- 3 eggs
- 1 C sugar
- 1 C brown sugar, firmly packed
- 1 C vegetable oil
- 1 t vanilla
- 2 oz melted unsweetened chocolate
- 2 C shredded zucchini
- 2 C all-purpose flour
- 1/2 t baking powder
- 1 t baking soda
- 1 t salt
- 1 t cinnamon
- 3/4 – 1 C chocolate chips
- 1 C slivered almonds (optional)
Beat eggs (at medium speed of an electric mixer or by hand) in a large mixing bowl until thick and lemon-colored. Add sugar, brown sugar, oil, and vanilla, beating well. Stir in melted chocolate and zucchini.
In a medium mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to zucchini mixture, stirring just until dry ingredients are moistened. Fold in chocolate chips and almonds.
Spoon batter into two well-greased 9x5x3″ loaf pans. Bake at 350F for 45-60 minutes or until a wooden pick inserted in center of loaf comes out clean. Let bread cool in pans for 10 minutes, then remove from pans and let cool completely on a wire rack before slicing.
Credits: Probably Carolyn Friedemann due to the typesetting of the original, but I’m not sure.
23-03-2013: Making this recipe is how I discovered that Slinky likes zucchini.
12-09-2015: We made these into muffins today, with some alternations. 2 C zucchini was roughly two small zucchinis. We halved the amount of sugar, and omitted the baker’s chocolate and chocolate chips, and instead shook in some amount of cocoa powder. The result was 28 muffins, which baked at 180C for 25 min.
- 3/4 C milk + 2 T white vinegar OR 1 C buttermilk
- 1 C flour
- 1 T sugar
- 1 T cinnamon
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 egg
- 2 T butter, melted
Combine milk and vinegar and set aside to sour.
Combine flour, sugar cinnamon, baking powder, baking soda, and salt; set aside. Add egg and butter to milk, and whisk to mix thoroughly. Whisk in flour mixture, beating until there are no lumps.
Heat a large skillet and grease with oil or butter. Pour batter onto hot skillet in 1/4 C-fuls. Cook until bubbles appear on the surface, and then flip. Cook until the other side is browned.
Credits: Adapted from Allrecipes.com.
2014-03-05: This afternoon I had an unusual hankering for pancakes — true American pancakes, not crepes. Normally, we’re a waffle family, and this is in part because, to date, I had never successfully made pancakes that were not uncooked in the middle. But I figured since the last time I’d tried was in 2005, it might be time to try again. I ended up having to add a bit of extra milk after pouring the first few and finding them a bit too thick, but otherwise, these were delicious with butter or jam, and just the right amount to serve 2 adults and 1 child.
2014-02-26: It occurred to me that if I started a loaf of bread at night, and punched it down/transferred it in the morning, I could leave instructions with Joel as to time and temp. and he could bake it to be ready for supper. Then I wouldn’t have to wait for the weekends to make bread. So I made a batch of this tonight, with 1/4 C honey instead of 1/3, 1 C whole milk + 1 C cream + 1 T vinegar for the buttermilk, and 1 C wheat flour + 4 C white flour for the dough. (I doubt I could’ve gotten a 5th cup of white to mix in.)
2014-02-02: Very tasty! We basically ate nothing but fresh bread for supper.
- 1 C milk
- 2 t salt
- 1/4 C sugar
- 1/2 C (~4.25oz) butter
- 2 pkg active dry yeast
- 1/4 C warm water
- 2 C sifted all-purpose flour
- 3 eggs, beaten
- About 3 C sifted flour
- 1 C raisins (optional)
- 1/2 C sugar
- 1 T cinnamon
- Melted butter
Scald milk. Stir in salt, 1/4 C sugar and butter. Cool to lukewarm. Soften yeast in warm water until it starts to foam. Beat 2 cups flour into milk mixture. Add yeast and eggs. Beat well. Mix in enough remaining flour to make a stiff dough. Mix in raisins. Turn out onto floured surface. Knead until smooth and satiny (this may take a longish time – you hopefully will notice a “change” occur in the dough). Place in large greased bowl. Brush dough with melted butter. Cover. Let rise until doubled. Divide dough in half. Cover. Let rest 10 minutes. Combine sugar and cinnamon. Roll each piece of dough into a rectangle 1/2″ think. Brush lightly with melted butter. Sprinkle with cinnamon mixture. Roll tightly as for jelly roll. Pinch edges together to seal. Place in greased loaf pans. Let rise until doubled. Bake at 375F about 40 minutes. Makes two loaves.
Credits: Carolyn Friedemann.
2013-12-30: I can’t believe I haven’t added this one yet. We always omit the raisins, since neither Joel nor I like them.