1 A Penny. 2 A Penny. Hot Cross Buns

Growing up every year on Good Friday we would make Hot Cross Buns.  Since getting married and raising my own family I have done the same thing. It is such a fun tradition. BAP and SSP love the excitement of seeing little rolls with frosting crosses pop out of the oven. This year I tried a new recipe.  They did not look so pretty (so no picture) but they were delicious; we all loved them.  If you have every watched the show "The Great British Bake-Off" you would recognize the familiar name of Paul Hollywood.  This recipe is his...delicious.

Paul Hollywood's Hot Cross Buns
adapted from: http://paulhollywood.com/recipes/easter-hot-cross-buns/

Dough
4 cups flour
2 tsp salt
1/3 cup sugar
1 T yeast
2 eggs (I accidentally forgot)
1/2 cup water warmed with 1/2 cup warm milk
2 T butter melted in the milk and water

Fold in:
2 tsp cinnamon
1/2 cup raisins
1/2 cup peeled and finely diced apple
1/3 cup orange marmalade, melted

Cross
1/4 cup flour
1/4 cup powdered sugar
just a enough water to make a thick paste

Glaze
1/4 cup orange marmalade, melted

Mix together in a large mixing bowl the dough ingredients; fold in apple raisin mixture.  Let rest covered and rise until doubled. Shape into 12 rolls.  Place on parchment paper. Let rise again. While rising this second time preheat oven to 425. Next pipe on crosses. Bake 20 minutes.  When rolls are still warm brush on the melted marmalade. Let cool slightly and enjoy.

Tea Parties

Growing up, my sister and I had the occasional tea party (even if all our brothers were included in the fun).  The other day I had the honor of watching my nieces and we had a tea party at Oma's house.  So much fun.  I made these first thing in the morning (as BAP got ready for school), so we were ready for our party at 930am.  They are so delicious...so hard to eat just one.

Cinnamon Chip Scones

adapted from: http://www.melskitchencafe.com/amazing-cinnamon-chip-scones-best-basic-scone-recipe/

3 1/2 cups flour

1/3 cup sugar

2 t baking powder

1/2 t baking soda

3/4 cup COLD butter, cubed

1 cup buttermilk

1/2 t vanilla

1/4 t almond extract (my addition)

3/4 cup cinnamon chips (the mini ones)

2 T butter, melted

1/4 cup sugar

Warm the oven to 400. In a food processor, cut butter into flour, sugar, baking powder and baking soda. Slowly pour in milk, vanilla and almond.  Remove to a lightly floured surface and fold in cinnamon chips.  Roll out and cut into scone shapes.  (Since our tea party was with the nieces, I used a donut holer). Place on a parchment lined cookie sheet. (This made about 28 small cakes). Brush with butter and sprinkle with sugar. Bake about 15-20minutes until lightly golden.

Soft & Chewy

Every Lent Mom, my sisters (including a few sister in laws) and I make pretzels for our families to enjoy.  Last Friday as I was thinking about what I was going to make for dinner, it dawned on me that I had not yet made pretzels this season.  Well with Lent more than half over, I had better hop to it. I found this recipe, tweaked it a bit and got to work.  BAP and SSP gave me a double thumbs up as they tried one (thank you for being Mommy's taste testers).

Pretzel Twists
adapted from: http://www.justataste.com/homemade-soft-pretzel-twists-recipe/

1 1/2 cups warm water
1 T sugar
2 t kosher salt
1 T yeast
4 1/2 cups flour
4 T butter, melted (plus 2 cubes)

Combine all ingredients together (except for 2 cubes of butter) in a stand mixer; mix together for about 5minutes until soft dough forms.  Set aside in a greased bowl.  Cover with plastic wrap and let rise for at least an hour (mine was closer to 2 or 3). Cut into 24 even chunks.  Roll each chunk into a long snake.  Twist and shape how you would like your pretzels to look.  Do this 24 times. Place on parchment paper. Preheat oven to 450.  Meanwhile bring 10cups of water mixed with 2./3 cup baking soda in a saucepan. Boil. Using a slotted spoon or spider place 1 pretzel into the water. Submerse for 30 seconds.  Remove and place back on the baking sheet. Repeat.  Bake for 10-12minutes (these pretzels brown quickly). Watch them carefully. As the pretzels bake, melt 2 cubes of butter (I used 1 salted and 1 unsalted). Brush pretzels immediately when they come out of the oven.  Let rest and soak up all the butter. Remove from sheets and store in an airtight container once they are cooled.

