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Healthy Chocolate Zucchini Bread

Chocolate Zucchini Bread

Healthy Chocolate Zucchini Bread

When I think of zucchini, it grows while you watch it. So plentiful, it’s manna of the garden. But just where did this vegetable come from?

Zucchini was first developed in Italy in the 19th century near Milan. Zucchini is the plural form of zucchino, meaning a small gourd. It was brought to America in the 1920s by Italian immigrants.

Healthy Chocolate Zucchini Bread


Botanically, zucchini is a fruit but is treated like a vegetable.  It can also be incorporated into breads or desserts and even transformed into zoodles — a gluten free alternative to traditional noodles. The possibilities are endless.

This Healthy Chocolate Zucchini Bread is delicious. I have baked it in a longer Norpro bread pan to have a slightly smaller piece because it is so rich. The dark chocolate is wonderful paired with a strawberry puree, whipped cream, and grated chocolate. I have also found these flavors to be delightful on a hot summer day with a tall glass of spearmint iced tea.

Healthy Chocolate Zucchini Bread

Healthy Chocolate Zucchini Bread

Ingredients:

  • 1 cup flour (all-purpose, bread flour, or artisan flour)
  • 1/2 cup unsweetened cocoa powder (I used dark cocoa)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt (I used Redmond Real Salt)
  • 3/4 cup chocolate chips (I used bittersweet chocolate chips)
  • 2 large eggs or 4 egg whites
  • 1/4 cup liquid coconut oil
  • 1/4 cup Greek yogurt
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini
  • Extra chocolate chips for topping

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Prepare a loaf pan with nonstick spray.
  3. Shred the zucchini and lightly squeeze it with paper towels so the zucchini is not dripping, yet still moist.
  4. Mix flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips in a large mixing bowl.
  5. In a separate bowl, whisk together the eggs or egg whites, oil, yogurt, sugar, and vanilla until smooth.
  6. Use a fork to mix the liquid mixture into the dry ingredients, stirring until fully incorporated and there are a few lumps.
  7. Gently fold in the zucchini, pushing the dough around to make sure the zucchini is evenly spread throughout.
  8. Pour the batter into the prepared loaf pan.
  9. Loosely scatter chocolate chips on top of the batter to your liking.
  10. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan on a wire rack. When it’s cool enough to handle the pan, tip the bread out onto the wire rack. It should slide out easily.

I love zucchini. Enjoy this recipe and be creative with this fruit/vegetable, whether it’s sautéed and savory or incorporated to be sweet or even made into pickles.

Recipe adapted from Wyldflour.

Healthy Chocolate Zucchini Bread

Filed Under: Bread|Just Desserts

August 3, 2020 by kitchenkneads Leave a Comment

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Back to Basics: Cinnamon Rolls

I’m kind of a perfectionist, especially in the kitchen. When I make something, I want it to be the absolute best. Unfortunately, there are several areas where I fall short of a perfect mark. Cinnamon rolls were one of those things that took me years to perfect. I know some of you fall into the same category, so I’m here today to discuss the things that I have found make the perfect cinnamon roll. I understand that everybody has their own preferences, quirky ovens, different altitudes, and so on, but I hope that you can take what I’ve learned and apply it to your particular preferences and circumstances.

Back to Basics: Cinnamon Rolls

Many years ago when I would make cinnamon rolls, they would always end up spiraling up and out in the middle. Still delicious, but not exactly appealing to the eye. I learned that to prevent this, I needed to allow enough space between each roll on the baking sheet so they would have enough room to rise out instead of up.  Allowing them to fully rise before baking them will also help with this.

After I resolved this issue, another one sprang up. My cinnamon, sugar, and butter filling would always melt out and pool on the bottom of the cinnamon rolls and bake into a burnt mess of hard-candy-not-goodness. I battled with this for years, trying every different method. From melting the butter and combining it with the cinnamon and sugar before spreading it onto the dough to spraying on  a butter flavored cooking spray and then layering the brown sugar and cinnamon on top of that. Some methods worked better than others, but I was still not completely satisfied with any of the results.

My next problem was dry bread. They look amazing, but as soon as I’d bite into one, I got a mouthful of dryness with some frosting.

Back to Basics: Cinnamon Rolls

So, I have a brother-in-law who is an AMAZING cinnamon roll baker. I would request his cinnamon rolls at every Christmas party so I could have one decent cinnamon roll a year. This past Christmas, I asked him if he would show me his secrets. He gladly agreed. Yay!

The first thing I was doing wrong was that my dough had too much flour in it. You want a pretty sticky dough. Almost too sticky to handle. Don’t worry if they misshape while you transfer them from your counter top to your baking sheet. They’ll fix themselves when they rise and still look beautiful.

The next thing he did was spread softened butter onto the dough with his fingers. Messy, yes, but effective. I’ve adopted this method and it work well. Then he liberally sprinkled on some granulated sugar. You read that right, white granulated sugar. Traditionally brown sugar is used and you can certainly use that if it’s your preference. I kind of like the granulated sugar because it yields to the cinnamon, allowing the cinnamon to shine through more. Then he liberally sprinkled on some cinnamon.

Back to Basics: Cinnamon Rolls

From there, the method was pretty normal. Roll the dough up, long side to long side, slice into 1 1/2 to 2-inch slices, place on a baking sheet, and bake.

