Oh the Life of a Homemaker!

So, you will all be so proud of me. Our landlords gave us two giant zucchinis, and instead of letting them rot on top of my fridge like I would normally do, I grated both of them by hand and made seven loaves of bread (I had enough to make twelve, but I froze the rest of the zucchini for later). Also, we had a bunch of ripe bananas from when our air conditioning broke and fruit was rotting the day we brought it into our house, so I made bread out of that too. I gave most of it to some of the couples at church that we have gotten to know a little bit because hey, what better way to make friends than by bribing them with food. My personality alone is certainly not going to cut it. For those of you that are interested, here is the recipe for the zucchini bread. It was really good:

Zucchini Chocolate Bread

3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups sugar
3 cups grated zucchini
3 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup chocolate chips (either milk chocolate or semi-sweet)

Preheat oven to 325 degrees. In medium bowl combine the sugar, eggs, oil, vanilla extract, and zucchini. In a large bowl, combine flour, cocoa, baking soda, cinnamon, salt, and baking powder. Stir in chocolate chips. Add zucchini mixture to dry ingredients and mix until blended. Pour into 2 greased 8 1/2 x 4 1/2 inch loaf pans. Bake 65-70 minutes or until a knife or toothpick comes out clean.

* For some of my loaves I left out the cocoa just to see what it was like, and that was good also. I was also able to bake my bread in about 45 minutes, so you might want to check it often=)

All of my glorious hard work. The dark ones are the one with cocoa.

"this one is a beaut!"

Reid is giving his thumbs-up seal of approval.