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.
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.
Just us 6. It was a good day.
We all talked about how amazing it is at how quickly 50 years go by.
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