Clovers A Plenty

I made these rolls for Thanksgiving meals; they were a hit (especially warmed and slathered with softened butter).

Clover Leaf Rolls
adapted from: http://tastykitchen.com/recipes/breads/buttery-cloverleaf-thanksgiving-table-dinner-rolls/

1/4 cup warm water (just used additional buttermilk)
2 T yeast
1 1/4 cups warm buttermilk
1/3 cup butter, softened
1/4 cup sugar
1 t salt
4 cups flour
2/3 cup butter, melted

Combine all ingredients (except the melted butter) in a large stand mixture.  Knead until all ingredients combine well and don't stick to the bowl (you may have to add additional milk or flour). Grease a large bowl, place dough in it, cover with plastic wrap.  Let rise until doubled (at least 45minutes.) Preheat oven to to 375.  Divide rolls (after rolling in melted butter) into 15 well greased muffin wells. Using clean scissors snip the dough 3 times to form 3 sections of dough in each cup.   Bake for 10minutes.  Reduce oven temperature to 350 and bake an additional 15-20minutes.
NOTE: Alternate method: roll dough thin and brush with the butter. Roll as you would cinnamon rolls and divide dough into each muffin well. Bake as above.

Zucchini Running Through My Veins

This year we had some zucchini.  Even though it was not a bumper crop like in years past, we still got a fair amount of produce.  I made these yummy morsels one more when the boys and I went to visit my aunt. The three of them loved them (I have to take their word on it).  Happy Feast of Saint Francis!

Orange Zucchini Muffins
adapted from: http://www.shugarysweets.com/2015/08/cranberry-orange-zucchini-muffins

2 cups flour
3/4 cup sugar
2 t baking powder
1/2 t baking soda
1 cup shredded zucchini (I just grated a small one)
2/3 cup milk
6T butter, melted
1 egg
1 1/2 t orange zest (or 1 t lemon extract)
50 frozen cranberries

Mix all ingredients (except cranberries)  together in a large bowl.  Pour 1/3 cup batter into the wells of 1 (12cup) muffin tip. Top each muffin batter with 4 cranberries.  Bake at 350 for 15-20minutes until a toothpick comes out clean.

Corn Bread Deliciousness

I love corn bread especially served warm lathered with butter and syrup or chili.  I made this recipe as an accompaniment to go with some.  It was delicious.

Cornbread
adapted from: http://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread/

2 cups cornmeal
1 t baking soda
2 t baking powder
1 egg, beaten
4 T butter, melted
1 1/2 cups butter milk (I used 1/4 cup jalapeno cream cheese as part of this)
3 T sugar

In a large bowl mix together the dry ingredients.  Slowly incorporate the wet.  Pour into a well-greased 8inch square pan.  Bake at 400 for 25minutes.

Sweet & Tasty

Today is my dear sister in law's birthday.  For St Patrick's Day this year I made one of her delicious recipes.  The boys loved it; especially my bread-aholic son SSP. He loves just butter sandwiches. Crazy kid! I think he would live on bread and butter if I let him.

Sweet Irish Bread
adpated from: http://beautifulmess46.blogspot.com/2013/03/sweet-irish-morning-bread.html

1/4 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream (or plain yogurt)
2 cups flour
1/4 t salt
1/2 t baking soda
1 t cream of tartar
1 cup raisins, softened in 1/4 cup water with a splash of lemon extract (I microwaved these ingredients together for a few seconds)

In a large mixing bowl combine butter and sugar.  Stir in eggs and sour cream.  In another bowl/measuring cup, mix together flour, salt, baking soda and cream of tartar.  Slowly add to wet ingredients.  Stir/fold in raisins. Pour in a well-greased 9x5inch bread pan.  Bake at 350 for an hour. This bread smells wonderful as it bakes. Serve warm with a slather of butter or without (whatever suits your fancy).

