TRIPLE CHOCOLATE ZUCCHINI BREAD

IT IS ZUCCHINI SEASON !!!

Do you have a lot of zucchini this summer? If so, this is a GREAT way to use it. This treat is super chocolate-y, super moist (in fact it gets even more moist on day two), super easy to make and freezes very well.

(2) one-ounce squares of unsweetened chocolate (melted)
3 large eggs
3/4 cup brown sugar
3/4 cup white sugar
1 cup vegetable oil (I used canola)
2 cups shredded zucchini (squeezed dry, then measured)
2 teaspoons vanilla
2 + 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup unsweetened cocoa
3/4 cup semisweet chocolate chips

Things to do first:
1. Preheat your oven to 350°

2. Toss the chocolate chips into the measured flour to get them well coated, that way they won't sink to the bottom of the bread as it bakes.

3. Grease two large (9" x 5") loaf pans. I line mine with parchment and then greased the parchment (this bread tries to stick to the pan if you go light on this step, but with the parchment paper, the zucchini bread tips right out.

4. Shred the zucchini, then squeeze some of the water out of it (with your hands) before you measure it.

Directions:

In large mixing bowl (I use my stand mixer), combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate. Mix until smooth.

Next, add flour (that you've stirred the chocolate chips into), cocoa, baking powder, baking soda, cinnamon and salt. Mix until well combined, smooth and shiny (just takes about 30 seconds or so).

Pour batter into 2 well-greased large loaf pans and bake at 350­° for 60 to 70 minutes (my electric oven takes exactly 60 minutes) or until a toothpick inserted into tallest part of the bread comes out clean. Don't over bake.

Cool in pans (on a rack) for 15 minutes, then remove from pans. Wrap the bread in plastic wrap while they are still VERY hot.  This keeps a lot of the moisture inside of the zucchini bread as it cools.  Don't slice the bread until it cools down completely.

If you are going to freeze them, cool completely, then double wrap them or wrap them in plastic wrap and put in a Ziploc freezer bag.

FUN TIP: If your children are picky eaters, just peel the zucchini before you shred them, that way you won't hear "Mom, what are these green specs?" They won't even know that the zucchini is in there!!

ENJOY !!

BLUEBERRY BREAD = SUPER MOIST

This blueberry bread is easy, sweet, tasty and super moist. In fact, it stays moist for several days (if it lasts that long).

BLUEBERRY BREAD

1 1/2 cups flour plus 1 tablespoon (divided)
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup blueberries (I used frozen)

Mix flour, baking powder and salt and set aside.

Beat eggs, sugar, sour cream, vegetable oil, lemon zest and vanilla until smooth and blended.

Add the flour/baking powder and salt mixture into the egg mixture and stir just until blended.

Toss the blueberries with 1 tablespoon reserved flour and then GENTLY fold them into the batter. NOTE: If you are using fresh blueberries, rinse them a little so that the reserved tablespoon of flour sticks to the berries (this will stop the berries from sinking to the bottom of the loaf while baking).

Pour batter into a greased and floured 9" x 5" loaf pan ( I line mine with parchment and then spray it with cooking spray).

Bake in pre-heated 350 oven for 1 hour and 5 minutes (1 hour and 10 minutes if you are using frozen blueberries) or until toothpick tests clean. Let the finished bread sit in the pan for 20 minutes before you turn it out, then wrap HOT blueberry bread in plastic wrap and let it cool to room temperature.

ENJOY !!!

MINI ORANGE-CRANBERRY LOAVES

 Looking for a new mini-loaf for the holidays? This is a VERY tasty one that is easy to make (it doesn't even take a mixer). It freezes well (if there is any left) AND....it's just a little different than the routine banana breads.

Orange-Cranberry mini-loaves

1 1/2 cups flour
1/2 teaspoon salt

1 teaspoon baking powder

1 cup sugar

zest of (1) orange (see note)

3/4 cup buttermilk

1/2 cup vegetable oil

2 eggs slightly beaten

1 tablespoon orange juice

1 teaspoon vanilla

1 cup cranberries - roughly chopped (see note)

In a large bowl, mix the flour, salt and baking powder (set aside)

In a small bowl, mix the sugar and orange zest (rub these 2 ingredients together with fingers, then mix it into the flour mixture.

In another bowl, mix the buttermilk, vegetable oil, beaten eggs, orange juice and vanilla. 

Slowly add the wet bowl to the bowl of flour-sugar. Stir just until well mixed, but don't over mix.

Gently fold in the flour coated chopped cranberries (see tip)

Divide into 3 (greased) mini loaf pans (mine are 5 3/4" x 3")

Bake in preheated 350° oven 30-35 minutes (my electric oven takes exactly 35 minutes.

Let cool in the pan for 20 minutes, then gently tip out and wrap in plastic wrap while still hot. Frost when completely cool.

FROSTING: 2 cups powdered sugar + 3 tablespoons orange juice + 1 teaspoon orange zest + 1 1/2 teasoons vanilla.  Mix well and drizzle over loaves. If it seems a little thick, add a tablespoon of milk.

TIP: I always wrap my baked goods like these sweet loaves or ANY cake, in plastic wrap while it's still HOT. Yes, you can wrap a very hot cake with plastic wrap without melting the plastic. When you cool a cake in plastic, it comes out super moist. I've done it that way for decades.

TIP: Roughly chop the cranberries (not too small) I use my food processor and just pulse in a couple of times.

