Chocolate Zucchini Bread

Chocolate Zucchini Bread

3 cups all-purpose flour (I used 1 c. wheat flour)
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1 cup vegetable oil (I used 1/2 oil and 1/2 applesauce)
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chocolate chips (or more)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.

Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.
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I have been dreaming about this recipe for a couple of weeks. I made it a few times last summer and it is delicious! I got the recipe from a friend's blog and she got the recipe here.

Pantry Secrets Bread

www.pantrysecrets.net

10 1/2 cups white Bread Flour (do not use all-purpose flour)

1/2 cup sugar

1 TBL Salt

3 rounded tablespoons saf-instant yeast

3 tablespoons liquid lecithin*

4 cups hot tap water

Mix ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let rise 25 minutes. Bake at 350 for 25 minutes. This recipe makes four loaves of bread.

* Squeeze or pour approximately 3 TBL of lecithin directly into the bowl. Do not measure. Make a circle the size of a quarter and fill it in.

** For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water and 1 additional tablespoon lecithin. Mix for ten minutes.

www.howtomakebread.blogspot.com

Breakfast Orange Rolls

I really love orange rolls but I don't always love planning ahead for them.  I was having a craving for some and I remembered this recipe.  It is really unhealthy though so I modified it.  I will give you both versions

Original Version:

2 pkgs Hungry Jack Biscuits (Flaky)

1 cup butter

3/4 cup sugar

4T frozen orange juice concentrate

Melt butter in sauce pan. Add sugar and juice concentrate.  Continue to cook until it barely boils. Arrange rolls (vertically) in bundt pan.  Pour mixture over rolls and bake at 350 15-20 min.

This is my more healthy version:

1 pkg Flaky biscuits

1/3 cup butter

4 TBL frozen orange juice concentrate.  

Melt butter in sauce pan. Add sugar and juice concentrate. Continue to cook until it barely boils. Arrange rolls in round cake pan.  Pour mixture over rolls and bake at 350 15-20 min. 

I thought they still tasted good with half the fat and no sugar!

Banana Bread

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened
1 cup mashed ripe bananas (about 3 medium bananas)
2 eggs
2 1/4 cups flout
1 1/2 tsp. Baking Powder
1/2 tsp. baking soda
1 cup chopped walnuts (optional)


Pre-heat oven to 350 degrees. Beat cream cheese, butter and sugar with electic mixer on medium until well blended. Add bananas and eggs. Mix well. Add combined dry ingredients; mix just until moistened. Stir in walnuts.

Pour into greased and floured 9x5 loaf pan.

Bake one hour 10 minutes or until toothipick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack. Cool completely before slicing to store.

Lion House Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour


In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1-1 ½ hours).

Orange Roll Option

1 recipe dough for Lion House Dinner Rolls
½ cup butter, melted
Zest from two oranges
¼ cup sugar
1 recipe Orange Icing (see below)


After dough for Lion House Dinner Rolls has risen the first time, roll dough to rectangle about ¼ inch thick. Combine melted butter and orange zest in a small bowl; brush over dough. Sprinkle with sugar. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Roll up strips, starting with narrow edge. Place on lightly greased baking sheet. Allow to rise until double in size, about 40 minutes. Bake at 375 degrees for 12 to 15 minutes, until light golden brown. Remove from oven and brush with melted butter. Allow to cool about 10 to 15 minutes, drizzle with Orange Icing. Makes 18 rolls.

Icing
1 ½ cups powdered sugar
2 tablespoons freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
2 to 4 tablespoons heavy cream, or 2 tablespoons half-and-half


Place powdered sugar and orange juice in a small bowl; add half the amount of heavy cream. With spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. Note: You can add more orange flavor by mixing in 1 to 2 teaspoons orange zest if desired.