Chocolate Chip Zucchini Bread

Ingredients for two loaf pans:
1 zucchini
3 eggs
1 cup applesauce
2 cups sugar
1/2 cup vegetable oil
3 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups flour
6 ounces chocolate chips
1/2 cup cocoa

Directions:
Grease and flour two loaf pans. Set aside.

Grate zucchini to two equal cups. Add the next four ingredients to the zucchini. Add the rest of the ingredients. Divide batter between the loaf pans.

Bake at 350 degrees for 45 minutes. Lower temperature to 300 degrees and bake an additional 15 minutes.

Easy Zucchini Bread

Ingredients for one loaf:
3 eggs
1 cup oil
2 cups sugar
2 cups peeled and grated zucchini
3 tsp. vanilla
2 tsp. cinnamon
1/2 cup nuts
3 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder

Directions:
Stir together eggs, oil, sugar, zucchini. Sift together flour, soda, salt, cinnamon, and baking powder. Add to zucchini mixture. Stir in vanilla and nuts. Bake at 325 degrees for 1 hour. You may need 15 minutes more. Cool completely before freezing. Makes 2 loaves.

Low Fat Zucchini Bread

Ingredients for one 8 1/2 x 4 x 2 1/2 pan:
1 5-inch zucchini
1 1/2 cups whole wheat flour
2 tablespoons low fat soy flour
2 tablespoons nonfat dry milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce
1 large egg or egg substitute equal to one large egg
1 8-ounce can unsweetened crushed pineapple
1/2 cup raisins

Directions:
Prepare one 8 1/2 x 4 x 2 1/2 inch loaf pan with oil, lecithin, or light spray.
Finely grate the zucchini, let drain while you combine dry ingredients.
Preheat oven to 350° F.
In a large bowl mix together the flours, dry milk, baking soda, and salt. Set aside.
In blender, puree on high speed the applesauce, egg or equivalent, pineapple with juice and raisins.
Add wet stuff to dry, moisten evenly. Squeeze out zucchini and add to batter, mix.
Pour batter into prepared loaf pan and bake 70 minutes at 350° F until browned and inserted cake tester comes out clean.
Remove bread from pan, cool to room temperature.
Wrap and chill. This recipe freezes well.

Gluten Free Zucchini Bread

Ingredients for one 9 x 5 loaf:
2/3 cup white rice flour
2/3 cup sweet rice flour (available from Asian supermarkets)
1/2 cup potato starch
3 1/2 tablespoons tapioca starch
1 teaspoon baking soda
1/2 teaspoon xanthan gum (available from health food stores)
1/8 teaspoon salt
1 stick butter (not margarine)
1 cup sugar
2 eggs
1 1/4 cup grated zucchini
2/3 cup chopped walnuts

Directions:
Preheat oven to 350 degrees. Lightly grease one 9 x 5 loaf pan; dust with rice flour. Mix together flours, potato starch, tapioca starch, baking soda, xanthan gum, and salt. Set aside. Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Add the eggs and briefly beat until well mixed.

Stir in the zucchini. Stir in the dry ingredients until blended. Fold in the nuts. Pour the batter into the pan. Bake 1 hour.

Pineapple Zucchini Bread

Ingredients for three regular bread pans:
3 eggs
2 cups sugar
1 teaspoon vanilla
1 cup oil
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup drained crushed pineapple
1/2 cup raisins
3/4 to 1 cup maraschino cherries, halved
2 cups unpeeled grated zucchini
1 cup chopped nuts

Directions:
Mix the eggs, sugar, vanilla and oil. In a separate bowl mix the baking powder, cinnamon, nutmeg, flour, salt and soda. Add to the wet ingredients. Add the remaining ingredients to the mixture.

Pour into 3 greased bread pans. Bake 1 hour at 350 degrees, or until it tests done. Cool and remove from pans. Flavor is best if stored wrapped in refrigerator overnight before slicing.

Savory Zucchini Bread

Ingredients for one 13 x 9 x 2 inch pan:
1 cup biscuit mix
1 small onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon oregano
1/2 cup Parmesan cheese
Red pepper or Tabasco
2 tablespoons parsley, chopped
1 clove garlic, crushed
1/2 cup vegetable oil
4 eggs, slightly beaten
3 cups zucchini, thinly sliced

Directions:
Mix all ingredients, adding zucchini last after other ingredients are well mixed.
Bake zucchini bread at 350° F for 25 minutes in a greased 13×9x2-inch pan.

Walnut Zucchini Bread

Ingredients for two 9 x 5 loaf pans:
3 eggs
1 cup vegetable oil
2 cups granulated sugar
2 cups grated zucchini
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 cup chopped walnuts
1/2 to 1 cup raisins or dates, optional

Directions:
Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.

