Best Bread Ever

Makes 2 large loaves, 3 medium loaves, or 1 large loaf and 2 mini loaves

Ingredients:
2 1/2 hot water
1/3 cup oil (I use olive oil)
1/3 cup sugar/honey (I fill my cup with oil first, empty it and then fill with honey so it doesn't stick as much)
1 TBSP salt
3/4 cup flour and about 5-7 cups flour (divided) I use bread flour, but can use all purpose or whole wheat flour (add more honey if using whole wheat, and rise longer)
1 1/2 TBSP yeast
Spray oil

1.  Whisk together in a large bowl: Water, oil, sugar/honey, and salt.  (I use my kitchen aid)
2.  Add: 3/4 cup flour and whisk for 30 seconds then yeast and whisk for 30 seconds more.
3.  Add 2-3 cups of flour and mix together with a spoon.  If using a mixer, add the rest of the flour.  The total flour should amount to about 5-7 cups---this does not include the flour used in step 2.  Let the mixer knead the dough for about 5 minutes plus (or knead by hand 10 minutes)
4.  Let rise in a clean, greased, covered bowl for about 30 minutes.  You can let it rise on the counter, (for about an hour) but it's even faster in the oven.  Set your oven to 450 degrees for a minute or less, then turn it off before placing the oven safe bowl inside.  (or microwave a cup a water for 2-3 minutes, then take it out, and set bowl with dough inside)
5.  When the dough has risen to double it's original size, remove from the oven and heat oven to 175 degrees
6.  Grease your bread pans and the counter with spray oil.  Divide the dough.
7.  Roll out the dough with a rolling pin into a long oblong shape.  Roll it out until all air bubbles are gone.
8.  Roll a tight cylinder, tuck the ends under or squish them and place it in a greased bread pan.  Repeat with remaining dough.
9.  Place loaves in warm oven (no more than 175 degrees) for about 1/2 hour or until the dough has risen to fill the pan.  take bread out of the oven to preheat

Turn the oven up to 350 degrees and cook for about 20-25 minutes.  Turn out onto a wire rack and rub a cube of butter over the top.  Let cool and slice.

Cheesy Soda Bread (bread machine)

This bread is so good, my husband and kids have been begging me for it every night.
1-2 cups club soda
1 2/3 cup shredded cheddar cheese
4 cups bread flour
1 T sugar
2 t Salt
1 tsp Oregano
1 1/4 t active dry yeast

Add ingredients to bread machine, process on white bread cycle for a 2 lb loaf.  When cycle is complete, immediately remove loaf to a cooking rack, brush with butter, and allow to cool.

cinnamon swirl banana bread

Cinnamon Swirl Banana Bread

Ingredients

For the bread:
• 3 over-ripe bananas, smashed up
• 1/3 cup melted coconut oil
• 3/4 cup honey
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups whole wheat or gluten free flour
For the swirl:
• 1/3 cup  coconut sugar
• 1 Tbs cinnamon

Directions

1. Preheat oven to 350. grease a loaf pan. Mine was 9 x 5, but you could use any sort, I suppose. Just keep a close eye on it in the oven, and adjust the time as needed
2. Mix bananas, oil, honey, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!

Snickerdoodle Muffins with optional GF, DF, SF

Snickerdoodle Muffins

2 sticks unsalted butter (coconut oil)
1 cup sugar (honey/agave or coconut sugar)
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream (kefir or coconut milk)
2 1/4 cups all purpose flour (GF flour)

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Potato Puff Buns/Cinnamon Rolls Maple frosting

Potato Puff Buns:

6 c. warm water
1 c. powdered milk
4 T. yeast
1 C. coconut oil
1 C. sugar
2 C. Mashed potato flakes
4 eggs
2 T. salt
Flour (10-12 cups)

Combine all ingredients but flour, stir in enough flour to make a soft dough. Dough should be pulling away from the side of the bowl.   Knead mixer for 5 minutes.  Let rise until double in size.  Roll out for cinnamon rolls or dinner rolls.  Let rise again.  Bake at 350 for 20-25 minutes.  Makes 5-6 dozen dinner rolls or 3-4 dozen cinnamon rolls.

For the cinnamon rolls, roll out the dough in a rectangle and spread with soft or melted butter, sprinkle with brown sugar and cinnamon, and roll up, and cut into rolls, and place on large cookie sheet pans. Let rise until double.   Bake at 350 for 20 minutes.

