Soft Pretzels

4 c. Flour

1 1/2 c. Warm water

1T sugar

2 tsp. Salt

2-1/2 tsp. Baking soda

4 T melted butter

2-1/2 tsp yeast

Allow to rise/divide into 6  

Form into pretzel shapes 

Water:

2.5 quarts water

2/3 c. Baking soda

Dunk pretzels in boiling water for 20 secs

Place on parchment paper lined cookie sheet

Egg wash and salt

Bake 450°   

6 mins

Take out and resalt

Another 6 mins

Buttermilk Biscuits

2 c flour

1 T baking powder 

1 T sugar 

1 t salt

½ c butter,  grated

1 - 1½ c buttermilk

Preheat oven to 375⁰. Mix dough. Press out on counter with hands. Fold in thirds. Rotate & repeat. Cut into biscuits. Place on greased baking sheet. Bake for 15-20 minutes. Brush with melted butter 

Soft Breadsticks

 2 Tbsp active dry yeast

 2½ cups warm water

 2 Tbsp sugar

 2 Tbsp oil

 1 Tbsp salt

 6 cups all-purpose flour

 ½ cup melted butter (for brushing)

Garlic bread seasoning, to taste

In the bowl of your mixer, dissolve the yeast in warm water.

Add sugar, oil, salt, and flour. Mix until a soft dough forms.

Knead in your mixer for about 10 minutes, until smooth and elastic.

Roll the dough out on a lightly floured surface and cut into breadstick shapes & twist. No need to let rise.

Place on a greased baking sheet. Brush generously with melted butter and sprinkle with garlic bread seasoning.

Bake at 350° for 20-25 minutes, until the tops are lightly golden and the breadsticks are soft and fluffy.

Protein Bagels

1 ¼ c flour

2 tsp baking powder 

½ tsp salt

¾ c non-fat greek yogurt

2 large eggs, whites and yolks separated, and beaten

everything bagel seasoning or sesame seeds

Preheat oven to 375⁰. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and egg yolks (not the whites) and mix well with a fork until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is smooth and tacky, but not sticky, about 15 to 20 turns (it should not leave dough on your hand when you pull away).

Divide into 4 equal balls. Roll each ball into ¾-inch thick ropes and join the ends to form bagels.

Brush the top with egg whites and sprinkle both sides with seasoning of your choice.

Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Air Fryer Method:

Air fryer at 280° for 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.

Skillet Cornbread

¾ cup Yellow Cornmeal

1 cup Flour

½ cup Sugar

2 T Honey

2 teaspoons Baking Powder

½ teaspoon Salt

4 T Butter, melted

¼ cup oil

1 cup Milk (or buttermilk)

1 large Egg

1 large Egg Yolk

Honey Butter

½ cup Butter, softened

¼ cup Honey

Preheat the oven to 350⁰. Grease a 12" cast iron skillet with butter. 

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add melted butter, oil, milk, honey, egg, and egg yolk and mix until smooth. Stir gently until just combined. Be careful not to overmix—this ensures a tender crumb.

Let the batter sit for 5–10 minutes to allow the cornmeal to soften and incorporate with the wet ingredients.

Pour the batter into the prepared pan. Bake for 24–30 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully because you don't want to overbake cornbread.

Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter or honey or homemade honey butter.

Honey Butter:

Allow the butter to come to room temperature or place it in the microwave for about 10 seconds. You don't want it to be melted but just slightly softened. Add in honey and stir.

Bread Bowls

Yield: 6 bread bowls 

½ cup warm water (110⁰)

1½ T fast rise yeast 

½ tsp sugar 

2 cup warm water (110⁰)

6 cup all purpose flour 

1½ T sugar

2 T extra virgin olive oil 

2 tsp sea salt

1 egg white

DIRECTIONS:

1. Add ½ cup of 110⁰ water, yeast and ½ tsp of sugar to a stand mixer. Let it sit for about 5 minutes. 

2. Using the dough hook, turn it on the lowest speed and then add in the olive oil, sugar, salt, 2 cups of 110⁰ water. Finally, add in the flour, one cup at a time. 