Mix lightly together flour, salt, baking soda, baking powder, and cinnamon. Add dry ingredients to first mixture, stirring till blended. Stir in walnuts, and raisins or dates, if using.

Pour batter into two loaf pans, 9×5x3-inches in size. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean. Cool and serve or wrap and freeze.

White Chocolate Zucchini Bread

Ingredients for two 4 1/2 x 8 1/2 inch pans:
3/4 cup butter or margarine, softened
1 3/4 cup sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded unpeeled zucchini
3/4 cup chopped pecans, toasted
3 ounces white baking chocolate, coarsely chopped

Directions:
Preheat oven to 350 degrees. Line two 4-1/2×8-1/2 inch pans with waxed paper; grease waxed paper.

In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla; beat until smooth. In a small bowl combine flour, baking powder, baking soda and salt. Add dry ingredients to creamed mixture; stir until well blended. Stir in zucchini, pecans and chocolate.

Spoon into prepared pans. Bake 55 to 60 minutes or until a toothpick inserted in center of bread comes out clean. Cool in pans 5 minutes.

Remove from pans and cool completely on a wire rack. Store in an airtight container.

Whole Wheat Zucchini Bread

Ingredients for one 4 x 8 loaf pan:
3/4 cup whole wheat flour
3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1/4 cup sugar
1 teaspoon vanilla
2 tablespoons Butter; melted
1 1/2 cups finely shredded; unpeeled zucchini
1/2 cup Raisins

Directions:
Preheat oven to 350°.

Combine flours, baking powder, baking soda, and spices. In another bowl, combine egg, sugar,
vanilla, and butter until well blended. Add zucchini and raisins. Combine wet and dry mixtures together until moistened.

Place in a 4X8 nonstick loaf pan or one that has been sprayed with a nonstick cooking spray.

Bake 50 minutes, or until toothpick comes out clean. Cool in pan 10 minutes, then turn out onto
rack to finish cooling.

Zucchini Bread

Ingredients for two regular loaf pans:
3 eggs
1 cup oil
2 cups shredded raw zucchini
1 3/4 cups sugar
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts
2 cups flour

Directions:
Put zucchini in a strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans.
Bake 1 hour at 350 degrees F.

Whole Wheat Irish Bread

Ingredients for 1 pound loaf:

3/4 cup buttermilk
1 tbsp cooking oil
1 cup bread flour
1 cup whole wheat flour
2 tbsp brown sugar
1/2 tsp salt
2 tsp caraways seed
1 tsp active dry yeast or bread machine yeast
1/2 cup dark raisins

Add ingredients to machine according to manufacturer’s directions.

Spinach-Feta Whole Wheat Bread
Ingredients:

1 cup water
2 tsp sugar
1 1/2 tbp extra-virgin olive oil
1 tsp salt
1 1/2 tsp dried oregano
1 1/2 cups whole wheat four
1 1/2 cups bread flour
1 1/2 tsp yeast
2 tsp whole wheat flour
6 ounces crumbled feta cheese
1 cup coarsely chopped fresh spinach

Directions:

1. Pour the water into the pan at room temperature.

2. Add the rest of the ingredients according to the manufacturer’s instructions, except for the feta cheese, spinach and the 1 tsp of whole wheat flour. Make an indentation in the center of the dry ingredients and add the yeast.

3. Set your machine to the Basic or Whole Wheat cycle. Set the crust on Medium. Press Start.

Note: the dough should be soft and smooth. Add water and/or baking soda, 1 tbsp at a time, to achieve the correct texture.

4. Toss the feta cheese with the 1 tbs of whole wheat flour.

5. When the kneading cycle is complete remove the dough from the pan. Do not turn off the machine.

6. Knead the spinach and cheese into the dough.

7. Return the dough into the machine and allow it to finish the bread.

Seven Grain Bread

Ingredients for a 2-lb loaf:
1 1/2 cups water
4 1/4 cups bread flour
2/3 cup seven-grain cereal
2 tablespoons sugar
2 tablespoons dry milk
1 1/2 teaspoon salt
2 tablespoons butter
2 teaspoons dry active yeast

Directions:
Set to Basic cycle. Add ingredients according to manufacturer’s instructions. When baking cycle ends, remove bread and place on a rack. Let cool to room temperature before slicing.

Whole Wheat Bread

Ingredients for a 2-lb loaf:
1 1/3 cups milk
1/4 cup water
2 tablespoons honey or sugar
4 teaspoons margarine or butter
2 cups whole wheat flour
2 cups bread flour
1 teaspoon salt
1 1/4 active dry yeast

Directions:
Add ingredients according to manufacturer’s instructions. Select Basic cycle. When baking cycle has ended, let cool to room temperature before slicing.

