Bedhead tamed with curling iron
Flipped head upside down, shot hair with Matrix Sleek.Look hairspray and left wild
Laura Mercier: Flawless Face Kit in Sand
Maybelline: Brow powder in Dark Brown, Shadow quad in Mocha Motion
Body Shop: Eye color in Soft Black
Cover Girl: LashBlast mascara in Rich Black
Bare Escentuals: Buxom lip gloss in Dolly
Nars: Blush in Orgasm
Last night I had another wave of domesticity and made zucchini bread and muffins (see below). The zucchini is still so plentiful in Maryland (and so cheap at the farmer's market!) that I just had to grab a few to make some treats!
This recipe is based off one I found on All Recipes, but totally eye-judged and modified to fit what was in my kitchen. I am not a huge baker because I just am not good with precision. Breads like this are as baker-like as I get!
2 average-sized zucchinis, grated (dollar store grater that I have had for over a decade – used the finer grating. This made a little over 2 cups)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon (didn't measure, just guessed, could have been a touch more)
1 teaspoon nutmeg (again totally guesstimated)
1 cup unsweetened applesauce
3/4 cup white sugar (slightly more, thought had at least a cup on hand but ran out)
2 tablespoons honey (again totally guessed, I squeezed it right in the bowl when I realized I was out of white sugar and my brown was old and solid as a brick)
3 teaspoons vanilla extract (again I eyeballed this)
1/2 cup chopped walnuts
1/2 cup semi-sweet chocolate chips
- Preheat oven to 325 degrees
- Grease and flour whatever pants/tins you are using (I used one 8×4 loaf pan and one six-muffin metal tin)
- Sift flour, salt, baking powder, soda, nutmeg and cinnamon into a bowl.
- Gently fold in walnuts and chocolate chips (putting them in the flour mixture kept them from sinking to the bottom while baking)
- Beat eggs, applesauce, vanilla, sugar and honey together.
- Add sifted ingredients to creamy mixture (I did this opposite due to sizes of bowls being used and there was no issue)
- Stir in zucchini, pour into pans
- Now, recipe says to bake 40-60 minutes or until tester inserted in center comes out clean. I have an unusually small stove so I have to be super careful with times. Ii ended up taking my muffins 12 minutes and my loaf 24 minutes to be properly baked.
- Cool in pan on rack for 20 minutes, remove bread and then let completely cool.
This original recipe can be completely modified. As you can tell, I switched out oil for applesauce and ended up with great results. The original recipe asks for 2 1/4 cups of sugar which seems like way too much. I had already planned on dropping it to 2 cups, half brown and half white but due to my snafu, honey came in and did just as well. I think 2 whole cups may have been TOO sweet, but then I did have chocolate chips.
You can do without the nuts, without the chocolate, instead use pine nuts, coconut, a can of drained crushed pineapple, raisins, you name it. I have read how people have used blackstrap molasses or agave nectar for sweetener. Some people have done half zucchini and half banana, some have used yellow squash, I have heard people add pumpkin pie filling instead of oil/applesauce… you can really be creative!
Tonight I am using my last two zucchinis and making six more muffins and another loaf – this time with the pineapple and coconut. Yummolicious!