Every year for Christmas my Aunt Teri makes this awesome zucchini bread, I literally look forward to it every Christmas. So this year, I decided to share her awesome recipe with all of you and of course make a couple loaves of this yumminess for myself and my co-workers. This zucchini bread is über moist, just the way I like it!
4 cups shredded zucchini 3 cups flour 2 ½ cups sugar 4 beaten eggs 1 ¼ cups oil 1 ½ tsp. salt 1 Tbls. Plus 1 tsp. Vanilla 1 Tbls. cinnamon 1 ½ tsp. baking soda ½ tsp. baking powder 1 cup chopped pecans (I used more!)
This recipes yields 2 loaves of zucchini bread.
Preheat oven to 325 degrees.
Wash and slice up 4-5 zucchinis.
I used a food processor to shred my zucchinis but you could also use a cheese grater or some other creative method!
It’ll look something like this once its all shredded.
Now add all the other ingredients.
Mix it all up. I did this by hand but you can use a mixer if you have one. Don’t forget to add the pecans!
Now pour the mixture into a well greased bread pan and bake at 325 degrees for about 50min or until it passes the toothpick test.
Let cool for about 5min then use a knife to loosen it up around the edges of the pan. Wait a few more minutes to remove from bread pan. It’s a moist bread so it needs to sit a little longer so it doesn’t fall apart.
Slice and enjoy! This will keep for a few days tightly wrapped up.
Over the Thanksgiving Holiday, I just had to take the opportunity to use my parent’s Kitchen Aide stand mixer. Plus, I had never made bread before, so it was the perfect opportunity.
This delicious cinnamon sugar pull apart bread is a pretty basic bread recipe and the pull apart idea is very similiar to monkey bread. Monkey bread is made in a bundt cake pan by rolling the dough into balls whereas pull apart bread… well you get the point.
Lesson Learned this time: You can never have enough butter and sugar. When in doubt, use more. Especially when it comes to this yeast-y dough-y bundle of yumminess.
This recipe makes 2 loaves of bread, again cooking for the family so I made lots. You can half this…but it’s so good you might regret that later.
2 packs of Active Dry Yeast
5 1/2 cups of flour
2/3 cup whole milk
4oz butter for dough ( at least 6-8oz more for later)
1/2 cup sugar for the dough (extra for later!)
1/2 cup water
1 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons nutmeg
lots of ground cinnamon
Beat eggs and set aside.
Melt 4oz of butter with 2/3 cup whole milk.
Melted butter and milk. Add vanilla now and set aside.
In mixing bowl, combine flour, salt, sugar and yeast. NOTE: you can mix this by hand but it might take a while…
Add butter and milk mixture. Then turn onto level 2 mixing using the hook attachment.
Then add beaten eggs.
Keep mixing until the dough is sticky and forms this ball.
Knead the dough on a floured surface.
Roll the dough into a ball and place in a well greased bowl.
Give the dough ball a couple of good punches to beat it down.
Cover the bowl with Saran wrap then wrap a kitchen towel over it. Place the bowl in a warm place and let the dough rise for about an hour or until it doubles in size. Baker’s trick: If there is not a sunny window to let the dough sit, preheat your oven and the let the dough rest near it.
Sleep tight baby, Mommy will be back in an hour!
Meanwhile, grease up your bread pans.
When the dough is almost finished rising, it will be time to brown the 6-8oz of butter. To brown butter, place in a pan on medium heat. As the butter melts, begin to froth it, making bubbles. Be careful not to burn the butter, this takes some time, patience my friend.
10-15 minnutes later, browned butter!
Take half of the now risen dough and place on a floured surface. Roll it out with a floured rolling pin.
Roll it out nice and flat.
Now smother the dough with browned butter, then top with plenty of sugar and cinnamon. Just when you think you added enough butter and sugar… add more. I didnt and I regretted it later. Top all of this with a few dashes of nutmeg.
With a pizza slicer, cut the dough into long strips.
Long strips of cinnamon sugar dough.
Then stack the long slices and slice into squares.
Place the slices into the bread pan and top with extra cinnamon and sugar and any extra browned butter you may have.
Now, the hard part… cover the bread again with a kitchen towel and place in a warm place to let rise for an additional 35 minutes or until doubles in size… again. Bread is definitely a labor of love.
Bake the bread for 35-40minutes at 350 degrees. It will be a nice brown color on top, this will ensure the bread is cooked properly all the way through.
Holy yum, it smelled so good!
What a beauty… so proud of this delicious little creation. I’d say my first time making bread (or anything with yeast for that matter) turned out quite well. With my fears of bread making subdued… I think I will try this again soon!!
Over the Thanksgiving holiday, I did a little cooking, I mean who didn’t? But I didn’t cook anything for Thanksgiving dinner actually, just for my family. I have been wanting to try this recipe I saw on Closet Cooking. Now, I changed up the recipe a little and it tasted great but my final product didn’t look as appetizing as his. But it was my first time and this is all trial and error, right? Well, I’ll keep telling my self that at least.
2 loaves of fresh French bread
8oz sour cream
8oz cream cheese
5 big cloves of minced garlic
1 bunch of green onions
2 can of artichoke hearts
1 stick of butter
(the above makes two loaves because I was cooking for 6 people, you could half this)
Pre heat oven to 400 degrees. I started with mine at 350 degrees but wound up cranking up the heat and burning the bottom of the loaves in the process. I think if you start at 400 degrees you will achieve the perfect combination of heat and broiled cheese with no burning.
Chop up the green onions, garlic and artichoke hearts. Drain artichoke hearts first, then chop.
Mix everything together. All the veggies and cheeses. Save some shredded mozzarella and Parmesan for later.
All mixed up.
Slice out the middle of the loaf.
Ok now we are ready to fill it!
Fill up your loaf with the cheesy, artichoke mixture.
Top with the extra mozzarella and Parmesan. Place on foil and pop it into the oven for about 20-25min or until cheese is slightly brown and bubbling.
So gooood and cheeesssyyy.
Watch out! The bread will be super hot and slicing it was… A challenge for me haha. Enjoy!