Monday, September 6, 2010

Late Night Baking....

So, as you know last night I was baking. I thought I would use the giantic zucchini that I got at the Pittsburgh Public Market... I wanted to make muffins and 2 loaves of parmesan zucchini bread, but I only had enough parmesan cheese for 1 loaf... I wasn't going to run out to the store at 11:45pm just for cheese.... ok, so I though I'll make a zucchini cake... well they turned into cupcakes, since I had the left overs of my mexican lasagna in my 9 x 13 pan.... So, I'm making the batter for the cupcakes... I do not have any coco powder :( See, I should of went to the store! Thank god I had 2 squares of baking chocolate, which worked out pretty good for a substitute....

Zucchini-Chocolate Chip Muffins

1 1/2 cups all-purpose flour
3/4 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tbsp lemon juice
1 tsp vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts

In a bowl, combine flour, sugar, baking soda, cinnamon and salt.
Combine the egg, oil, milk, lemon juice and vanilla; mix well.
Stir into dry ingredients just until moistened.
Fold in zucchini, chocolate chips and walnuts.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350º for 20-25 minutes.

Parmesan Zucchini Bread

1/3 cup olive oil
2 cups flour
1/3 cup milk
2 eggs
1 cup grated Parmesan cheese
2 tsp baking powder
1 1/2 tsp salt
1/4 tsp pepper
1 cup shredded zucchini

In a small bowl, whisk oil, milk, and eggs.
In a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Mix in zucchini, then egg mixture until just moistened.
Pour batter to prepared loaf pan.
Bake at 375º, 60 to 70 minutes, until a toothpick inserted in center comes out clean.
Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.

Mom's Zucchini Chocolate Cake

½ Cup Margarine
½ Cup Oil
1 ¾ Cup Sugar
2 eggs
1 tsp Vanilla
½ Cup Sour Milk
2 ½ Cups Flour
4 Tbsp. Cocoa
½ tsp Baking Powder
1 tsp Baking Soda
½ tsp Cinnamon
½ tsp Cloves
2 Cups Shredded Zucchini
¼ Cup Chocolate Chips

Cream Margarine, oil and sugar, add eggs, vanilla and milk.
Add dry ingredients mix well.
Stir in zucchini, blend well.
Pour batter into 9x13 pan or makes 24 cupcakes.
Sprinkle top with chocolate chips.
Bake in 350° oven 25-30 minutes.

Today is my day off from cooking :) Going to my mom's house with Matt for Labor day.... It's so nice to have a 3 day weekend... even better, have a 4 day work week and going on vacation next week! Woo hoo! :)

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