Zucchini Bread

When we were first married, Ed promised me 50 years. That was in 1969. We were young and 50 years seemed like a REALLY REALLY long time.

Grandparent stuff.

But here we are. A few months short of 50.

Wasn’t it yesterday that I fit into that long white dress?

We wanted to celebrate with two other couples, all close friends, who are also at 50.

But we didn’t want to have a big party. Not even an intimate dinner party for six. Although those are lovely, it seemed like the same-old, same-old. 50 years deserved something special.

So we decided to have a 150th Anniversary Afternoon Tea.

It was festive, fun and celebratory.

We started with champagne and tea sandwiches.

Then: scones, clotted cream and jams.

Finally, dessert: several kinds of cookies, Lemon Buttermilk Cake, Pumpkin Spice Cake and this: Zucchini Bread, (made with zucchinis from my garden!).

Just us 6. It was a good day.

We all talked about how amazing it is at how quickly 50 years go by.

Zucchini Bread

• 2 cups all-purpose flour

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1-1/2 teaspoons baking soda

• 3/4 teaspoon baking powder

• 3/4 teaspoon salt

• 3/4 cup brown sugar

• 1/2 cup sugar

• 2 large eggs

• 1/2 cup applesauce

• 1/4 cup vegetable oil

• 1 teaspoon vanilla extract

• 2 cups grated fresh zucchini

Preheat the oven to 350 degrees. Lightly grease a 9”x5”x3” loaf pan. Place the flour, cinnamon, nutmeg, baking soda, baking powder and salt in a bowl and whisk the ingredients until they are evenly distributed. Place the brown sugar, sugar, eggs, applesauce and vanilla extract in the bowl of an electric mixer (or use a hand mixer) and beat at medium speed for 2-3 minutes, until thoroughly blended. Add the flour mixture and stir just until blended. Fold in the zucchini. Spoon the batter into the prepared pan. Bake for 50-60 minutes or until golden brown and a cake tester inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Invert the muffins onto the rack to cool completely.

Makes one loaf

Pumpkin Spice Cake

Already thinking about what to do with the pumpkin?

Cook it, mash it and try this cake, which is tender, gently spicy and not too sweet. It also serves lots of people. It’s the kind of cake you can dress up with vanilla ice cream or poached fruit for a classy but simple dessert, or smear with cream cheese to make a sandwich, or eat plain as an afternoon snack.

Pumpkin Spice Cake

• 3-1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup coconut oil, melted
• 4 large eggs
• 2 cups mashed, cooked pumpkin or 15-ounce can pumpkin purée (not pie filling)

Preheat the oven to 350 degrees. Lightly grease a 10-cup Bundt pan, sprinkle with flour and tap out any excess. Place the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg and allspice in a large bowl and whisk to blend them completely; set aside. Place the sugar, vegetable oil and coconut oil in the bowl of an electric mixer and beat on medium speed for about one minute to blend ingredients thoroughly. Add the eggs one at a time, beating well after each addition. Stir in the mashed pumpkin and blend thoroughly. Add the reserved flour mixture and beat the mixture at medium speed for 1-2 minutes or until the batter is smooth and even. Pour the batter into the prepared pan and bake for about 60-70 minutes or until a cake tester inserted into the center of the cake comes out clean. Remove the pan to a cake rack to cool for 15 minutes. Invert the cake onto the rack and cool completely. Makes one cake serving 16-18