These small differences were just that: small. But they’ve made a world of difference for me. I can now bake up soft, moist, delicious cinnamon rolls that don’t have filling baked like burnt candy onto the bottoms. If you struggle with cinnamon rolls, I hope that these little tips will help you to bake the most amazing cinnamon rolls you’ve ever made

Cinnamon Rolls

Write words to make the recipe sound amazing or give an interesting tidbit or tip.
Oven: 350 F Prep: 20 minutes Rise: 90 minutes
Bake: 20 minutes Cool: 1 hour Makes: 2 dozen
Dough:
 2 cups warm milk
 ½ cup warm water
 ½ cup butter, softened
 1 tablespoon salt
 ½ cup sugar
 2 eggs
 2 tablespoons SAF instant yeast
 4-5 cups flour (all-purpose, whole wheat, or a combination)
Filling:
 Butter
 Granulated or brown sugar
 Cinnamon
Icing:
 2 tablespoons butter
 3 cups powdered sugar
 ½ teaspoon vanilla extract
 3-4 tablespoons milk
Directions:
10. Attach a dough hoot to your stand mixer. Combine milk, water, butter, salt, sugar, eggs, and yeast. Mix at
low speed until slightly combined. 30 seconds or so is enough.
11. Add flour 1 cup at a time until the dough starts to come together, but still somewhat sticks to the sides of
the bowl. Knead for 8-10 minutes.
12. Turn dough out into an oiled bowl. Oil the top of the dough so it doesn’t dry out while it rises. Rise for 1
hour or until doubled in size.
13. Punch down and roll out into a rectangle about ½-inch thick on a floured surface.
14. Spread softened butter onto the dough to ½-inch from the edges. The butter should be pretty thin, about
1/16-inch.
15. Sprinkle sugar on butter to your preference. Keep in mind that too much sugar will result in a pooled burnt
candy mess under your cinnamon rolls. Just eyeball it. A thin layer is good.
16. Sprinkle cinnamon liberally over sugar.
17. Roll tightly from long end to long end. Pinch the dough closed and place seam side down. Cut into 1 ½ to
2-inch thick slices and transfer to a greased baking sheet. Remember that because the dough is sticky, they
might misshape in the transfer, but they’ll fix themselves while they rise.
18. Rise for 30 minutes or until doubled in size.
19. Bake at 350 degrees F for 15-20 minutes or until golden brown on top.
20. Remove from oven and allow to cool.
21. For the icing, combine all the ingredients thoroughly. You may add more or less milk depending on your
consistency preference.
22. When the cinnamon rolls are cool, spread icing onto each one.

Back to Basics: Cinnamon Rolls

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Filed Under: Bread|Just Desserts Tagged With: cinnamon, cinnamon rolls, sweet rolls

March 30, 2017 by Dawn Mikesell 2 Comments

Whole Wheat Lemon Rolls

What do we have here?  Cinnamon rolls?  No!  These are LEMON rolls.  A fusion of the feeling you have sitting on a porch swing on a warm summer night sipping a lemonade and the guilt-ridden, yet pleasurable feeling you have eating a homemade and gooey cinnamon roll.

Whole Wheat Lemon Rolls

Treat yourself to a sensory experience filled with sweet, tangy wonder, yet love yourself with a whole grain and wholesome bread that you know is good because you made it.

We love the smell of lemon.  We use it when we want a clean and enlivening feeling and because of that you will love each step of making these rolls.  We haven’t convinced you to love lemon?  This recipe is adaptable for whatever citrus fruit you love!  Okay, so maybe the only other one you’d try is orange…but that would be just as easy and wonderful to make.

Whole Wheat Lemon Rolls

Whole Wheat Lemon Rolls

 
 
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Ingredients
 

Rolls

  • 1 cup warm water
  • Juice from 1 lemon
  • 1/4 cup brown sugar*
  • 1/4 cup olive oil*
  • 1 T yeast*
  • 1 egg
  • 4 cups whole wheat flour*
  • 2 tsp salt*
  • 3 tablespoons butter
  • 1/4 cup sugar*
  • zest of 2 lemons

Glaze

  • 2 cups powdered sugar*
  • Juice from 1 lemon
  • 2 drops lemon essential oil* (optional)

*These ingredients are available in our store.

Instructions
 
In a large mixing bowl add warm water, brown sugar, oil and yeast. Mix together and set aside about 5 minutes.
 
Add egg and stir together. Add 3 cups of flour and salt; stir together. Add another 1/4 to 1/2 cup of flour until dough pulls away from bowl. (More flour may be needed.)
 
Knead for 6-8 minutes or until the gluten is developed. (For tips on gluten development click here.)
 
Place in an oiled bowl and cover with a damp tea towel. Set aside to rise 30 minutes to 1 hour until dough has doubled in size.
 
Preheat oven to 350 degrees F.
 
Punch dough down to remove any air bubbles. Place on a floured surface and roll into about a 9 x 12 inch rectangle.
 
Spread with butter and sprinkle with 1/4 cup sugar. Sprinkle with lemon zest. Roll up from the long side, as tight as you can. Pinch the seam to seal.
 
Cut into 1 to 2 inch slices and place in a well greased baking dish. Cover and allow to rise 15 to 30 minutes.
 
Bake for 25 minutes or until golden brown.
 
Mix glaze together and drizzle over rolls.
 
Serve warm or at room temperature.
 
*Recipe adapted from Miss in the Kitchen.

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Filed Under: Bread|Just Desserts Tagged With: Whole Wheat Lemon Rolls

March 20, 2014 by Dawn Mikesell Leave a Comment

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Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions? 888-881-9957 [email protected]
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