3. Once the dough comes together, turn it up one notch and then let it knead for 5 minutes. *It’s ok if the dough looks sticky. 

4. Scrape the sides of the bowl and cover with a tea towel. 

5. After resting for 15 minutes, punch the dough down one time. Repeat this step 3 more times for a total of 4 punches in 1 hour. 

6. After 1 hour, your dough should have visibly risen. Pour it out onto a lightly floured work surface and cut it into 6 even pieces. 

7. Form each piece into a ball and then place them on a parchment lined baking sheet.

8. Cover with a tea towel and let them rise for 30 more minutes. During this time, preheat oven to 450⁰. 

9. After the second rise is complete, brush each one with the whites of 1 egg. 

10. Bake at 450⁰ for 10 minutes, reduce heat to 350⁰ and then bake another 18-20 minutes. 

11. Let cool slightly before cutting off the tops and scooping out the insides. *We use the insides to dip in our soup.

Flaky Buttermilk Biscuits

Yield: 14 biscuits 

3 cups flour

1½ T baking powder

½ teaspoons baking soda

½ teaspoons salt

1½ T sugar

1½ sticks cold butter

1½ cup plus 3 T full-fat buttermilk

Very soft butter for brushing baked biscuits

Preheat oven to 425⁰

Grease a 9-inch iron skillet with crisco and set aside (using butter here will make the biscuits brown on the bottom too much).

Add the flour, baking powder, baking soda, salt and sugar to a large bowl. Use a fork or whisk to thoroughly combine the dry ingredients.

Cut the butter into small chunks and transfer them to the bowl of flour. Using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.

Make a well in the center of the flour and pour the buttermilk into the well. Using a wooden spoon or spatula, gently fold the flour into the buttermilk and mix just slightly until all of the flour is wet. This is a wet dough. Overworking the dough will result in tough biscuits.

Transfer the dough to a floured work surface. Using floured hands, pat the dough into a rectangle, about 10 x 12 inches or so. It doesn’t have to be a specific size, just big enough to fold. Gently fold one side of the dough into the center, then fold the other side into the center. Turn the dough so that it’s horizontally in front of you. Lightly press the dough out into a rectangle again. Turn one side of the dough into the center, then the other. Repeat this process one more time, a total of 3 times.

Using your hands, pat the dough into a rectangle, about 3/4″ in thickness. Using a sharp biscuit cutter, cut the biscuits by cutting down through the dough and straight up. It’s important to not twist the cutter. Cut them as close together as possible. Gather up any scraps and rework the dough as little as possible and cut out with the cutter. Try to use a cutter that is at least 2.25 inches in diameter if you want pretty good sized biscuits, use a 3-inch cutter.

Transfer the biscuit rounds to the greased skillet or pan, making sure they are close together with sides touching. Brush the tops with buttermilk.

Bake for approximately 17-18 minutes until biscuits are golden brown on top.

Brush the tops with very soft or melted butter.

Serve hot with your favorite jam or with gravy.

Fluffy Dinner Rolls

2 tbsp active dry yeast

2 cups warm water

2 eggs

2 tsp salt

1/2 cup granulated sugar or honey

1/2 cup melted butter

6 1/2 cups flour

Mix the wet ingredients together and then slowly incorporate the flour until a dough ball forms and is no longer sticky. Knead for 2-3 mins until smooth. Cover and let rise for 1-2 hrs, until double. Punch down and shape into 32 rolls. Place on a sheet pan and cover, let rise for another 30 mins or so until puffy. Bake at 350 for 15-18 mins, until golden brown!

Can also be made into sandwich bread

Apple Fritters with Salted Caramel Glaze

1½ cups flour

1 T granulated sugar

½ teaspoon salt

2 teaspoon baking powder

½ teaspoon ground ginger

⅔ cup whole milk warmed to 110-115⁰.

