A Zucchini Funk May Be Just What You Need

January 11, 2015

I was in a funk most of November and December. I got my freelance work done, but didn’t have the drive to do anything except sit on the couch and watch every episode of The Gilmore Girls, while shoving food in my mouth. I didn’t want to decorate for Christmas or even bake Christmas cookies, which is like Mother Theresa not wanting to help the poor. I just had no motivation.

Yesterday, I talked to one of my best friends who’s in a funk right now and last night I talked to one of my son’s friends who’s just coming out of one. (For those of you not alive in the ’70s, a funk is another one of my highly technical terms for a dejected mood.)

I dragged myself out of it to enjoy Christmas with my family. I even decorated and finally baked, but I didn’t really feel like my life was back on track until after the New Year. Now I’m Little Miss Resolutions. (Well, not exactly little – another resolution.)

Zucchini with remote — What I looked like the past two months.

But I wouldn’t be feeling like this if I hadn’t gone through the funk. I’m actually grateful for it. I think it was curative — my brain’s way of mulling things over while appearing mostly dead.

I had a lot to think about, but didn’t want to face it. When you’re divorced, without a full time job, with kids to support, plus no one in this, or any other planetary system to even consider dating, and you’re facing a “major” birthday, you have to look at what you’ve been doing and re-assess. Re-assessing forces you to confront reality.

Reality then slaps you in the face and says, “Snap out of it! You got yourself in this position, now you have to find a way out.” Reality’s people skills need some work, but she’s correct.

I like to think of my funk as a light coma. My brain was working out how to move forward while my body appeared to be resting — like a zucchini on the counter. Maybe when we know life isn’t going the way we want, we have to stop, lay down and vegetate, zucchini-like until we figure something out. But, if it goes past the two month mark, I’d talk to a professional because sometimes you just need help.

Hot zucchini bread with butter and cinnamon sugar.

I won’t bore you with my resolutions, but this zucchini has finally sprung into action.

If you’re a zucchini who’s sprung into action, please share your story. It’ll help keep me and the rest of us zucchinis motivated.

Next blog, I’ll tell you about the cool food I discover at the Fancy Food Show in San Francisco this week. (See? I told you I was motivated!)

Now it only seems appropriate to share my Zucchini Bread Recipe.

Cinnamon Sugar Topped Zucchini Bread

AuthorFran Tunno

Yields1 Serving

3 eggs

2 cups sugar

2 tsp vanilla

¾ cup canola or any vegetable oil

3 cups grated zucchini (drained- see instruction)

3 cups flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 ½ tsp cinnamon

1 cup drained crushed pineapple (In pineapple juice)

Additional butter for top of bread when done baking

Cinnamon Sugar

2 tbsp sugar

1 tsp cinnamon

Flour and grease two bread pans sized 5 x 9 or 4.5 x 8.5. There will be additional mixture leftover, so also flour and grease a small cake pan or several (2 to 4)small ceramic ramekins.

Shred the zucchini (I don't peel mine but you can if you want). Sprinkle the zucchini lightly with salt. Set the zucchini aside and let it drain in a colander.

Drain the crushed pineapple and squeeze or press it so most of the liquid is out. Set it aside.

Beat together eggs, sugar, vanilla and oil in a large bowl. Set it aside.

In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon.

Give the zucchini a squeeze and roll it into a paper towel squeezing to get excess moisture out. (Don't worry if it's still a bit moist, the bread will turn out fine.)

Pour the flour, baking powder, baking soda, salt and cinnamon into the egg, sugar, vanilla and oil mixture. Add the shredded zucchini and the drained crushed pineapple. And be sure to mix very thoroughly, scraping from the bottom.

Pour the mixture into the greased, floured pans filling them about two thirds full. Fill the small cake pan or ramekins about two thirds full also.

Bake at 350 and begin checking the smaller containers after 20 minutes. When the tops are lightly browned and a toothpick inserted in the center comes out clean, the bread is done. The larger bread pans will take longer to bake (at least 40 minutes or longer).

While the bread is baking combine the 2 tablespoons of sugar with one teaspoon of cinnamon and mix thoroughly. If you have an empty spice container with holes on top for shaking, fill it with the cinnamon sugar. (Set it aside)

Once the bread is baked, remove it from the oven and while it's still hot, rub the top with a stick of butter (regular, not unsalted). Once the top is buttered thoroughly, sprinkle it with the cinnamon sugar. (If you don't have a spice container to sprinkle it with, just lightly sprinkle it from a teaspoon)

Being careful not to get burned, run a knife or plastic blade along the sides of the bread to make sure it releases from the pan.

Once the bread is cool enough to handle, place two pieces of plastic wrap on the counter lengthwise and widthwise (creating a cross) large enough to wrap around the entire loaf. Turn the loaf pan over onto the plastic wrap and the bread should fall out. If bits of it stick to the bottom of the pan, just scrape it out and piece it together. Then flip the bread over and wrap it with the plastic wrap and let it cool all the way. (It stays moist with the plastic wrap on.) It tastes great warm or cool. Enjoy!

Ingredients