Maple Frosting:
1 2-pound bag powdered sugar (sifted)
2 T-4 T Maple flavoring (I use OliveNation Maple Extract, that I buy off of amazon.  It has caramel coloring in it to give it that nice brown color) Start with 2 T and add more until you like the flavor of the frosting.  
1/2 c. milk
1/2c-1 c. softened butter (depending on how buttery you like your frosting.  I use 1 cup)
1/4  tsp. salt
Beat softened butter for 2-3 minutes, add powdered sugar, and milk.  Once combined, add maple flavoring and salt, and combine, adding either more milk or more sugar until you get the consistency you like.

No-Knead Bread (artisan bread)

Makes one 1 1/2 pound loaf

3 cups flour
1/4 tsp. yeast
1 1/4 tsp. salt
1 1/2 cups warm water
olive oil
cornmeal

1.  In a large bowl, combine flour, yeast, and salt.  Add water and stir until blended.  Coat a second large bowl with olive oil, and transfer dough into bowl, and cover bowl with plastic wrap.  Let dough rest at least 12-18 hours.  When the surface is dotted with bubbles, dough is ready

2.  with floured hands, quickly and gently shape dough into a ball.  Place dough on a cutting board coated with cornmeal, and let rise 2 hours.

3.  A half hour before it is done rising, preheat oven to 500 degrees.  Place 6 to 8 quart heavy covered pot, such as cast iron or pyrex in the oven as it heats.  Shake dough into pot once the oven is heated, cover and bake 30 minutes.  Uncover, and continue baking until browned, 15-30 minutes.

pizza dough-fast

Ingredients:
1 TB Yeast
1 cup warm water
3 cups flour
2 TB sugar
1/2 tsp. salt

fill 1 cup with warm water and add yeast and sugar and mix.
Add to a large bowl flour and salt
Add water to flour and kneed for 3-5 minutes.  Dough should be moist but not sticky
Let dough rise for 5-10 minutes.

For pizza:
Spread dough out on pan, spread on sauce and toppings, bake at 375 for 20 minutes.

Oven cinnamon toast/ GF option

Ingredients:
Bread (GF bread)
Butter  (coconut oil)
Honey  (agave)
Cinnamon
Preheat oven on broil setting.  Place bread on a cookie sheet pan.  Spread with butter or coconut oil, drizzle honey or agave evenly on bread, then sprinkle with cinnamon.  Put Pan in oven, and watch closely, take out when nice and toasty.  I usually serve this with canned peaches,  or a smoothie

Gluten-Free Almond Blueberry Mini Muffins with Maple Cream Cheese Drizzle

Gluten-Free Almond Blueberry Mini Muffins with Maple Cream Cheese Drizzle

 

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Author: Brianne @ Cupcakes & Kale Chips

Serves: 24 mini muffins

Ingredients

• 1 cup almond butter
• 2 small bananas
• 2 eggs
  
• 1 t vanilla
• ½ tsp baking soda
• 1 tsp apple cider vinegar
• About 1 c blueberries
• Maple Cream Cheese Drizzle (see Note below)

        at Amazon

Instructions

1. Preheat your oven to 400°F. Spray with cooking spray or grease mini muffin pan.
2. Mix almond butter and bananas in a blender until pureed and smooth.
3. Add the eggs, baking soda, and vinegar, and blend well.
4. Place about 1 T of batter in each muffin cup. Top each one with about three blueberries. Divide the remaining batter between the muffin cups, about 1 T more on each.
5. Bake for 8-10 minutes.
6. Let cool for a few minutes in the pan, then remove from the pan to cool on a rack.
7. Drizzle with the Maple Cream Cheese Drizzle. I used a sandwich baggie with the corner cut off to put the Drizzle on the muffins.

Notes

Combine 2 T softened cream cheese (regular or light) and 2 T real maple syrup and stir until smooth.

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2.2.6

Healthy Chocolate Raspberry muffins

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Healthy Chocolate Raspberry Muffins

Author: Kelly Hutchinson

Serves: 12

 

Ingredients

• 1 c frozen raspberries
• 2 tbsp agave (or honey)
• 1 ¼ c whole wheat pastry flour (oat flour works great for GF)
• ¼ c unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 very ripe banana, mashed thoroughly
• ½ c unsweetened applesauce
• ½ c sugar
• ½ unsweetened almond milk (or other milk choice)
• 1 tsp vanilla or raspberry extract
• ¼ – ½ c chocolate chips (optional, I used mini)

Instructions

1. Preheat oven to 350° F. Prepare a cupcake/muffin tin with liners and spritz lightly with nonstick spray.
2. Microwave frozen raspberries for 1 minute. Add agave and mash raspberries into a sauce.
3. Whisk flour through salt in a large bowl.
4. Combine banana through extract in a smaller bowl.
5. Add wet to dry and mix until almost combined. Add chocolate chips, if using. Swirl in raspberry sauce until evenly distributed, but not entirely incorporated.
6. Pour into muffin tin. Liners will be almost all the way full.
7. Bake 20 – 25 minutes, until a toothpick comes out clean.
8. Remove from oven and allow to cool before enjoying.

