loves like a hurricane, i am a tree
bending beneath the weight of his wind and mercy
when all of a sudden i am unaware
of these afflictions eclipsed by glory
and i realize just how beautiful you are
and how great your affections are for me
oh how he loves us
and we are his portion and he is our prize
drawn to redemption by the grace in his eyes
if his grace is an ocean, we're all sinking
so Heaven meets earth like an unforeseen kiss
and my heart turns violently inside of my chest
i don’t have time to maintain these regrets
when i think about the way he loves us
oh how He loves us.
Words like these make your heart soft inside. And the heart, being within such close proximity of the stomach, will undoubtedly trigger a craving to reflect the same feeling straight to your belly. So really, there's a number of things that could fill the tummy-void: macaroni and cheese, a slice of cold apple pie, chocolate chip cookies with a glass of ice-cold 2%, or perhaps zucchini bread. Or at least that's what reigns supreme when you've got two perfectly green zukes propped up in the vegetable basket just begging to be decapitated and shredded into a cinnamony-mix. Hey, I just follow their leading.
Zucchini Bread
Adapted from Smitten Kitchen
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt and walnuts. Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
It must be the time of year... I was definitely thinking about zucchini bread today. Wait no, I lied. It was chocolate zucchini cake, but close. Anyway, this looks and sounds delicious. The poem is likewise lovely. Words and food.. I like you already. ;)
ReplyDeleteI may just start stealing some of your recipes and trying to make them glutenless.
chocolate zucchini cake!? i think i feel faint. i must confess, i don't know much in the way of gluten-free baking, but if it's as easy as swapping out regular flour for the gluten-free stuff, i don't see why you couldn't wave the magic wand and make it happen. let me know how it turns out!
ReplyDeleteI wish it were just that simple. :) not terribly hard, but basically involves a lot of experimenting with different types of flours and meals. (I posted this big long comment here about it, but my computer deleted it, and it was inconsequential rambling anyway, so the end. :P)
ReplyDeleteI'll def let you know how things turn out!