Chocolate Zucchini Brownies

Chocolate Zucchini Brownies

½ cup margarine                                                    1 ½ cups sugar

2 eggs                                                                  2 cups flour

2 tbsp. cocoa                                                         ½ tsp. soda

¼ tsp. salt                                                             ½ tsp. cinnamon

2 ½ cups grated zucchini

TOPPING:

2 tbsp. brown sugar                                               1 cup chocolate chips

1 cup nuts

Cream margarine and sugar, add eggs and beat.  Gradually add dry ingredients and spice; mix well.  Add grated zucchini and pour into well-greased and floured 9X13 pan.  Sprinkle with brown sugar, chocolate chips and nuts.  Bake at 350 for 30 minutes or until done

Glazed Lemon Zucchini Bread

This is more like a cake than a healthy bread!

INGREDIENTS

• 4 cups flour
• 1 1/2 cups sugar
• 1 package (3.4 oz) instant lemon pudding mix
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 eggs
• 1 1/4 cups milk
• 1 cup vegetable oil
• 3 tablespoons lemon juice
• 1 teaspoon lemon extract
• zest of 1 lemon
• 2 cups shredded zucchini
• 1/4 cup poppy seeds
• 3 cups powdered sugar
• Juice from 2 lemons

INSTRUCTIONS

1. Preheat the oven to 350F. Grease two 9x5-inch loaf pans.
2. In a large bowl, mix together the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, mix together the eggs, milk, vegetable oil, lemon juice, lemon extract and lemon zest. Gently stir the wet ingredients into the dry ingredients. Fold in the zucchini and the poppy seeds.
3. Pour the batter evenly into the greased loaf pans. Bake for 50-55 minutes, or until a tester inserted in the center comes out clean. Cool for 10 minutes, then remove from the pans to cool completely.
4. When cool, make the glaze: In a bowl, whisk together the powdered sugar and lemon juice until smooth. Pour evenly over the two loaves. Let the glaze set up, about 10 minutes.

Caramelized peach pull apart bread

You can also make this using Granny Smith apples instead of peaches!

Ingredients

For the Dough:
• 1/4 cup warm water
• 2-1/4 teaspoon active dry yeast
• 4 tablespoons butter, melted
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 2 3/4 cup all-purpose flour (plus 1/4 cup or more, if needed)
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 eggs
For the Filling:
• 3/4 cup brown sugar
• 2 teaspoons cinnamon
• pinch of salt
• 3 tablespoons butter, melted
• 3-4 small ripe peaches, finely chopped 
For the Glaze:
• 2 tablespoons butter
• 1/2 cup brown sugar
• 2 tablespoons milk

Instructions

1. To the bowl of a stand-mixer fitted with the dough hook attachment, combine warm water and yeast.
2. In a microwave-safe dish, melt the butter until just melted, but not too hot. Stir in milk and vanilla. Set aside.
3. Add flour, sugar, and salt on top of water/yeast mixture in mixing bowl. Turn mixer on low, add eggs, then stream in milk/butter/vanilla mixture gradually until a soft dough forms. Add flour by the tablespoon until the dough pulls away from the sides of the bowl and forms a ball. Turn mixer up to medium speed and knead 3 minutes. Cover and let rise in a warm place 90 minutes.
4. Meanwhile, in a small bowl mix together the brown sugar, cinnamon, and salt for the filling. Set aside. Prepare the peaches and melt butter just before the dough is done rising. Grease a standard 9x5 loaf pan.
5. Turn risen dough out onto a floured work surface and roll out into a large rectangle (roughly 12x24 inches, but it doesn't need to be perfect). Dough will be rather thin.
6. Brush dough with melted butter. Sprinkle the entire surface with the cinnamon sugar mixture.
7. Using a pizza wheel, cut dough into equal-sized, long strips, about 3-4 inches wide. Sprinkle the first strip with 1/6th of the chopped peaches. Lay the next strip on top of the first strip. Sprinkle withpeaches and cover with another strip. Repeat until all the strips are stacked on top of each other.
8. Cut the stacked strips into 4-6 equal stacks of squares (about 4-5 inches in size). Stack the squares vertically into prepared loaf pan. Cover with a kitchen towel and let rise 30-45 minutes.
9. Preheat oven to 350. Bake the bread on the middle rack of oven 40-45 minutes or until golden brown and cooked through (check center for doughiness). If the bread gets too brown on top before it is done cooking in the center, cover loosely with foil for the remainder of cooking time.
10. Cool on a wire rack for 10 minutes. Meanwhile, prepare the glaze by adding the butter, brown sugar and milk to a saucepan over medium heat. Bring to a boil and cook for 1 minute.
11. Turn loaf out onto a rack with parchment paper underneath it. Drizzle the loaf with the warm caramel glaze. Pull apart and enjoy warm, dipping the bread in the remaining glaze on the parchment paper.
12. Best enjoyed the same day it is baked.

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