Honey Whole Wheat Bread

Ingredients:
1 1/8 cups warm water at 110°F
3 tablespoons honey
1/3 teaspoon salt
1 1/2 cups whole-wheat flour
1 1/2 cups bread flour
2 tablespoons vegetable oil
1 1/2 teaspoons active dry yeast

Directions:
Add ingredients according to the manufacturer’s directions to your bread machine. Use the wheat bread cycle and light color setting.

Whole Wheat Cinnamon Raisin Bread

Ingredients for one 1-lb loaf:
5/8 cup buttermilk (for Welbilt machine, add 1 tablespoon more buttermilk)
1 egg
1 cup whole wheat flour
1 1/4 cups bread flour
3/4 teaspoon salt
1/4 cup butter or margarine
2 tablespoons brown sugar
1/2 cup raisins
3/4 teaspoon cinnamon
1 1/2 teaspoons Red Star brand active dry yeast

Directions:
Place all ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool for 1 hour before slicing.

Country White Potato Bread

Ingredients:

2 cups bread flour
1/3 cup potato flour (potato starch) or 1/3 cup bread flour
1/3 cup mashed potatoes, room temperature
7/8 cup water
1 1/2 tbsp honey
1tsp salt
2 tbsp unsalted butter, room temperature and cut into pieces
1/3 cup instant nonfat dry milk solids
3/4 - 1 tsp active dry yeast

Directions:

Add the ingredients to the bread pan according to the manufacturer’s instructions. Set your machine to Basic and start. Let your bread cool on a rack before slicing. Use aluminum foil for best storage.

French Sandwich Pain Au Lait

Ingredients for 1 1/2 pound loaf:

1 1/4 cups water
5 tbsp unsalted butter, cut into pieces
2 7/8 cups bread flour
1/8 cup barley flour
1/3 cup nonfat dry milk
1 tbsp glutten
1 tsp sugar
1 1/2 tsp salt
2 tsp SAF yeast or 2 1/2 tsp bread machine yeast

Directions:

1. Place all the ingredients in the baking pan according to the manufacturer’s instructions. Set crust on medium. Program for the Basic cycle and start.

2. After the baking cycle is complete, immediately remove the bread. Allow the bread to cool to room temperature before slicing.

Basic White Bread

Ingredients for a 2-lb loaf:
1 1/2 cups water
4 1/4 cups bread flour
3 tablespoons sugar
2 tablespoons dry milk
1 1/2 teaspoons salt
2 tablespoons butter
2 teaspoons active dry yeast

Directions:
Select Basic setting. Add ingredients to the pan according to manufacturer’s instructions.
When baking cycle ends, remove bread and place on a rack. Let cool to room temperature before slicing.

Sunbeam Garlic Herb White Bread

Ingredients for a one pound loaf:
3/4 cup water
2 teaspoons margarine or butter (soft)
1 clove garlic, crushed
2 cups bread flour
1 tbsp sugar
1 tsp salt
1/4 tsp dried rosemary leaves
1/8 tsp dried thyme leaves
1/8 tsp dried basil leaves
1 3/4 tsp regular active dry yeast or bread machine yeast

Directions:
Follow manufacturer’s instructions.

Sourdough Buckwheat Bread

Ingredients for a 2 pound loaf:

1 1/4 cups white flour sour dough starter ( see instructions below* )
1/2 cup butter milk
1 large egg
3 tbsp unsalted butter, melted
2 2/3 cups bread flour
2/3 cup whole wheat flour
3 1/2 tbsp light brown sugar
2 tsp salt
1 3/4 tsp SAF yeast or 2 1/4 tsp bread machine yeast
grated zest of 1 orange

Directions:

Add the ingredients to bread pan according to the manufacturer’s instructions. Use the dark setting for the crust and choose the Basic cycle. When the baking cycle ends, remove the bread immediately and allow it to cool fully before slicing, eating or storing.

*White Flour Sourdough Starter Ingredients:

1 1/2 ounce package commercial dry sourdough starter
2 cups bread flour
2 cups warm water ( 85 degrees F )
1/2 medium apple, peeled, cored and cut into chunks
pinch of active dry, bread machine or SAF yeast

for the first feeding

1/4 cup bread flour
1/4 cup warm water

Directions:

1. Combine the flour, yeast and packaged starter in a medium sized bowl. Whisk in the warm water until the mixture becomes smooth, then stir in the chunks of apple.

2. Pour the mixture into a crock or plastic container. Stretch a few layers of cheesecloth over the top of the container, securing them there with a rubber band, then wrap the container loosely with plastic.

3. Let the mixture stand at room temperature for 24 hours, stirring it two or three times. The starter will take on the consistency of pancake batter as it ferments, becoming bubbly and producing a distinct sour aroma.

