Zucchini Bread

This recipe is why I grow zucchini.   It is Rayces' constant summer breakfast request.  Another great one from PW.

Ingredients:

1 3/4 c. all-purpose flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. kosher salt

1 tsp. ground cinnamon

3/4 c. semi-sweet chocolate chips, optional

2 large eggs

1/3 c. vegetable oil

1/2 c. light brown sugar, packed

2/3 c. granulated sugar

2 tsp. vanilla extract

1 1/2 c. shredded zucchini, packed

Directions:

Preheat the oven to 350˚F. Butter or spray the inside of a 9-by-5-inch inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips 

In another medium bowl, whisk together the eggs, oil, brown and granulated sugars, and vanilla. Stir in the zucchini. Add the wet ingredients into the dry ingredients and mix just until combined. 

Transfer the mixture to the prepared loaf pan. Sprinkle the top all over with the coarse sugar. Bake 55 to 60 minutes, until slight crumbs remain on a toothpick when stuck into the middle of the loaf. 

Let cool for 10 minutes in the pan, then remove and let cool completely on a wire rack before slicing. 

Cover and store leftover the bread at room temperature for up to 3 to 4 days or in the refrigerator for up to 1 week

Pumpkin Bread

Ingredients:

1 3/4 cups flour 

1 tsp baking soda

2 tsp  cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

3/4 tsp salt

2 large eggs, at room temperature

1/2 c granulated sugar

3/4 c packed light brown sugar

11/2 c  pumpkin puree 

1/2 c  oil

1/4 c milk

2/3 c semi-sweet chocolate chips

Instructions:

Preheat the oven to 350°. Grease a metal 9×5-inch loaf pan with non-stick spray. 

In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and milk. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over-mix. Gently fold in the chocolate chips, if including.

Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.

Allow the bread to cool completely in the pan on a wire rack before removing and slicing.

Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.

Monkey Bread

Great substitute when you don't want to roll out cinnamon rolls

18 bake and serve rolls, thawed to room temperature

3/4 cup brown sugar
1/2 cup butter, melted
1 Tbsp cinnamon

1 cup powdered sugar
2 Tbsp heavy cream
1 tsp vanilla

Instructions:

1. Cut each roll in half. Combine brown sugar and cinnamon in a bowl.
2. Roll each roll piece first in butter and then in cinnamon sugar. Layer pieces in a bundt pan sprayed with nonstick spray. Pour remaining butter and sugar over the top of the rolls. Cover with sprayed plastic wrap.
3. Refrigerate overnight.
4. Put in 180 degree oven with a bowl of water for 1 hour
5. Bake at 350ºF for 30 minutes.
6. While baking combine icing ingredients.
7. Invert bundt pan to serve and drizzle icing over the top of the Monkey Bread.