Zucchini Bread

We have so much zucchini in our garden that we decided to try this recipe.  It is so "yummy" we have made it 2 times in the last 2 days.  Today we made it with 1/2 whole wheat flour and it was still delicious!

2 1/4 C flour
2 t cinnamon
1/8 t ground cloves
1/2 t salt
1 1/2 t baking soda
1/2 C canola oil
3/4 C granulated sugar
1/2 C brown sugar
3 eggs
2 t vanilla

1/2 C sour cream
3 C grated zucchini  

Topping:
2 T white sugar
2 T brown sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.

Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.

Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and beat to combine. Mix in zucchini.

Add dry ingredients and mix just until combined. Divide batter between 2 pans. Bake for 50-60 minutes or until a knife comes out clean.

Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it from the pan or it will come out in chunks!

Blueberry Muffins To Die For!

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Chocolate Granola Bars

4 1/2 cups oats

1 cup whole wheat flour (should be less I think)

1 t. baking soda

1/4 t. salt

1 t. vanilla

2/3 softened butter

1/2 c. honey

1/3 c. brown sugar

1 c mini chocolate chips

Preheat oven 325. Lightly grease jelly roll pan. In large mixing bowl combine oats, flour, baking oats, vanilla, butter, honey, brown sugar. Stir in chocolate chips. Press into pan. Bake for 18 minutes or until golden brown. Let cool 10 minutes cut into bars. Let cool completely remove from pan. Freezes very well.

We like these better right out of the freezer! YUM!

Granola Bars

These are hearty, nutty granola bars, we have to double this or else they are gone waaayyy toooo fast!! This recipe makes great use out of the winco bulk section...

2 cups rolled oats

½ cup raw sunflower seeds

1 cup sliced almonds

½ cup wheat germ

½ cup honey

¼ cup packed brown sugar

2 tablespoons butter or coconut oil plus extra for pan

2 teaspoons vanilla

1/2 teaspoon salt

dried fruit or mini chocolate chips

Directions: Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week. When adding chocolate chips, let mixture cool a bit before adding and pressing into pan or they will melt. When using dried fruit, mix in just before pressing in pan to bake. Natural peanut butter is mega tasty in this also!