Blueberry Waffles & Chocolate Zucchini
My wonderful cousin Kelly has hooked me up with my all time favorite candle: Blueberry Waffles! For the longest time I have gone to her house and literally drooled over the smell of this candle. Now I have my own! Actually this has been a good "find" week. Blueberry Waffle Candles, Hebrew National Hot Dogs, and my favorite Ruffies garbage bags! (Thanks Shannon & Sarah!) Does life get any better?!Tonight I made yet again one more Zucchini dish:
Recipe from Auntie Lori: 
Chocolate Zucchini Bread
2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
zest of 1 lime (that is my addition)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
For dinner I made myself steamed corn on the cob and a Hebrew National Dog. I ate my dog with ketchup & dijon mustard but I also added some Habenaro lime Salsa! Fanfrickentastic!
Here is my corn recipe:
Corn on the Cob with cheese & lime
Serves 4
INGREDIENTS
INGREDIENTS
4 ears corn
2 tsp. chili powder
1 tsp. paprika
1 tsp crushed red pepper flakes
1 Tbsp. salt
6 Tbsp. butter
1/2 cup finely grated queso blanco ( I used grated parm.)
1 lime, cut into quarters
In a large saucepan filled with salted boiling water, cook corn for 10 minutes in a basket steamer until corn is tender. (you can also grill the corn with husks on, use whatever method you prefer)
Meanwhile, in a small bowl, combine chili powder, paprika and salt.
Rub corn with butter and sprinkle with cheese and paprika mixture. Serve with lime wedges. 
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