Chocolate Zucchini Loaf

 Chocolate Zucchini Bread

Ingredients:

• 4 cups shredded zucchini (leave the skin on and use the small holes of the grater)
• 2 ½ cups all purpose flour
• 1/2 cup natural unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1 ½ cups granulated white sugar
• 2 large eggs
• 3/4 cup unsalted butter (12 Tbsp or 1 ½ sticks), melted
• 1/2 teaspoon espresso powder
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
2. Place the freshly grated zucchini in a fine mesh strainer over a bowl to drain excess liquid while you prepare the rest of the ingredients.
3. In a medium bowl, whisk together the flour, cocoa, baking soda, salt, cinnamon and allspice; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and eggs until smooth, about a minute. Add the melted butter, espresso powder and vanilla extract and beat until smooth, about 30 seconds. With a rubber spatula, fold in the shredded zucchini. Add the flour to the zucchini mixture in 3 additions, stirring until just combined after each addition. Fold in chocolate chips.
5. Divide the batter between the two prepared loaf pans, smoothing the top. Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 5 minutes before removing loaf to a wire rack to cool completely.

Yields: 2 loaves
Prep Time: 15 minutes
Bake Time: 50 minutes 


Side Note: I used instant cappucino powder instead of espresso powder.

Coconut Chocolate Chip Banana Bread

1 1/2 cups all-purpose flour 

1/2 cup sweetened flaked coconut 

1 1/2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

2 large eggs 

1 cup sugar 

1 cup mashed banana (about 3 medium or 4 large VERY ripe bananas) 

1/2 cup butter or 1/2 cup margarine, melted 

1/2 cup unsweetened applesauce 

1/2 teaspoon vanilla extract 

1/2 cup semi-sweet chocolate chips 

Directions

Preheat oven to 350 degrees F. Grease 9x5x3 loaf pan.

Mix flour, coconut, baking powder, baking soda and salt together in a small bowl. Set aside.

In a mixing bowl, beat the eggs until frothy. Add sugar, butter/margarine, banana, applesauce and vanilla and beat well.

Add dry ingredient mixture all at once and stir until just combined.

Gently stir in the chocolate chips. Pour batter in the greased pan.

Bake for 1 hour or until toothpick inserted in the middle comes out clean.

Let stand to cool slightly (about 10 minutes), and then remove from pan.

Cinnamon Banana Bread - My Version

1. 1 cup all-purpose flour
2. 1 teaspoon baking powder
3. 1 teaspoon cinnamon
4. 1 teaspoon baking soda
5. 1/4 teaspoon salt
6. 3 overripe bananas, mashed
7. 1/4 cup canola oil
8. 1/3 cup honey
9. 1/3 cup milk
10. 2 teaspoons pure vanilla extract

1. Preheat the oven to 350°. Lightly grease a medium loaf pan.
2. In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, and salt. In another bowl, whisk the bananas with the oil, honey, milk and vanilla. Add the banana mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.

I saw a recipe on Pinterest  for Cinnamon Banana Bread. When looking at it to see if I should make it I decided to change the recipe a bit and swap some of the ingredients for things that I had in the house. The original recipe called for 1 cup gluten free all-purpose flour and I substituted regular all-purpose flour. I took out the xanthan gum entirely (not even sure what that is). The recipe also called for 1/3 cup agave nectar and I substituted honey for that.  The results of my little experiment worked out just fine. I think the next time that I make the recipe I will add 1 1/2 to 2 teaspoons cinnamon because I think the recipe could have used a bit more. 

Baked Ziti

1/2 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 3/4 cups spaghetti sauce
1 can diced tomatoes
1 can tomato paste
6 tablespoons water
1 tablespoon fresh parsley
1 1/2 teaspoons Worcestershire sauce
 1 teaspoon dried basil
3/4 teaspoon dried oregano, divided
8 ounces ziti or small tube pasta
1 cup part-skim ricotta
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese, divided
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain.

Stir in spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1/2 teaspoon oregano. Cover and simmer 3 hours, stirring occasionally.

Cook pasta according to package directions, drain. In a large bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan cheese, egg, salt and pepper.

Spread 1 cup meat sauce into a greased 13x9 inch baking dish. Layer with half of the pasta, a third of the meat sauce and half of the cheese mixture. Repeat layers. Top with remaining sauce. Sprinkle with remaining Parmesan and oregano.

Cover and bake at 350F for 1 hour or until heated through.

Raspberry Muffins

2 1/2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt

2 large eggs
1/2 cup sour cream
1/3 cup butter, melted
3/4 cup milk

1 cup fresh/frozen raspberries
3/4 cup peeled and diced cooking apple

Topping
1/3 cup all-purpose flour
3 tablespoons packed brown sugar
1/4 teaspoon allspice
3 tablespoons cold butter (or hard margarine)

Measure first four ingredients into a large bowl. Stir. Make a well in centre.

Combine next four ingredients in medium bowl. Add to well.

Add raspberries and apple. Stir until just moistened. Fill 12 greased muffin cups full.

Topping: Combine flour, brown sugar and allspice in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on batter. Bake at 375F for 25 minutes or until wooden toothpick inserted in centre comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.

Side Note: I had leftover batter with this recipe. Could use the leftover batter to make a batch of mini muffins. If making mini muffins reduce the cooking time to about 15-17 minutes. 

Chocolate Berry Muffins

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt

1 large egg
1 cup buttermilk
1/4 cup cooking oil

1 cup fresh/frozen raspberries
1 cup white chocolate chips

Measure first four ingredients into a large bowl. Stir. Make a well in the centre.

Combine next three ingredients in a small bowl. Add to well.

Add raspberries and chocolate chips. Stir gently until moistened. Fill 12 paper-lined muffin cups 3/4 full. Bake at 375F for about 24 minutes or until toothpick inserted into the centre comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.

Side Note: I did have leftover batter and probably could have made a batch of mini muffins with it. If making mini muffins lessen the bake time to about 15-17 minutes. 

Cranberry Cheesecake Bars

2 cups plus 2 tablespoons all-purpose flour, divided
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup butter, melted
1 package (8oz) reduced fat cream cheese, softened
1 can fat free sweetened condensed milk
4 egg whites
1 teaspoon vanilla extract
1 can whole berry cranberry sauce
2 tablespoons cornstarch

In a large bowl, combine 2 cups flour, oats, brown sugar and butter; mix until crumbly. Press 2 1/2 cups of the crumb mixture into a greased 13X9 baking dish. Bake at 350F for 10 minutes.

In a large mixing bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla and remaining flour. Spoon over prepared crust. In a small bowl, combine the cranberry sauce and cornstarch. Spoon over cream cheese mixture. Sprinkle with the remaining crumb mixture. Bake at 350F for 30-35 minutes or until the centre is almost set. Cool on a wire rack before cutting.