Chocolate Zucchini Bread

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Recipe courtesy of:

RecipeTinEats.com

Prep Time: 15 minutes
Cooking Time: 65 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 3 cups grated zucchini (2 large or 3 small), lightly packed
  • 1 3/4 cups flour, plain/all purpose
  • 1/3 cup unsweetened cocoa powder, preferably Dutch processed
  • 1.5 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. vanilla essence
  • 1 1/4 cup white sugar
  • 2 eggs
  • 7 Tbsp. unsalted butter, melted
  • 10 oz. sweet or semi-sweet dark chocolate, coarsely chopped (keep some larger chunks!) Do not used unsweetened chocolate

Instructions

  1. Preheat oven to 350F.
    Grease and line a large loaf pan (like 11 x 6 x 2.5″).
  2. Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter.
  3. In a large bowl, whisk together flour, cocoa, baking soda and salt.
  4. In a separate bowl, whisk together eggs and sugar. Then add butter and vanilla, and whisk until fully incorporated.
  5. Pour egg mixture into flour bowl and stir with wooden spoon until flour is just incorporated – batter will be thick!
  6. Add zucchini and chocolate and stir to mix through – it will be very thick at first but it will loosen into a thick, spreadable batter (see video).
  7. Scrape into loaf pan, bake 45 minutes. Cover with foil and bake a further 20 minutes or until skewer inserted into the center comes out clean.
  8. Stand in loaf pan for 15 minutes before removing. Cool on rack for a further 10 minutes before slicing.
  9. Extra amazing served warm – you get melty chocolate bits and it’s extra fudgy in the middle!

Comments

  • Don’t need to go overboard squeezing out excess liquid, just get out what you can. The remaining moisture in the zucchini is what makes the bread so moist!

Nutrition

Calories:437cal (22%), Carbohydrates:61g (20%), Protein:6g (12%), Fat:19g (29%), Saturated, Fat:14g (88%), Cholesterol:54mg (18%), Sodium:425mg (18%), Potassium:366mg (10%), Fiber:3g (13%), Sugar:36g (40%), Vitamin A:370IU (7%), Vitamin C:6.8mg (8%), Calcium:111mg (11%), Iron:2.1mg (12%)

Sheet Pan Bread Loaf

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Recipe courtesy of:

King Arthur Baking

Prep time: 20 minutes
Baking time: 20 minutes
Rising time: 1 hour, 30 minutes
Total time: 2 hours, 10 minutes

Ingredients

  • 4 1/2 King Arthur Unbleached Bread Flour
  • 1 Tbsp. granulated sugar
  • 2 1/4 tsp. instant yeast
  • 2 1/2 tsp. table salt
  • 1 2/3 cups water, lukewarm (90°F to 110°F)
  • yellow cornmeal, for coating the pan

Instructions

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  2. Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.
  3. If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.
  4. If you’re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen.
  5. Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray; the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it’s doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
  6. Gently deflate the dough and cut it in half. Pat each half into a rough 6” x 8” oval.
  7. Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 10” long. Repeat with the remaining piece of dough.
  8. Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust.
  9. Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. They should become nicely puffy. Gently poke your index finger into the side of one of the loaves; if the indentation remains, your bread is ready to bake.
  10. Towards the end of the rising time, preheat the oven to 450°F.
  11. For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop.
  12. When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam.
  13. Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.
  14. Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit; cutting into hot bread can negatively affect its texture.
  15. Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.

