I am pooped :)

[Carol Dee]

It was a busy day. Seems EVERYTHING is ripe at once (you know.) I spent the day Picking then putting up. Zucchini, green beans and tomatoes. 7 quarts of peeled and diced tomotes in the freezer. 6 bags of pre-measured grated zucchini (for bread recipe) and snapped and froze 8 quarts of greenbeans. ALso baked 4 loafs of chocolate zucchini bread. It is 6 p.m. I am bushed. DH also got 2 rows of late season peas in the ground. We sent two grocery bags of beans and almost a 5 gallon bucket of tomatoes home with MIL, TOO! Sure glad I did not have to snap that many more or peel all those extra tomatoes.

 

[thistlebloom]

Wow Carol! What an impressive days work! After reading that I think I need to take a nap, just out of empathy you know .

 

[damummis]

I want that recipe!

 

[Carol Dee]

I want that recipe!

Here it is, enjoy

Chocolate Zucchini Bread

3 C. all-purpose flour
C. unsweetened cocoa powder
1 T. ground cinnamon (I use a little less)
1 t. baking soda
t. baking powder
1 t. salt
2 C. white sugar
3 eggs
1 C. Vegetable oil
2 t. vanilla
2 C. shredded zucchini
1 C. chopped walnuts
1 C. semi-sweet chocolate chips

1. Preheat oven to 350 F. degrees. Lightly grease two 9X5 loaf pans

2. In a large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt. Mix well. In a separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla, mix well. Stir in zucchini. Add flour mixture, stir until just moistened. Stir in nuts and chocolate chips. Spoon into loaf pans.

3. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, Remove from pans, cool completely on wire rack.

ENJOY !!! J