1 T salted butter melted

2 large eggs, room temp

2 teaspoon vanilla extract

3 honeycrisp apples peeled, cored, and diced into ¼ inch chunks

1 cup soft caramel bits

splash of water to melt the caramel bits

finishing salt to sprinkle on fritters

Begin heating your oil to 375⁰.

In a large bowl whisk together the flour, baking powder, sugar, ginger, and salt. Set aside.

In a medium mixing bowl, whisk together the milk, butter, eggs, vanilla. Pour this into the large bowl of dry ingredients and whisk together until just combined.

Use a baking spatula to gently fold in the apple chunks.

Once the oil is at temperature, use a ¼ cup measuring spoon and drop apple fritter dough into the hot oil. Fry 2-3 fritters at a time at most, making sure the temperature stays around 375⁰.

Fry for about 2-3 minutes on each side or until both sides are a deep golden brown. Transfer to a baking sheet lined paper towels to drain any oil.

Make the Caramel Glaze.

Melt the caramel bits with the splash of water in the microwave, stirring every 30 seconds until completely melted.

Glaze + Serve the Apple Fritters

After the fritters have cooled for a few minutes and you can hold them, dunk them into the warm caramel. Sprinkle a light amount of finishing salt over the caramel. Serve the apple fritters warm!

Instead of caramel apple fritters coat them in a powdered sugar glaze or toss them in cinnamon sugar fresh out of the oil.

A dash of cinnamon, nutmeg, or cardamom can give your fritters a cozy, autumnal flavor.

Chopped pecans or walnuts add a satisfying crunch to each bite.

Italian Herbs and Cheese Bread

3 c all-purpose flour

1 T sugar

2¼ tsp active dry yeast

1 tsp salt

1 c warm water (about 110°F)

2 T olive oil

1 tsp dried oregano

1 tsp dried basil

½ tsp garlic powder

½ c mozzarella cheese, shredded 

¼ c Parmesan cheese, grated

1 T melted butter for brushing (optional)

In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 to 10 minutes until the mixture is foamy.

Add the flour, salt, olive oil, oregano, basil, and garlic powder to the yeast mixture. Stir until a dough forms, then knead on a lightly floured surface for about 8 minutes until smooth and elastic.

Fold in the mozzarella and Parmesan cheese, kneading gently to incorporate.

Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and shape it into a loaf. Place it into a greased 9×5-inch loaf pan. Cover and let rise again for 30 to 40 minutes.

Preheat the oven to 375⁰. Bake the bread for 25 to 30 minutes, or until the top is golden and the loaf sounds hollow when tapped.

Brush the top with melted butter while still warm if desired. Let cool slightly before slicing and serving.

Notes

For extra flavor, sprinkle additional herbs and cheese on top of the loaf before baking. You can also shape the dough into rolls instead of a loaf for individual servings. This bread freezes well—just wrap tightly and reheat in the oven. It pairs perfectly with soups, marinara dipping sauce, or even as the base for a gourmet grilled cheese sandwich.

Easy Focaccia Bread

FOR THE DOUGH:

1¾ c lukewarm water

2 tsp instant dry yeast

2 tsp sugar

4 c all-purpose flour or bread flour

1 ½- 2 tsp salt

2 T extra virgin olive oil + 2 T to grease the baking pan

FOR THE TOPPING:

2 T extra virgin olive oil

3 T water

½ tsp salt

3 pinches dried rosemary

BLOOM THE YEAST: 

Add lukewarm water, instant dry yeast & sugar to a small bowl, whisk & set aside for 30 seconds.

Yeast must fully dissolve. If it doesn’t, start again with fresh yeast.

MAKE THE DOUGH: To a large mixing bowl, add flour & salt. Stir.

Now add the yeast-water mixture & stir with a sturdy wooden spoon until you have a wet, sticky dough (about 1 minute).

Add extra virgin olive oil and stir one more minute until incorporated.

Choose quick or slow proofing.

QUICK PROOFING (1.5 to 2 hours): Cover the bowl with a damp cloth or plastic wrap, leaving enough space between the dough and the cloth.

