Bread

Zucchini Banana Bread

~ lindy

Zucchini Banana Bread

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Preheat oven 350*F.

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Supplies:

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*Cooking Spray

*2 large Bread Pans or 4 medium Bread Pans, sprayed with cooking spray

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Ingredients:

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*1/2 cup Extra Light Olive Oil or Vegetable Oil

*1 and 1\2 cups Sugar

*3 Eggs, room temperature

*1/2 cup Milk

*2 cups Peeled and Finely Grated Zucchini

*2 medium Ripe Bananas, smashed

*2 teaspoons Vanilla Extract

*1 teaspoon Kosher Salt

*3 cups All-purpose Flour, I like to sub 1/2 cup to be White Wheat Pastry Flour

*2 teaspoons Ground Cinnamon

*1/2 teaspoon Allspice

*1 teaspoon Baking Soda

*1 tablespoon  Baking Powder

*1 cup Dark Chocolate Chips, like Nestles Toll House 53% Cacao, optional sprinkle on top of bread loaf/loaves batter before baking, optional

Instructions:

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Cream together in a bowl the oil and sugar. Add one egg at a time and mix until combined. Then add; Milk, bananas, zucchini, vanilla and salt.

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Sift together in a bowl the dry ingredients; flour, cinnamon, allspice, baking soda and baking powder.

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Slowly add the dry ingredients into the creamed ingredients and stir until incorporated.

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Pour half the bread batter into each bread pan top with chocolate chips if using that option and bake for 45 minutes to 60 minutes. (If using 4 medium pans divide batter into quarters bake 40 minutes.)  Check top of bread to make sure it is no longer gooey but barely sticky. Careful not to over bake.

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Enjoy!

Lindy

Blueberry Jam Muffins

~ lindy
Blueberry Jam Muffins


Ingredients:


*1 cup Whole Wheat Flour
*1/2 cup All-purpose Flour
*1/2 cup packed Brown Sugar, extra for topping
*1 cup Old-Fashion Rolled Oats, few extras for topping
*1/2 cup Quick Oats
*1 tablespoon Baking Powder
*1/2 teaspoon Sea Salt
*2 large Eggs, slightly beaten
*1 cup Almond Milk
*1/4 cup Extra Light Olive Oil
*1 tablespoon Vanilla Extract
*2 and 1/2 cups  Fresh Blue Berries, divided add 1 tablespoon flour  to 1 and 1/2 cups of the blueberries and toss together, set aside.  Save 1 cup blueberries for the jam.
*1/4 cup Sugar, for jam
*2 tablespoons Lemon Zest (1-2 Lemons), topping
*2 teaspoons Sugar, topping
*Muffin tin with Cupcake Liners/cups


Instructions:


*First:  


Blueberry Jam


Add 1 cup blueberries and 2 teaspoons sugar to a sauce pan on medium heat and bring to a boil.  Then turn down heat and simmer until jam thickens, about 3 to 5 minutes, stirring, watching and making sure it doesn’t burn.  Then smash the blueberries with a potato masher and set aside to cool.


*Second:


Lemon Sugar Topping


To a bowl add the Lemon Zest and Sugar, stir together and set aside.


*Third:


Blueberry Muffins


Dry Ingredients:


Add to a mixing bowl: Wheat flour, all-purpose flour, brown sugar, rolled oats, quick oats, baking powder and salt. Mix together and set aside.


Wet Ingredients:


Add to a second mixing bowl eggs and whisk with fork. Then add milk, oil and vanilla. Whisk all together. Then add to the dry ingredients and hand mix until combined. Fold in the Blueberries.


Scoop batter into lined muffin tins, 3 tablespoons per muffin cup. Then add a teaspoon of jam to the tops of each batter filled cup and sprinkle on the Lemon sugar, save some lemon sugar to sprinkle on after baking.


Bake muffins in a pre-heated 400*F. oven for 20 minutes or until toothpick comes out clean.


Enjoy!

Lindy