WHOA MAMA. If you’ve been watching the news at all, or looking at your facebook/twitter/instagram/ANYTHING feed, then you’re well aware that mother nature has been spewing snow all over the northeast, with her aim directly at my house. Yes, me, she has something against. She even unleashed a friggin’ yeti in my neighborhood. A YETI. SHE’S TOTES CRAY PEOPLE!
Now I’ve been through many a nasty winter in Boston, but nothing like this- leaving the city totally crippled. It’s embarrassing really. I’m embarrassed. It’s like this sorry old beantown shrugged its shoulders and dug its head into the sand (snow) like an ostrich (which apparently is a myth).
When the city shuts down, like SHUTS DOWN, it’s weird. It’s weird to look out my window on a normally very busy street and see no movement, other than the wind whirling and whizzing around gusts of snow. No people. No cars. It’s pretty wild. When the T shuts down, you know $hit’s gettin’ REAL. And when it shuts down for more than 24 hours, which I’ve never seen happen (until now), it’s kind of scary. And infuriating. And embarrassing. And I can’t really pick an emotion.
Oh and the MBTA GM just resigned. Scapegoat anyone?
Soooo she keeps dumping and dumping and dumping like it’s her job. Meanwhile, myself and half a million other people are yelling ‘UNCLE! UNCLE!’ at the top of our lungs. And then it gets to the point where all you can do is laugh. Maniacally.
I’m babbling. Basically what I’m trying to say is that I developed major cabin fever so I cranked my oven and baked and baked and baked.
But let’s talk a little bit more about this snow business. Have I mentioned that it’s crazy bananas out there? So crazy I fell so hard on my coccyx that I’m on muscle relaxers.
FYI, muscle relaxers make you drowsy. You may forget that you’re baking. You may burn things in the oven. Juuuuuust sayin’.
You know what’s also crazy? A snow mountain in a Cambridge parking lot. There’s actually a ROAD on it where trucks can dump snow at the top. Yah. FRIGGIN’ CRAYYZAAAYY!
But you know what I’m crazy for? This zucchini bread. I bake it once a week to snack on at work. I’ve played around with the recipe and it’s so versatile. Don’t have zucchini? Use canned pumpkin. Don’t have canned pumpkin? Use mashed banana. Want nuts? Add nuts. Craving chocolate? Dump in some cocoa powder. Or… chocolate. Coconut flakes. Toast a slice and smear it with homemade almond butter. Whatever you fancy. I love it I love it I LOVE IT.
Just heard we’re getting another foot and hurricane winds this weekend. No bigs.
ZUCCHINI BREAD (grain free, gluten free)
adapted from Au Naturale Nutrition
1/4 cup butter, melted
1/3 cup honey
1 cup zucchini (finely grated)
1 tbsp vanilla
1 cup almond flour (I’ve used Trader Joe’s and Bob’s Red Mill brands)
1/2 cup coconut flour (I’ve used Trader Joe’s and Bob’s Red Mill brands)
1 tbsp ground cinnamon
2 tsp baking soda
1/2 tsp sea salt
(optional) 1/2 cup mix-ins (shredded coconut, nuts, choc chips)
- PREHEAT oven to 350° F and grease the loaf pan with butter.
- STIR with a fork all the dry ingredients except optional mix-ins in a medium bowl.
- STIR with a fork eggs, vanilla, honey, and butter in a large bowl. Stir in zucchini.
- ADD the dry to the wet and stir to combine. Fold in any optional mix-ins.
- POUR batter into the loaf pan and pat flat (it will not rise).
- BAKE loaf for 55-65 minutes.
- COOL on a wire rack and refrigerate.