TIP: I remove a scant tablespoon of the flour called for in the recipe and toss the chopped cranberries with it. That keeps them from floating to the top when the loaf bakes.

TIP: Be careful when you zest your orange. Don't get ANY of the white pith from under the bright orange skin because it's bitter. 

TIP: When you put the zest into the sugar, take an extra few seconds to really rub the sugar and zest together with your fingers.

ENJOY !!!!!

SWEET CHERRY COFFEE CAKE

This coffee cake is sweet, moist and perfect for Sunday morning. I made it with frozen dark sweet cherries, but it works just as well with fresh raspberries.

It is excellent warm with a scoop
of vanilla ice cream.

 

2 cups frozen dark sweet cherries (thawed and drained well)

1/4 cup + 2 tablespoons brown sugar
1/4 teaspoon almond extract

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream

Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.

Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.

Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:

Sprinkle the sliced almond over the top of everything and sprinkle it with a little cinnamon sugar.

 

Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.

GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.

IMPORTANT NOTE:  This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan does not have a super tight seal (I also set the whole thing on a baking sheet).

SWEET DINNER ROLLS

This is an "oldie, but a goodie" recipe for a sweet, buttery, dinner roll for your Easter holiday. This recipe can be made ahead of the holidays, partially baked and then just tossed in the oven, to finish baking, just before the big dinner. They are delicious, easy to make and freeze beautifully.

½ cup warm water
1/3 cup white sugar
1 teaspoon salt
½ cup warm milk
1/3 cup soft butter
1 package of dry yeast (see note)
1 egg (room temperature if possible)
3¾ cups all purpose flour

Heat the water and milk until warm (I use the microwave). Put it into the large bowl of a stand mixer and stir in the sugar and yeast. Let it sit for about 10 minutes (it should get foamy). After 10 minutes, add the salt, butter, egg and 1 cup of flour, mix well.

Continue adding the rest of the flour, ½ cup at a time. Stop your stand mixer every once in a while and scrape down the inside of your bowl and turn the entire dough mixture over (this insures that all of the flour gets mixed in completely and evenly).
Remove the dough from the bowl and spray the bowl with cooking spray. Return the dough to the bowl and spritz the top of the dough (a little) with more cooking spray (so the plastic wrap doesn't stick to the dough). Cover the bowl with plastic wrap and place in the warmest part of your kitchen for an hour to raise. Keep in mind that marble counters are not the warmest place to keep your bowl of dough.

After an hour, or after the dough has doubled in size (whichever comes first), push the air out of the dough with your hands. Roll out 12" "ropes" of dough and tie a knot in the middle, like this:To complete the "knot", tuck one loose end under the roll and bring the other loose end over the top and tuck it inside of the original knot, place in greased muffin tins. They will look like this:
Spritz the top of the rolls with (just a little) cooking spray and cover with plastic wrap again. Let them raise until they are double in size (35-45 minutes).

If you want to partially bake them (they will be like brown & serve rolls), bake in a preheated 325 oven for 10 minutes. Remove from pans and cool completely (then freeze). When it is time to use them, defrost them for about 15 minutes, then bake in a preheated 375 oven for about 8-10 minutes.

If want to bake them right away (after they have risen in the pans), bake in preheated 350 oven for 12-15 minutes (depending on how hot your oven runs, just keep an eye on them after 12 minutes).

NOTE: I buy bulk yeast, so, when a recipe calls for a package of yeast, I just use a tablespoon (that is a little extra, but works well).

PUMPKIN - CRANBERRY BREAD (the best)

If the rating system for this recipe was 1 to 5 stars; I would give it a 10. It is super easy to make and doesn't require an electric mixer. It is deliciously moist and perfect for ANY holiday table or gift basket!! 

 Preheat your oven to 350, and grease and flour two 9" x 5" loaf pans. 

Set out two large bowls. 

In the first one mix:
3 cups flour
3 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 teaspoons baking soda
1 1/2 teaspoons salt

In the 2nd bowl, mix:
3 cups sugar
(1) 15 ounce can pumpkin (un-seasoned)
4 eggs
1 cup vegetable oil
1/2 cup pineapple (or orange) juice
2 cups fresh or frozen cranberries (thawed)
.
Whisk the first bowl (with the flour in it) until the dry ingredients are well combined. 

Whisk the 2nd bowl (with the pumpkin in it) until well mixed and oil is completely incorporated. 

Pour the wet bowl into the dry bowl and mix (with a spoon) just until evenly moistened. Gently stir in the cranberries.
.
Pour batter into 2 prepared loaf pans. Bake 60 to 65 minutes (my electric oven takes 70 minutes). Cool (in the pans) for about 10 minutes, then turn them out and IMMEDIATELY wrap the HOT pumpkin bread in plastic wrap, covering tightly. Keep them wrapped up until they have cooled completely. 

NOTE: Make sure you use a 15 ounce can of plain pumpkin and NOT pumpkin pie filling (there is a big difference).

NOTE: Wash and sort your cranberries, then blot them dry. Try to use the darkest berries. Make sure they are thawed out before mixing into batter.

NOTE: Wrap the HOT pumpkin bread in plastic wrap as soon as it comes out of the pan. This forces the moisture back in as it cools. I've cooled ALL my cakes, sweet bread, brownies, etc. like this for decades.......it creates a super moist cake/bar... it's like magic!!!

NOTE: My oven took 70 minutes to cook these loaves. Use the toothpick test to determine doneness.

ENJOY !!!!!