Aunt Sylvia’s Apple Pie

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Recipe courtesy of:

Kinsley Family Cookbook
Aunt Sylvia

Ingredients

  • 2 Pillsbury pie crusts, or homemade pie crusts
  • 3-4 Granny Smith apples
  • 3-4 Golden Delicious apples
  • 1 cup sugar
  • 2 tsp. cinnamon
  • 4 Tbsp. flour
  • Dash of salt
  • 2 Tbsp. butter

Instructions

  1. In a small bowl combine the sugar, cinnamon, flour and salt.  Mix well.
  2. Peel and cut the apples into slices using an apple peeler or by hand.
  3. In a large bowl, combine the apples with the dry mixture,
  4. Turn into a pastry-lined pie plate mounded higher in the center.
  5. Dot the top of the apples with butter.
  6. Put the top crust on, crimping the edges to seal.  Add several slits in the top of the crust using a knife.
  7. Cover the edges and a “crust protector” or aluminum foil.
  8. Bake at 425 degrees for 45-50 minutes.

Jalapeno Cheddar Dutch Oven Bread

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Recipe courtesy of:

Chili Pepper Madness

Ingredients

  • 1 packet instant yeast (2 1/4 tsp.)
  • 2 cups warm water
  • 1 Tbsp. salt
  • 3.5 cups bread flour or more as needed
  • 3 cups shredded cheddar cheese
  • 5 jalapeno peppers, 4 chopped and 1 sliced
  • 1 Tbsp. garlic powder
  • 1 tsp. Paprika
  • 1 tsp. dried basil
  • 1 tsp. chili flakes
  • 1 Tbsp. olive oil or melted butter

Instructions

  1. In a large bowl, stir the instant yeast and salt into the warm water until dissolved.
  2. Add the bread flour, chopped jalapeno peppers, 2.5 cups of cheddar cheese, and seasonings. Stir together until a sticky dough forms. If it feels too sticky, mix in up to 1/2 cup extra bread flour.
  3. Fold the dough from the outer edges into the center several times, rotating the bowl as you go. Cover the dough with a kitchen towel and set in a warm place for 1 hour, until the dough rises.
  4. Fold the dough again from the outer edges into the center, then cover and rest another 30 minutes to 1 hour.
  5. While the dough is resting, preheat oven to 450 degrees F. Set the Dutch oven with the lid into the hot oven and heat for 30 minutes.
  6. Transfer the dough onto parchment paper dusted with flour and form into a round loaf. I use a rubber spatula. Score the top of the bread with a knife, then brush the top of the loaf with olive oil.
  7. Top with the remaining shredded cheddar cheese and the jalapeno slices.
  8. Carefully remove the hot Dutch oven from the oven and remove the lid. Lift the parchment paper and dough and place into the hot Dutch oven.
  9. Cover with the hot lid and bake for 30 minutes.
  10. Remove the lid and bake for 20 minutes or longer, until a golden brown crust develops.
  11. Remove the bread from the Dutch oven and rest on a wire rack for at least 10 minutes before slicing. 1 hour is preferred.

Nutrition

Calories: 393kcal   Carbohydrates: 42g   Protein: 17g   Fat: 17g   Saturated Fat: 9g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 5g   Cholesterol: 42mg   Sodium: 1159mg   Potassium: 133mg   Fiber: 2g   Sugar: 1g   Vitamin A: 697IU   Vitamin C: 9mg   Calcium: 316mg   Iron: 1mg

Pizza Dough

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Recipe courtesy of:

Grandma’ Abbatecola

Ingredients

  • 1 package powdered yeast
  • 1/2 tsp. salt
  • 1 tsp. Olive oil
  • 3 cups + 2 Tbsp. flour, separated
  • 2 Tbsp. salt
  • 1 cup water

Instructions

  1. In a small bowl, combine the yeast with a small amount of warm water. Add sugar, Olive oil and 2 Tbsp. of flour. Mix into a paste.
  2. Put 3 cups of flour in a large bowl and make a well in the middle. Add the yeast paste, salt and water. Combine by hand until well mixed adding additional flour if needed.
  3. Set aside and cover with a dry towel. Allow to rise 1-1 ½ hours.
  4. Add olive oil to coat the pan and spread the dough mixture to the corners. Add your toppings.
  5. Bake at 400 degrees for 40 minutes.