COOKING WITH CLORIS - CHERRY CHOCOLATE CHIP ZUCCHINI BREAD

I’ve mentioned previously how disappointing the zucchini crop was this year, but Cloris recently found a huge zucchini hiding under a tomato plant when she went to pull the dead plants in her garden. She scooped out the seeds, grated the zucchini, and froze it in two cup portions in plastic freezer bags to use for baking and in soups and spaghetti sauce over the winter. Here’s one of her yummy zucchini bread recipes. -- AP

Cherry Chocolate Chip Zucchini Bread

makes 2 loves

Ingredients:

3 cups flour

1/2 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3 eggs

2 cups grated zucchini (seeded, skin on)

3/4 cups vegetable oil

3 teaspoons vanilla

1 cup dried cherries

1 cup chocolate chips

Soak cherries in water while preparing batter.

Mix eggs, oil, vanilla, and zucchini together.

Reserve 2 tablespoons flour. Mix remaining dry ingredients together. Sift together with wire whisk.

Add dry ingredients to wet ingredients, mixing well.

Place remaining flour in a plastic Ziploc bag. Add drained cherries and chocolate chips. Seal bag and shake to coat cherries and chips. Fold cherries, chips, and any remaining flour into batter.

Pour evenly divided into two greased loaf pans. Bake at 350 degrees 50-60 minutes or until knife inserted in center comes out clean.

COOKING WITH CLORIS -- CHOCOLATE-CHERRY BREAD PUDDING

Today Cloris offers up a fabulous bread pudding you can serve as a dessert or as a side dish with your Easter ham. -- AP

CHOCOLATE-CHERRY BREAD PUDDING

Ingredients:
non-stick cooking spray
10 cups cubed French bread
4 eggs
1 cup Nutella
2-1/2 cups milk
1/2 cup sugar
1 Tablespoon vanilla extract
1/4 teaspoon salt
1 cup cherry preserves

Spray inside of slow cooker with non-stick spray. Place bread in cooker. Place eggs in mixer and whip. Continue whipping as you add Nutella, then milk, sugar, vanilla, and salt. Pour over bread. Press down bread to submerge it in the liquid batter. Add spoonfuls of the cherry preserves on top of the bread. Cover and cook on high for 3 hrs. Remove lid and cook an additional 15 minutes.

One of the things I like best about this recipe (besides the fact that it’s unbelievably yummy) is that you don’t need to use the oven. Holidays are always such a juggling act when it comes to all the dishes that need to be baked at varying temps for different amounts of time. Using the slow cooker means one less dish to juggle. 


Readers, don't forget to post a comment to be entered into this week's drawing for a book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS -- CHERRY CHOCOLATE ZUCCHINI MUFFINS

Zucchini is the gift that keeps on giving. Sick of it yet? Fear not. Today Cloris offers up a zucchini muffin with a twist. -- AP

CHERRY CHOCOLATE ZUCCHINI MUFFINS

Ingredients:
3 eggs
3/4 cup vegetable oil
3 teaspoons vanilla extract
3 cups all purpose flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups grated zucchini
3/4 cup chocolate chips
1/2 cup dried cherries

Beat eggs, then stir in oil and vanilla. Mix all dry ingredients together. Gradually add dry ingredients to egg mixture. Mix until smooth. Fold in chocolate chips and cherries.

Coat muffin tins with non-stick spray. Fill tins 3/4 full. Bake 20-25 minutes at 350 degrees.

Makes 15-18 muffins.

Thanks, Cloris! Eating your veggies never tasted so good. How about the rest of you? Any great zucchini recipes? Post a comment to be entered in the drawing for a free book from our Book Club Friday guest author. -- AP