4. After the first day, remove the chunks of apple and whisk in the first feeding flour and water. Let the mixture stand for another 8 hours, after which it will be ready to use. This mixture should produce about 2 1/2 cups of sourdough starter.

Sourdough Coffee Bread

Ingredients for a 1 pound loaf:

1/2 cup malt sourgdough starter ( see instructions below* )
1 1/2 cups whole wheat flour
3/4 cup bread flour
1/4 cup gluten flour
1 tbsp dry milk
1 tsp sea salt
1/2 water
1/4 cup cold coffee
1 tbsp canola, safflower or sunflower oil
1 tsp honey
1 package active dry yeast

Directions:

Mix the ingredients according to the manufacturer’s instructions and choose the Whole Wheat setting. Allow the bread to cool fully before slicing, eating or storing.

*Malt sourdough starter ingredients

12 ounces malt liquor
1 cup mashed potatoes
1 1/2 tbsp honey
1 tsp sea salt
1 tsp active dry yeast

Sourdough Starter Directions:

Mix all the sourdough starter ingredients into a medium bowl and stir well. Cover the bowl tightly with plastic wrap. Let the starter mixture stand at room temperature for 3 days. Stir the mixture twice a day until it has fermented and smells sour. Store the starter in the refridgerator, but always use it at room temperature.

Pumpkin Rolls with a Pepper-Pecan Glaze
Ingredients for the Dough:

2 tsp yeast
2 1/4 cups unbleached white flour
1 tsp kosher salt
1 tsp coarsely ground black pepper ( optional )
1/2 tsp ground cinnamon
1/2 cup mashed pumpkin or sqash
1 tbsp dark corn syrup or molasses
1/4 stick ( 1 ounce ) unsalted butter, softened
1 large egg
1/4 cup buttermilk, sour cream or plain yogurt

Note: these ingredient specifications are intended for DAK & Welbilt model bread makers. ingredient lists for this recipe in other models can be found in Desserts from your Bread Machine Perfect Every Time, by Lora Brody.

Ingredients to complete the Rolls:

3 tbsp unsalted butter, softened
9 tbsp light corn syrup
1 cup pecans, coarsely chopped
1 tsp coarsely ground black pepper

Directions:

1. All ingredients should be at room temperature. Place all the ingredients in the machine. Set for Dough or Manual then start.

2. At the end of the cycle remove the dough and place it on a lightly floured work surface. Cover the dough with a lightly greased sheet of plastic and allow it to sit for 10 minutes.

3. To prepare the glaze, melt the buter, add the corn syrup, then whisk until smooth. Divide the glaze equally between two 8-inch cake pans.

4. Mix the black-pepper and the pecan. Sprinkle 1/2 cup of the mixture over the glaze in each of the two pans.

5. Divide the dough into 16 equal pieces and roll them into balls. Place eight balls into each of the two pans, spaced evenly apart.

6. Cover the pans with a lightly greased sheet of plastic wrap. Set them aside and allow them to rise for about an hour and a half, or until they have doubled in bulk.

7. Bake the rolls in a preheated oven for 20 minutes at 400 degrees F, or until golden brown. If the rolls appear to be browning too soon, place a tented sheet of aluminum, shiny side up, over the rolls for the last 5 to 10 minutes of baking.

8. When the rolls are done, remove them from the pan. Spread any glaze remaining in the pan over the rolls. Let the rolls cool fully on a wire rack before serving.

Zuni Pepita

Ingredients:

1 3/4 cups lukewarm water
1 egg, beaten
1/4 cup pumpkin seed oil or corn oil
1 1/2 tsp active dry yeast
1 1/2 cups shelled pumpkin seeds, toasted
2 1/2 cups bread flour
1 cup whole-wheat flour
1 cup blue cornmeal
1 tbsp chopped fresth sage
2 tsp salt

Directions:

Combine all ingredients in the bread pan in the order specified by the manufacturer’s instructions. Set your machine to the Whole Wheat setting on Medium and start.

Pumpkin Pie Bread

Ingredients for 1 1/2-lb loaf:
1 cup pumpkin pie mix
2 eggs, large
4 teaspoons butter
1/4 cup oatmeal
1/3 cup raisins
1/2 cup toasted chopped pecans
1 tablespoon vital wheat gluten
3 cups bread flour
1 tablespoon fast-acting yeast

Directions:
Place all the ingredients in your bread pan in the order listed. Select the Fast cycle. Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or bottom of the pan you need to add a bit more bread flour. If the dough is crumbly-not in a ball or the ball appears firm-add more water. Check on you dough until you are satisfied that a soft, sticky ball has formed.

After the machine has completed the baking cycle, remove the pan from the machine and transfer the bread from the pan to a wire rack to cool. If you cut the bread before it has cooled for about an hour, it will look doughy. It must cool completely to allow the structure of the bread to set.