Archive for July 29th, 2010

• Chocolate Almond Zucchini Bread

  Date: 2010.07.29 | Category: Recipe | Response: 0

  This recipe is taken from page 41, of the “Best of the Best from Wisconsin Cookbook”.  If you’re looking for an excellent series of cookbooks as you move around the country, the “Best of the Best” series is the way to go.

  3 eggs

  2 c sugar

  1 c oil

  2 oz melted chocolate

  1 tsp vanilla

  2 c zucchini, shredded

  3 c flour

  1 tsp cinnamon

  1 tsp salt

  1/4 tsp baking powder

  1 tsp baking soda

  1 c toasted almonds

  Ingredient notes: I use almond extract, and whole wheat flour. When I don’t have almonds on hand, I use pecans and place on top)

  Beat eggs until lemon colored. Add sugar and oil. Mix. Add chocolate, extract, and zucchini.  Mix. Add dry ingredients; mix. Mix in almonds.  Bake 350* in 2 greased or Pam-sprayed loaf pans for 50 min.

  Note: I have also baked in a bundt pan. When using loaf pans, I sprinkle nuts on top with a few chocolate chips.

• Blueberry Pound Cake

  Date: 2010.07.29 | Category: Recipe | Response: 0

  1 c butter, softened

  2 c sugar

  4 eggs

  1 tsp vanilla

  2 c flour

  1/2 tsp salt

  1 tsp baking powder

  2 c fresh or frozen blueberries, tossed in additional 1 c flour.

  Cream butter and sugar. Add eggs one at a time an beat until light and fluffy.  Add vanilla.  Sift 2 c flour, salt, and baking powder together. Add sifted ingredients to creamed mixture and beat.  Fold blueberry/flour mixture into batter.  Pour into tube or bundt pan which has been buttered and coated with sugar.

  Bake 325* for 1 hr and 15 min.

  Notes:

  This recipe is from my friend Sonia.  She and I used to pray together every Sunday night.  Thanks to her for copying this recipe for me as part of my wedding gift.

  I used cinnamon sugar, my friend Wendy plans on using purple sugar.