Microplane grater to shred the zucchini, which is really supposed to be used for grating, you know, nutmeg, not sawing off whole zucchinis. But, the recipe was on my list; its number was up, come hell or no grater.
What I learned was that repetitive motion of the tricep variety is very tiring. WOW. After 13 minutes of intense concentrated grating, it didn't look like I had enough for 3 cups, so I scoured the fridge and... parsnip? Why not. Sweet enough for the sweet quick bread, and also an oblong-ish vegetable. I did the zucchini the night before, the parsnip the [early] morning of. My triceps needed to sleep on it. This is what the end result looked like going into the eggs and sugar mix:
Yeah. It reminded me of Spinach Souffle, Stouffer-style, which used to be one of my incongruent favorites growing up. Go. Figure.
Think about it: Lemon. Rosemary. Sugar. Baking.
Dry ingredients above (herbs just crushed with mortar and pestle), fragrantly beaming.
All of it blended together below, looking like a spinach-ricotta singalong, but never fear...
Now for the unknown. You didn't know that I had cooked up Heidi Swanson's Magic Sauce to stow away until the right occasion. But I did. It was lying in wait for the right occasion, as I said, so of course the right occasion came along. It's called Oven-Minor-Explosion-Wiring-Mess-Landlady-in-Europe-Handyman-Slow-to-respond-I-Can't-Use-My-Oven-Until-Further-Notice. See? Perfect!
I decided to use a third of the stowed-away sauce to punch up a barely-there meal. Bottom of a package of supermarket Broccoli Slaw for precut vegetables, frozen yaki soba noodles for Asian grocery, and Magic Sauce. Plus I used a little bit of the yaki soba flavoring packet instead of adding salt. It was great! I though I'd get 2 servings out of the effort, but no, it was too good. I wolfed it down. Ya gotta move fast in my house.