Nutrition Information

Calories: 140 Fat: 2g Carbohydrates: 29g Fiber: 3g Protein: 2g

Pretzel Bread Bowls and Chicken Noodle Soup

Salted Pretzel Bread Bowls
Ingredients:
1 1/2 cups warm water
1 Tbs. sugar
2 tsp coarse sea salt
1 (1/4-ounce) package yeast
5 cups flour
8 cups water
1/4 cup baking soda
1 egg yolk
1 Tbs. water
Coarse salt
Directions:
Combine the water, sugar and sea salt in the bowl of a stand mixer fitted with a paddle attachment.  Sprinkle the yeast on top and allow it to sit 5-10 minutes until a layer of foam appears on the top of the liquid.
Turn the mixer on to low speed and add in the flour, one cup at a time and mix thoroughly.  Increase the speed to medium and knead for about 5 minutes until the dough is smooth and pulls away from the bowl.  While the dough is kneading, oil a large bowl.  Turn the dough out onto the counter and shape it into a ball.  Place the ball into the oiled bowl.  Cover with plastic wrap and store in a warm place for about an hour until the dough has double in size.
Preheat the the oven to 450 degrees.  Line a baking sheet with parchment paper.
Bring 8 cups of water to a simmer with the baking soda.  Meanwhile, divide the dough into 6 equal pieces (you can do 4 larger if you want) and roll into evenly shaped balls.  One by one, place the balls of dough into the boiling water for 1 minute, turning once.  Remove and return to the pan.
Mix the egg yolk, and 1 T water in  small bowl.  Brush the tops of each bread bowl and then sprinkle with coarse salt.  Slit an "x" into the top of each bowl.
Bake in the preheated oven for 12-14 minutes until golden brown

Once cool I cut off the top, and scoop out some of the insides, and then fill with soup

Chicken Noodle Soup Recipe
I used leftover rotisserie chicken, but if don't have that
for the chicken:
2 tsp. olive oil
1 pound chicken
1/4 tsp. sea salt
1/4 tsp. pepper

for the soup:
2 tsp. olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
3 celery, chopped
1 tsp. parsley
1 tsp. thyme
1/2 tsp. sage
1/2 tsp. oregano
8 cups chicken stock
2 bay leaves
8 oz. egg noodles or GF noodles

Directions:
for the chicken:
Preheat the oven to 400 degrees.  Brush the chicken breasts with olive oil on both sides and season with salt and pepper.  Roast in the oven for 20 minutes.  Remove from oven, cool, and shred with two forks.

for the soup:
heat the olive oil in a pot and add the onion, garlic, celery, and carrots with a small pinch of salt and cook for 5 minutes.  Add herbs and stir well.  Cook for another 7-8 minutes.  Pour in the stock and bring to a simmer, and cook for another 10 minutes. 
Add the noodles and continue until they are cooked through.  Add the chicken and remove the bay leaves.  Season with additional salt and pepper if desired.

