Three Things...

I am grateful for:

1. Our picnic and hike at Donut Falls tonight. Even though we picnic'd in the back of the car because it was raining, and hiked in the aforementioned POURING rain! The kids had fun, they thought it was an adventure, and that we were crazy because we were letting them get soaked for once!

2. Relief because I taught my lesson at church today and don't have to worry about it for another 3 weeks. Woo Hoo!

3. Chocolate Chip Zucchini Bread. If you would like to be grateful for this bread tomorrow...here's the recipe:

1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 beaten egg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans (optional)
1/2 cup chocolate chips (semi-sweet or milk)

1. Grease the bottom and 1/2 inch up sides of an 8x4x2 inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

2. In another medium bowl combine egg, sugar, zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened; batter should be lumpy. Fold in nuts (if using) and chocolate chips. Spoon batter into prepared pan.

3. Bake in a 350 degree oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.(ya right!)

Recipe courtesy of Better Homes & Gardens, with my own variations included...