I just had a major milestone birthday, and I have to say, I’m feeling pretty darn good about it. I am finally, for the first time, in the same decade as my husband. I am finally the age that all the cool women who have their shit figured out seem to be. I realize I have been saying I’m “almost 30” for the past three years. It’s about time this happened, right?

I wonder if this mindset is because I will always be that much younger than Daniel. I will always be the young one in our relationship, and also in our group of friends. I also remain the youngest person in my office by some years. So although I am excited about hitting this milestone, I’m also aware that I’m still relatively young, and that won’t be changing anytime soon. Phew. 

So while the Amazon burned and people lost their minds over a fast food fried chicken sandwich, I slipped into the next decade. There were midnight nachos, the most perfect yoga class, and a dinner in which I got to accidentally-eavesdrop on the other Ilana (squee!). This weekend there was perfect cake, drinks galore, crab rolls, karaoke, and dancing. Dear friends, delicious food, and cooperative weather. If this is 30, then I am very very happy about 30. 

I made this zucchini bread a couple weeks ago, as part of a thank you brunch I threw at my home for my camp staff. What a way to feel like a grown-up, welcoming the younger counselors who think of me as their boss. (I mean, I am their boss, but they feel more like friends than anything else!) In this decade, I’ll welcome these moments, when I get to embrace leadership, create community, and open my home to others. The 30s are going to be the beeeeest!

And this zucchini bread is hella good too. Thanks for the recipe, Katherine! 

no previous years, but looking to use up your end-of-summer zucchini? May I recommend, from the archives: veggie curry, zoodle latkes, or easy garlicky tomato zoodles

Feel Like an Adult Zucchini Bread

thanks to my friend Katherine for the recipe!

3 eggs
1 cup olive or vegetable oil
1 ¾ cup sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups flour (I ran out so used about 1 cup regular flour, 1 cup whole wheat, and 1 cup bread flour. It was still delicious)
1 tablespoon cinnamon
⅛ teaspoon freshly ground nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
Optional mix ins: chocolate chips, raisins, dried cranberries, nuts (I did mini chocolate chips in the muffins but kept the loaf plain)

Preheat oven to 350F. Grease 2 loaf pans or line 24 muffin cups with liners (I did one big loaf pan and 6 muffins)

In a large bowl, beat eggs with a whisk or fork. Whisk in oil and sugar til incorporated. Add zucchini and vanilla. 

In a separate bowl, mix together flour(s), cinnamon, nutmeg, baking soda, baking powder, salt, and any mix-ins. Add this combo to the zucchini bowl and mix until just combined. 

Divide batter into pans. Bake for at least 60 minutes (took me a little longer), or until a tester in the center comes out clean. Muffins will cook more quickly — start checking at 25 minutes. Let cool in tins. Leftovers stayed moist for daaaays.