The most amazing cinnamon rolls ever

Cream Cheese Cinnamon Rolls
For the Dough:
1 package (2¼ teaspoons) instant yeast
½ teaspoons, plus ¼ cup sugar, divided
½ cup whole milk, at room temperature
2 tablespoons light brown sugar
½ teaspoon vanilla extract
1 egg
1 egg yolk
2¾ cups all-purpose flour, plus more for kneading
¾ teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
For the Filling:
½ cup sugar
¼ dark brown sugar, packed
¼ cup finely chopped pecans
¼ cup finely chopped walnuts
1 tablespoon ground cinnamon
½ teaspoon salt
1/8 teaspoon ground cloves
2 tablespoons maple syrup
Other Ingredients:
4 ounces cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, divided in half, melted
For the Icing:
1½ cups powdered sugar
3 tablespoons whole milk
1. To Make the Dough: In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115°F. Stir to combine and let sit until frothy and foamy, about 10 minutes.
2. Add the remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat with a wire whisk until well combined. Fit the bowl onto the mixer, fitting with the dough hook attachment. Add the flour and salt and mix on medium speed until the dough just begins to come together. Turn the machine on medium-high and knead the dough for 4 minutes.
3. Add the butter and continue to knead for about 6 minutes. The dough will be wet and sticky. Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough. The dough still might be a little sticky, which is ok. Set the dough to rest in a large greased bowl. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
4. While the dough rises, make the filling. Combine the sugar, dark brown sugar, pecans, walnuts, cinnamon, salt and cloves in a large bowl. Stir to combine. Stir in the maple syrup. Set aside.
5. When the dough has doubled in size, dump it from the bowl onto a heavily floured work surface. Gently knead the dough until it is no longer sticky, adding more flour as needed. Work the dough for about 1 or 2 minutes. Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.
6. Using a floured rolling pin, roll the dough into a 10 x 10-inch square.
7. In a small bowl, mix the cream cheese with a knife until it’s smooth and spreadable.
8. Spread the cream cheese evenly over the dough square. Fold the square into thirds like you would fold a letter to fit into an envelope. Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.
9. Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle. You may find that some cream cheese sneaks through. Be as gentle as possible with the dough, but continue to work it until you reach the size you need.
10. Turn the dough so that the short sides are parallel to you.
11. Brush the top of the dough with half of the melted butter. We’ll use the rest of the butter after the rolls are baked.
12. Pour all of the filling onto the dough. Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed. Lightly press the filling into the dough.
13. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder seam side down on a cutting board. Using a sharp, thin knife, trim off the uneven edges.
14. Cut the cylinder into 8 equal slices. Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch baking dish. Cover the pan with plastic wrap and set aside in a warm place to let rise for 2 hours. You may also refrigerate rolls overnight.
15. Heat the oven to 375 degrees F. Uncover the rolls. If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking. Bake until golden brown, about 30 minutes.
16. Transfer the pan of cinnamon rolls to a cooling rack. Brush with remaining melted butter. Let cool for 5 minutes.
17. Make the icing: Whisk together the sugar and milk in a small bowl until smooth, adding more sugar or milk to reach your desired consistency.
18. Dip the tines of a fork into the icing and drizzle over the rolls. Serve warm or at room temperature.

Quick French Bread

The ingredients are basic and simple too. Here they are:

• 2 1/2 Cups Warm Water
• 2 T. Yeast
• 2 T. Sugar
• 1 t. Salt-(I used 2 tsp)
• 3 T. Oil
• 5 1/2 -6 Cups Flour

First: Add yeast and then sprinkle the sugar over the 2 1/2 cups of water. Let it sit for about five minutes until you see the yeast get all bubbly on top.

Next: Stir in the salt, oil, and flour.

Then: Knead the dough for a few minutes until it is smooth and pulls away from the bowl like this...

Then cover your bowl with a warm wet towel and let the dough sit for about 15 minutes.
**Update: Tip - put a bowl of water in your microwave and turn your microwave on for two minutes. Then take the bowl of water out and set your bowl of bread dough in the warm microwave for the 15 minutes. This moist, warm envirmonment makes the bread rise a lot faster.

After 15 minutes the bread dough looks like this!

Next, divide the dough into two long loaves (rolling like a jelly roll and tucking in the ends). Place both loaves side by side on a greased cookie sheet. Then take a knife and slash the tops of each loaf diagonally. Allow the loaves to sit for a few minutes while you preheat your oven to 375.(  I baked at 400, for 25 min. and threw ice cubes on the bottom of the oven to create steam, for  a nicer crust) Bake for 30-35 minutes until golden brown.

Yum! It's soft in the middle and slightly crunchy on the outside.

{...and in real life it turned out a lot more brown than it shows in the picture below.}

**Optional: For an extra cruchy crust, mix together one egg white with 1 T. cold water and brush on cooked bread and cook for another 3 minutes.

Rolls

In a saucepan combine:
2 c. milk
1/2 c. shortening
1/2 c. sugar
Bring to a boil, then cool

In a small bowl, combine:
1 c. lukewarm water
2 heaping T yeast
2 tsp sugar
set aside and let dissolve.

When the milk mixture has cooled to lukewarm, pour into mixer.  Add 1 cup of flour, all of the yeast mixture, 2 1/2 tsp. salt and 3 beaten eggs.  Beat until smooth.  Add 7 cups of flour, a little at a time until dough pulls away from the sides of the bowl but is not stiff.
Place dough in a greased bowl, cover with plastic wrap that has been sprayed with cooking spray, and let rise in a warm place until dough has doubled in size.  Punch down, cover, and let rise again until doubled in size.

After dough has risen a second time, divide in halr.  Place on a floured board or counter.  Roll out until 1/2 inch thick and cut into circles.  Place on a greased cookie sheet so rolls are almost touching.  Let rise about 30 min.  Bake at 375 degrees for 12-15 minutes or until golden brown.

