Thursday, July 5, 2012

I hope everyone had a nice 4th of July. We had lunch with Amelia and her children then just spent a quiet afternoon here at home. I did step outside last night to see some of the fireworks our neighbors in the next s ubdivision were setting off. They were very pretty but I was worried about a spark and our dry grass. Fortunately no fires this year!!

On July 3rd, I had some friends over to watch the movie, The Bad Seed. We had all read the book, Defending Jacob and we thought we would compare the book to a movie with a similar theme. Both are about children who Defending Jacob, the young man was 14 while in the movie, The Bad Seed, the little girl was 8 years old.  There were similarities between the characters. Friend Susan, who is a voracious reader, had read the book The Bad Seed so she filled us in on the differences between the movie and the book. We had an interesting discussion on Nature vs Nurture.  All the friends who attended love to read and share their thoughts on the books they have read so we always have something to discuss. I may make Movie Tuesdays a regular monthly get together!

Susan brought some zucchini bread to share with us and it was DELISH. If you have some extra zucchini this recipe would be a good one to try. You will have two loaves of bread, one to enjoy and one to share.

Chocolate Zucchini Bread
3 large eggs
1 3/4 c sugar
1 c vegetable oil
1 tsp vanilla
2 T. Butter
6 T cocoa
2 c shredded zucchini
2 c flour
1 tsp baking soda
dash of salt
1 1/2 tsp cinnamon
2/3 c chopped chocolate chunks or chocolate chips
3/4 c chopped pistachios( you can substitute your nut of choice)
2 T flour

Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine eggs, sugar, oil and vanilla in a large bowl. Set aside. In a small saucepan, melt 2 T butter and 6 T cocoa. Stir over low heat until blended. Set this aside to cool while you grate your zucchini. Add zucchini and cooled cocoa mixture to ingredients in mixing bowl. Blend well. In separate bowl mix 2 c flour with baking soda, salt and cinnamon. Stir gradually into mixing bowl batter, stirring just until blended. In another small bowl combine 2 T flour with chocolate chips and nuts. Toss well then fold into batter. Spoon batter into loaf pans and bake 60 to 70 minutes or until toothpick comes out clean when inserted. Cool in pan 5 to 10 minutes then remove to wire rack to finish cooling.

Susan said her husband thought the bread had too much chocolate but he has to be mistaken because is there ever TOO much chocolate in any recipe?? All of the chocolate lovers here on Wednesday thought it tasted just fine!! So use up some of that extra zucchini and enjoy this yummy bread with your morning coffee.

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