract
Heat oven to 350. Coat a loaf pan with nonstick cooking spray, or grease it well with butter.
In a large bowl, combine all the dry ingredients. Make a well in the center of this dry mixture. In a separate bowl, combine the eggs, oil, grated zucchini, and vanilla. Pour this into the well in the center of the dry mixture. Stir just until dry ingredients are evenly moistened.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
I like to make a quick little mash of honey butter to smear on top. While the bread is baking, I set a stick of butter (wrapped) on the top of the stove to soften, but not melt. Mix with as much as honey as you like and stir in a tablespoon or so of finely chopped walnuts.
This recipe doubles easily, maybe mix one up for your neighbor as well ;)
"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie." - Jim Davis