Chocolate Zucchini Bread


This is a recipe of mine “Chocolate Zucchini Bread with my Aunt Dorothy’s Recipe combined”  I just loved her home made Chocolate cake & my Zucchini bread, so with some adjustments, this is what I came up with..

Preheat oven @ 350°

Grease & flour (2)  8” x 4”    Loaf Pans & set aside, OR (1) 9” x 5” pan

“Wet Ingred.”
3 eggs (beaten frothy)
1 1/2 tsp. vanilla
1/2 cup. Buttermilk
1/2 cup veg. oil
2 cups (grated zucchini)
DRAINED WELL

#2 Grated Zuccinni

“Dry Ingred.”
2 cups flour
1/4 cup coco powder
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. cinnamon, 1 tsp. salt,
1/2 tsp. B-Powder
2 tsp. B-Soda
Dash of fresh ground nutmeg
1 cup chopped nuts of Ur choice

#4 Flour, dry ingred

Option:          1/2 cup chocolate chunks

Directions:
Beat eggs till frothy & lemon color. Add in your white & brown sugar, than add in the Buttermilk, oil, & vanilla. Set aside.

3 eggs

3 eggs

Combine:
Your dry ingredients in a bowl using a sifter or strainer or just whisk all together in a bowl.

Flour, coco powder, cinnamon, b/powder, b/soda, salt & nutmeg
Add your dry ingredients to the wet ingredients, (BUT DO NOT) over beat ingredients (the cake becomes tuff & dry)

Next remove the beaters & FOLD in by hand the zucchini, nuts & chocolate chunks. Add mixture to your pans & bake till done, test with toothpick, Also do not over bake the zucchini bread. Enjoy warm or cold.. STORE IN THE FRIDG…

Bake for 1 hr. & test cake as needed, it may NEED 10~15 min. more.
Let cool completely on wire racks until ready to wrap in plastic & foil.

#10 Fold in Zuke

#9 Add dry ingred #1 9 x 5 Pan
Zuchinni Chocolate Bread #3

Chocolate Zucchini Bread

Chocolate Zucchini Bread

P.J.’s Southern Peach Cake


Ingredients:

3 cups Flour
4 eggs
2 1/2 cups white sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup canola oil OR vegetable oil + 3 tlbs
1/2 cup fresh orange juice
2 tsp. almond extract OR vanilla paste
1/2 cup fresh coconut (option if you don’t like it)

Peach Mixture:

About 3 tlbs of Amaretto Liquor
Dash of fresh grated Nutmeg
1/4 C. lemon juice, ** this mixture preserves the color of the peaches **

Prepare Peaches:

4 cups fresh peaches, cored & DICED, save some SLICED ONES FOR THE TOP
3 tlbs of Amaretto, and 1/4 C. lemon juice
Soak peaches in lemon juice, Amaretto & nutmeg mixture & set aside
For about 10 ~ 15 min while mixing the batter.

Directions:

Preheat Oven @ 350º, Grease with Crisco & flour a one 10” tube cake pan.
Drain the Peaches (REAL WELL)
Bake @: 350º for 1 hr. & 8 min OR use your air convection to help bake!
One MUST use your own discretion for air convection.

Continued Directions:

Mix eggs, sugar & oil till blended. In a bowl Wisk the flour, baking powder and salt.
Alternate with flour, OJ, & vanilla or the almond extract to the egg & sugar mixture.
Mixture will be fairly stiff. Hand fold in the drained peaches.
Fill your prepared tube pan with batter
Now arrange some of the SLICED peaches on the top for presentation
Bake as directed. Or you can use the air convection to help bake.

When the cake comes out done, but may need additional 8 min
Turn off oven But leave the door closed.
Use toothpick to double check cake.
Cool cake in pan till easy to touch, then invert pan to a dish.
Then turn cake up-right so peaches are on top.
When cake is completely cool, Wrap in foil & keep refrigerated.
Cake must be refrigerated to preserve the cake. But should be served at room temp.

Peach Cake #1

Peach Cake #2

Lemon Poppy Seed Pound Cake


  • Ingredients:
  • 3 C. flour
  • 2 C. sugar
  • 2 tbsp. Poppy Seeds
  • 4 eggs
  • 1/2 lb. butter
  • 1 C. Buttermilk or (make ur own) sour milk (see notes *)
  • 1/2 tsp. B-soda
  • 1/2 tsp. B-powder
  • 4 tsp. grated lemon zest
  • 1 tsp. vanilla

Notes *  to make sour milk: use 1 tablespoon of lemon juice, added to one cup of room temp milk.  You must put the lemon juice in the dish/cup FIRST followed by the milk. if you do this part first, you can see the milk start to curdle, this is what you want.  It might take any where to 20 min to an hour. So let it sit.

Instructions:

Combine all ingredients in a bowl & beat for 1 ~ 2 min. Pour mixture into a greased & floured Bundt pan. Bake @ 325 degrees for 55 ~ 65 min or till done using a toothpick coming out clean.

Also: This recipe can be put into loaf pans, but the bake time may be adjusted.

A glazed Icing is Optional!

Lemon Poppy Seed Cake