About the time Aaron headed down to the wharf to board good ol' Kosco for the village (please pray for his travels and time in Marulaon!), I was donning this cute vintage apron from Gayly and making the house smell good with some chocolate zucchini bread.  I hadn't planned to make this particular recipe (which is really just glorified chocolate cake), but I missing a key ingredient for the recipe I had planned to make.  Baking this weekend makes breakfast go a little more smoothly next week!

Chocolate Zucchini Bread

from "Trim and Terrific" 

1 1/2 cups all-purpose flour

1/3 cup cocoa (I used at least 1/2 cup)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

1 cup sugar

2 eggs

1/3 cup canola oil

1 teaspoon vanilla extract

2 cups shredded zucchini

Preheat the oven to 350 degrees Fahrenheit.  Coat a 9x5x3 inch loaf pan with nonstick cooking spray.  In a large bowl mix the flour, cocoa, baking soda, cinnamon, and baking powder; 

set aside.

In a separate large bowl, mix the sugar, eggs, oil, and vanilla until well blended.  Stir in the zucchini.  Add the dry ingredients, and stir until just moistened.  Pour in to the prepared pan.  Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pan.  Serves 16.

And while the bread was cooling and making the house smell absolutely wonderful, my awesome girls were taking the initiative to mow the front yard.  I'm so proud of them and the way they have stepped up in Aaron's absence.