Put the bowl in a slightly warm oven for 1.5 to 2 hours or until double in volume.

SLOW PROOFING (8 to 24 hours): Cover the bowl with plastic wrap and let the dough mature slowly in the fridge for 8 to 24 hours.

When ready, remove from fridge and leave it at room temperature for 2 to 3 hours before the next step.

FOLDING: After proofing, fold the dough with a spoon over itself 20 to 40 times (it takes 30 – 60 seconds) from the outside to the inside while still in the bowl.

Stop folding once the dough gets tight; you’ll feel it.

FINAL PROOFING: Grease your baking pan with 2 to 3 tablespoons of olive oil and drop the dough into the pan.

Spread the dough with the back of two spoons until most of the baking pan is covered.

Wet the spoons with water to prevent them from sticking. It’s okay if the focaccia gets a little wet on top.

Cover with a damp cloth/baking tray/or plastic wrap. Proof a second time in the warm oven for 45 minutes.

In the meantime, preheat the oven to 450° & prepare the topping.

TOPPING: In a small bowl, mix 2 T extra virgin olive oil, 3 T water and ½ tsp salt until dissolved.

Dip fingers in it, then press dimples across the focaccia. Repeat.

Pour the remaining oil-water mixture over the dough, letting it seep into the dimples.

Add 3 pinches rosemary and sprinkle with flaky salt.

BAKE: When the oven reaches 450⁰, place the focaccia on the medium-low rack and bake it for 20 to 25 minutes.

Baking times vary. If your focaccia is thick, it’ll take closer to 25 minutes. If it’s thin, it’ll take closer to 20 minutes. It should be golden brown and crispy on top, well-cooked on the bottom, and still soft inside.

Let it cool down for at least 5 minutes before removing it from the pan, cutting it, and serving it.

Yum!

Simple White Bread

2 ½ tsp active dry yeast

½ T sugar

2 c warm water (105°)

¼ c melted butter , plus 1 T for brushing on top

¼ c sugar

½ c evaporated milk

1 T salt

6-7 c bread flour or all-purpose flour

1 T shortening or butter

Proofing the Yeast:

In a small bowl, add the yeast and sugar. Pour the warm water over the yeast mixture and let it sit 5 to 10 minutes, or until nice and bubbly.

In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter, sugar, evaporated milk, and salt on medium low. Mix in the yeast mixture just until combined.

Swap out the paddle attachment for a dough hook. With the mixer on low, add 3 cups flour until combined. Add 1 cup flour at a time and stir until combined. After adding a total of 6 cups flour, add 1/2 cup flour at a time until the dough is no longer sticking to the sides. It’s ready when the dough is no longer sticky. You can knead by hand, if needed.

Cover the ball of dough and sides of the bowl with shortening. Cover the bowl with a warm towel. Set it in a warm oven to let rise 1 hour, or until doubled in size. When it has risen over the bowl, punch it down, and transfer to a floured surface.

Spray 2 9×5-inch bread pans with nonstick cooking spray.

Knead the dough 2 to 3 minutes. Cut into 2 equal pieces. Using a rolling pin, roll one piece into a rectangle. Starting at the shorter side, roll the dough up and tuck the ends under. Place into a bread pan. Repeat with the remaining piece.

Preheat oven to 375° & place the rack in the middle of the oven.

Let the loaves rise about 30 minutes. When it looks like a good loaf of bread, place in the oven and bake 25 to 35 minutes, or until golden on top and cooked through. If the tops are browning too fast, tent the top with foil.

Remove from the pans to a cooling rack. Brush the tops with butter. Slice once slightly cooled. Enjoy with butter and jam, if desired.

Homemade White Bread

2 C warm water (105-115⁰)

1 T active dry yeast

¼ cup honey or sugar

2 tsp salt

2 T oil (canola or vegetable)

4 - 5 ½ C all-purpose or bread flour

In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly.

Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.

Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.

Mix the dough for 4-5 minutes on medium speed.

Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1 ½ hours.

Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment paper, but this is optional.)

Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

Cover pans with a lightweight, dry dish towel. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently remove covering. Preheat oven to 350⁰. Bake for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.

Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator

Chocolate Chip Muffins

www.fantasticalsharing.com

2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 t baking powder
1/4 t salt
1/2 cup butter, melted and cooled
2 T oil
2 large eggs, lightly beaten
2/3 cup buttermilk
2 t vanilla extract
1 1/4 cups chocolate chips ( I use mini semi-sweet)

Preheat the oven to 400 degrees F. Line 10 muffin cups with paper liners. Set pan aside.
In a large bowl whisk together flour, sugars, baking powder, and salt.
In medium bowl stir together melted butter,  eggs, buttermilk, and vanilla extract until well blended. Make a well in the center of the dry ingredients. Pour the liquid mixture into the well and gently stir until combined. Stir in chocolate chips. Do not over mix.
Spoon batter into muffins cups, filling a little higher than the rim of pan.. Bake for 5 min, then decrease temp to 375 degrees & bake 15 minutes longer or until a toothpick comes out clean. Remove muffins from the oven and allow to cool slightly on rack before serving.

THE Best French Toast

1 loaf French toast bread (1" thick- Texas Toast)
8 large eggs
¼ cup milk
3 T brown sugar
1 T vanilla
Whisk eggs, milk, brown sugar & vanilla together. Dip bread in egg mixture & cook on 350⁰ griddle for 3 minutes. Flip over and cook another 2 - 3 minutes.
Serve with butter, peanut butter, syrup or Jam

Raspberry Donut Focaccia

For the dough:

4 ½ cups white bread flour

1 ¾ cups warm water

2 tsp instant yeast

1 tsp honey

1 Tablespoon sugar

1 Tablespoon extra virgin olive oil

1 ½ tsp fine sea salt

For the filling:

1 cup raspberry jam

(piping bag needed)

For the glaze:

1 cup powdered sugar

2 tablespoons milk

1/8 tsp vanilla extract

For the pan: 

Sunflower oil

In a large mixing bowl, add the warm water, yeast, honey, sugar and extra virgin olive oil. Mix with a wooden spoon. Add in the flour and salt and mix together until you have no dry patches. Sometimes I find using a damp hand, I give the bread 5-6 kneads, just to incorporate the flour better. The dough does not stick to a wet hand.

Cover the bowl with plastic wrap and let it rest for 15 minutes at room temperature.

Now it's time to stretch and fold the dough. Release the dough from the side of the bowl, using a damp hand. This will deflate it. Perform a set of stretch and folds on the dough. To do this, wet your hand, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 8 stretch and folds. You will get the dough roughly shaped like a ball. 

Cover the bowl again and leave to rest for 15 minutes.

Repeat the stretch and folds again. After this stretch and fold, using damp hands, gather your dough and place it seam side down into the bowl, so the top is smooth.

​Cover the bowl and let the dough rest for 1.5 hours at room temperature.

Prepare your 9X13 baking pan. Put a teaspoon of sunflower oil in your pan & spread it around. Scrunch up a piece of baking paper that is cut larger than your pan, unscrunch it and place it in your baking tray, pressing into the corners.

Pour 2-3 tablespoons of sunflower oil into the centre of your pan. 

Place dough in your prepared pan. Now, oil your hands and fold one side of dough towards the middle of the dough. Repeat with the other side, like folding paper into thirds. Then flip the dough so the seam is at the bottom and spin it so that the long ends are parallel with the long sides of the tray.

Let it sit to proof, at room temperature for about 1.5 hours. During this time the dough will puff up and fill up the tray.

When you have 30 minutes left of proofing time, preheat your oven to 400⁰. Place your oven rack in the lowest position in the oven.

Dimple the focaccia dough (no need to drizzle any extra oil here) then bake for about 20-22 minutes or until it's a deep golden brown. 

While the focaccia is baking, fill a piping bag with your jam.