If you'd like to make crescent rolls.  Divide dough into 3 or 4 balls, roll out, cut each circle into 8 triangles with a pizza cutter.  Roll each triangle up starting from the large end, shape into crescents.

Light and Fluffy Gluten Free Biscuits

1 1/2 c. brown rice flour
2 c. corn starch/Potato starch/Arrowroot starch/flour (last time I used 1/4 c potato, 3/4 c. arrowroot, and 1 c. corn)
1/2 c. sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xantham gum
1 stick of Diary free butter (Earth butter)(last time I used coconut oil, it worked awesome)
1 1/4 c. Almond/Coconut milk (last time I used 3/4 c. coconut milk kefir, and 1/2 c almond)
1 1/4 c. water
1 T cider vinegar
1 egg, beaten

1. Preheat your oven to 350 degrees
2.  In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xantham gum.
3.  Grate the butter into the flour using the small holed side of a box grater.  Mix he butter into the flour so that there are no large balls of grated butter.
4.  Add the milk, water, vinegar, and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
5.  Using a large spoon, drop the dough onto a greased pan to make 16 biscuits.  Cook at 350  degrees for 15 minutes or until golden brown.

Banana Bread (Gluten Free)

Ingredients:
4 eggs
4 or 5 ripe bananas, mashed
1/2 c. agave
1/2 c. unsweetened applesauce
1 tsp. real vanilla
1-1/2 c. brown rice flour
1/2 c. sorghum flour (or amaranth)
1 tsp. baking soda
1/2 tsp. salt
1/3 c. melted conconut oil

Instructions:
1.  Preheat oven to 350
2.  In a mixing bowl, beat eggs lightly.
3.  Add mashed bananas, sugar, applesuace, and vanilla and mix
4.  melt coconut oil on stovetop.
5.  Add to wet mixture, flours, and salt and baking soda.  Mix until all ingredients are moist.
6.  Fold in melted coconut oil, just until blended
7.  Pour batter evenly into 2 greased loaf pans.
8.  Bake for 45 minutes or until bread is not longer wet in the middle.
9.  Remove from pans after about 10 minutes and cool on wire racks.

Irish Soda Bread

1 tsp. salt
12 oz club soda
3 c. flour
1/4 c. sugar (white or brown)
1/4 c. butter, melted
1 tsp. oregano
1 tsp. baking powder

1.  Combine flour, baking posder, suagr, oregano (or herb of choice) and salt in a large bawl.
2.  Stir in club soda just until mixed
3.  Pour into a sprayed loaf pan
4.  Pour the melted butter over the top
5.  Bake at 375 F for 1 hour
Optional (instead of an herb bread, leave it out, and sprinkle the top with cinnamon/sugar mix to make a wonderful breakfast bread)

Flax and Oat French Bread/Whole Wheat Bread

1/4In Kitchen Aid Mixer put:
4 cups warm water
1 1/2 T yeast
1/4 c. agave
1/2 T salt
1/4 c. olive oil
2 c. oats
1/4 c. ground flax seeds
1/2 c. oat bran or wheat germ
5 c. whole wheat flour
4 -5 c. unbleached flour

Knead for 10 minutes.  Let dough rest on counter for 10 minutes.  Divide into 4 equal portions, and either put into a loaf pan, or divide into 3 more equal portions and braid, and put on pan with cornmeal.  Mix 1 egg with 1 T water in small bowl, and brush mixture on loaves.  Sprinkle with flax/sesame/poppy seeds.  Let rise in cold oven 20 minutes, then turn on oven to 350 degrees and set timer for 40 min.  Removed when golden brown.

Whole Wheat Pumpkin Bread

4 eggs
3 1/2 c sugar
3 1/2 c pumpkin ( large can)
4 1/8 c whole wheat flour
3 1/2 tsp soda
2 1/2 tsp cinnamon
3/4 tsp cloves
2 tsp salt
Mix all ingredients together.  Add 1 cup of chocolate chips (I use semi-sweet).  Bake at 350 degrees for 1 hour

Zuchinni Bread (Whole Wheat)

3 eggs-well beaten
3/4 c. canola or olive oil
1 1/2 c. honey or agave
2 cups grated zucchini
3 tsp. vanilla
3 1/2 cups whole wheat flour or GF flour if desired
1/4 tsp. baking powder
1 tsp. soda
3/4 tsp. nutmeg
1 tsp. salt
3 tsp. cinnamon

Mix together first 5 ingredients well, then sift together remaining ingredients and add to the wet ingredients.  Add a package of milk chocolate chips if desired.(and I always desire them )
Bake at 300 degrees for 45 minutes or until toothpick comes out clean.  Makes 2 loaves