By May. The basil is six inches tall and bossy. I moved it to a bigger pot Saturday and stood in the kitchen with dirt on my hands and felt, for a second, like a person with a hobby.
Liam turns seven on Saturday. We are doing a small party. Five kids from his class. Pizza, a Red Sox cake from the bakery on West Broadway, the piñata Patrick is making in his garage out of papier-mâché and what he claims is patience.
I went to the cemetery Tuesday after group. I do not always. This week I needed to. Sean's stone in the spring grass, the small flag still there from St. Patrick's Day, my hand on the granite that the rain had warmed. I told him about Liam turning seven. I told him the new house has a maple in the yard that turned red so fast I almost cried last fall. I told him I am okay. Mostly.
Group Tuesday. New woman, Diane, late fifties, husband three months ago, pancreatic cancer. Bernadette welcomed her. We did our names. Lila held her hand without being asked.
Meghan called at 11 Wednesday. She said Aidan made a card for Liam's birthday. She said it has nineteen stickers on it and is held together by the will of God. I said send it, that's the best kind.
Sunday dinner at Ma's: chicken parm, because Liam asked for it. The kids dipped bread in the sauce until there was no sauce left. Dad made his coffee strong. Maureen made her espresso stronger.
Saturday pancakes. Burned the first one. Liam told Nora that the burned one is for Daddy. Nora said I know, Liam, I know. They are growing up.
Food of the week: chicken parm, because the leftovers fed me for three lunches and the kids didn't even fight about who got the bigger portion.
The chicken parm was Sunday’s miracle — Ma’s kitchen, the sauce, the kids with the bread — but it’s the quieter food that carries me through the rest of the week. I’ve been baking this chocolate chip zucchini bread on Saturday mornings lately, usually while the kids are still slow and the house is still soft, and there’s something about it that feels like the basil on the windowsill: a small, alive thing I can tend to. It slices into lunches, survives the school bag, and Nora has never once complained about it, which in this house is high praise.
Chocolate Chip Zucchini Bread
Prep Time: 15 min | Cook Time: 55 min | Total Time: 1 hr 10 min | Servings: 12 slices
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium), excess moisture squeezed out
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Preheat and prep. Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the long sides for easy removal.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Mix wet ingredients. In a large bowl, whisk the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth and well combined, about 1 minute.
- Combine. Add the dry ingredients to the wet ingredients and stir until just combined — do not overmix. Fold in the shredded zucchini and 3/4 cup of the chocolate chips until evenly distributed.
- Fill and top. Pour the batter into the prepared loaf pan and smooth the top. Scatter the remaining 1/4 cup chocolate chips evenly over the surface.
- Bake. Bake for 50–58 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 40 minutes.
- Cool. Let the bread cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack. Cool at least 20 minutes before slicing.
Nutrition (per serving)
Calories: 275 | Protein: 4g | Fat: 13g | Carbs: 38g | Fiber: 1g | Sodium: 155mg