I just noticed when I was getting the recipe sent out for this week that the new issue comes out on 9/11. What a day in history for our country! I remember exactly where I was and what I was feeling on that horrible day. As I age, there are several dates that come to mind that are historical events for our country and we are making history every day. The fire fighters, law enforcement and the men and women who serve in the military are to be thanked and looked up to as well as the family members who are making sacrifices by sharing their loved ones.

The recipe today comes from a reader who has emailed me several times. I have not yet met her face to face but hope to in the future. We share a love of family times, gardening and cooking; I feel that we are kindred spirits. Thanks Janet for sharing this recipe.

Double Chocolate Zucchini Bread

1 2/3 Cups flour

1/3 Cup cocoa powder

1 Teaspoon salt

1/2 Teaspoon baking powder

1/2 Teaspoon baking soda

2 Eggs

1/2 Cup brown sugar

1/3 Cup honey or 1/3 cup white sugar

1/2 Cup vegetable oil (if using sugar take out 1 tablespoon)

1 Teaspoon vanilla

2 Cups shredded zucchini*

1 Cup semi-sweet chocolate chips

In medium bowl combine flour, cocoa powder, salt, soda and baking powder and set aside.

In large bowl whisk together eggs, oil, brown sugar, honey and vanilla. Add flour mixture to the wet ingredients using a rubber spatula; gently fold the batter until no flour remains. Stir in the zucchini and chocolate chips until evenly distributed. Pour batter into greased and floured 8 x 4 inch loaf pan. Bake in preheated 350 degree oven for 65-75 minutes or until inserted toothpick comes out clean. Cool for about 15 minutes and put on cooling rack until completely cool before slicing. Store leftovers in tightly wrapped plastic wrap.

* 2 1/2 cups frozen zucchini yields 1 cup after thawing, squeeze out water.