Now make the glaze by whisking together the icing sugar, milk and vanilla extract until smooth. If too thick add a little extra milk, but only so it is a drizzling consistency.

When the focaccia is out of the oven, place it on a cooling rack and let it cool for 5 minutes. Poke the focaccia with holes, use a piping tip or large metal straw. Fill the holes with jam.

Place the cooling rack onto a larger baking tray and drizzle on the glaze. Brush the glaze evenly over the top and sides of the focaccia and then remove the cooling rack, set it aside, and rub the bottom of the focaccia into the glaze that has dripped onto the tray.

​Place the focaccia back onto the cooling rack.

Allow to cool for at least 30 minutes for the glaze to harden.

Enjoy!

Jumbo Dinner Rolls

2 cups milk

½ cup butter

½ cup warm water

2 T instant yeast

½ cup granulated sugar

2 tsps salt

2 large eggs

6½ to 7½ cups bread flour

INSTRUCTIONS:

Heat the milk and butter together in the microwave to scald the milk and melt the butter, 2 minutes. Let the mixture cool for 10 minutes.

In a large mixing bowl, combine milk/butter mixture, water, yeast, sugar, and salt. Let yeast rest for 5 minutes.

Add half the flour, and mix for 3 to 5 minutes.

Add the eggs, one at a time, and mix until incorporated.

Add the rest of the flour, ½ cup at a time, until a soft dough forms. The dough should be soft and elastic, but not sticky. Knead with your mixer or by hand for 5-7 minutes.

Let the dough rise in a greased bowl for 30-40 minutes.

After rising time has passed, divide the dough into 32 pieces. Roll each piece into a round roll, and place it on a greased, rimmed baking sheet (13x18 inches).

Once all the dough is shaped, cover the rolls, and let them rise for another 30 minutes.

Once the rolls have at least doubled in size, bake at 400⁰ for 14 to 18 minutes, or until the tops are nice and golden.

Remove from the oven, and butter the tops of the rolls while still hot. Serve warm or at room temperature.

Pumpkin Chocolate Chip Muffins

4 eggs

2 cups sugar

1 (15 oz) can solid-pack pumpkin puree

¾ cups canola oil

¾ cup applesauce

3 cups all-purpose flour

2 tsps baking soda

1 tsp baking powder

1 T. pumpkin pie spice

1 tsp salt

2 cups semisweet chocolate chips

Preheat oven to 400°. Place paper liners in a regular sized muffin pan.

In a large bowl, beat the eggs, sugar, pumpkin, oil & applesauce until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill 24 greased or paper-lined muffin cups almost all the way full.

Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen regular muffins plus 12 mini muffins (bake mini muffins for 10 minutes).

From www.the-girl-who-ate-everything.com 

Amish Friendship Bread

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 2 cups buttermilk
• 4 cups flour
• 2 tsp baking soda
• ½ t salt

Cinnamon Sugar

• 2/3 cups sugar
• 2 tsp cinnamon

Cream together butter, sugar and eggs. 

Add buttermilk, flour, baking soda & salt. 

Divide 1/2 of the batter into two greased loaf pans. 

Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of the cinnamon sugar on top of the batter in each pan.

Add remaining batter to pans; sprinkle the remaining cinnamon sugar on top of each.

Swirl with a knife.

Bake at 350 for 45-50 min. or until toothpick comes out clean when tested.

Cool in pan for 20 minutes before removing from the pan.

Chocolate Zucchini Bread

• 2 cups flour
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 4 large eggs, at room temperature
• ½ cup butter, melted & slightly cooled
• ½ cup canola, vegetable oil
• 1 ½ cup packed light brown sugar
• 2 teaspoon pure vanilla extract
• 3 cups packed shredded zucchini
• 2 cups semisweet chocolate chips, divided

• Preheat your oven to 350°F. Grease two 9-by-5-inch loaf pans with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
• In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
• Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 1 ½ cups of the chocolate chips.
• Pour batter evenly into prepared pans. Sprinkle the remaining ½ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
• Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
•  The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.