Simple & Delicious

Today is my grandparent's anniversary.  If they were living, they would have been married 67years. I think of them often. This recipe is in honor of them.  I love and miss you, Grandma and Grandpa!

Crescent Roll Cinnamon Rolls
adapted from: http://www.thehungryhousewife.com/2012/03/crescent-cinnamon-rolls.html

1 pkg crescent rolls, separated into 8 triangles
1/4 cup butter, softened
1/4 cup sugar
1 T cinnamon

Preheat oven to 375.  Combine butter, sugar and cinnamon.  Spread evenly on each triangle.  Roll up as in making traditional crescent rolls.  Bake 10-12 minutes.

Smells & Tastes Like the Holidays

I absolutely love this time of year...especially when you can be all cooped up in the house on a cold snowy day.  On days like this, I just love baking yummy treats (our house smells like cinnamon right now...so perfect).

Roasted Salty & Sweet Pumpkin Seeds
adapted from: http://www.sidewalkshoes.com/2014/10/sweet-salty-roasted-pumpkin-seeds.html

2 cups pumpkin seeds, washed off (I soak mine in salt water in a covered container overnight, then rinse off really well when ready to use)
1 t kosher salt
2 T brown sugar
1 T olive oil
1 t balsamic vinegar
1 t vanilla extract

Mix all ingredients in a bowl.  Spread out on a parchment lined cookie sheet.  Bake at 350 for 10minutes. Flip over with a spatula and bake an additional 5 to 10minutes longer.  Cool completely. Place in an airtight bag until ready to eat. Enjoy!

Chocolate Pumpkin Swirl Bread
adapted from: http://www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=1721670

1 3/4 cups flour
2 t cinnamon
1 t baking powder
1/2 t baking soda
1/2 t salt
2 eggs
1 1/4 cups sugar
1/2 cup butter, melted (cooled)
1/2 cup buttermilk
2 t vanilla
1 cup pumpkin
2 T cocoa poder

In a bowl sift together flour, cinnamon, baking powder, baking soda, and salt.  In a large mixing bowl cream together sugar and eggs.  Add melted butter, buttermilk and vanilla. Slowly add flour mixture. Remove half the batter from the bowl; set aside. Add cocoa powder to other half in the mixing bowl. Layer batter layers in a greased/floured bread pan.  Swirl with a knife.  Bake at 350 for about 1 hour.  Cool for 5minutes. Remove from pan; cool completely on wire rack.

Gingerbread Cupcakes with Lemon Glaze
adapted from: http://daintymorsels.com/2012/11/19/garam-masala-gingerbread-cupcakes-with-lemon-ginger-buttercream/

Cake
1 1/2 cups flour
1 t baking soda
1/2 t cinnamon
1/4 t ground cloves
1/8 t ground allspice
1/2 t ground ginger
3/4 t garam masala
1/2 t salt
1/2 cup butter
1/4 cup water
1/2 cup brown sugar
1/2 cup molasses
3 eggs

Glaze
1 cup powdered sugar
3 T milk
1/2 t lemon extract

Preheat oven to 350.  In a small bowl combine butter and water; melt. Sift together flour, salt, baking soda and spices.  Beat together molasses and brown sugar until smooth; add eggs one at time (beating well after each one).  Add flour slowly until just incorporated; slowly add butter mixture. Place cupcake liners in 36mini cupcake pan; use a 1T measure of batter in each well. Bake for about 10minutes. While cupcakes are cooling combine powdered sugar, milk and lemon extract for glaze. Cool cakes completely then drizzle with lemon glaze.

Memories of Living at Home

It has been looking and feeling more and more like fall around here, I thought since it was cooler outside I would make some delicious warming chili.  Growing up Mom  often would make cornbread on the side to serve with the chili or later for breakfast (with butter and syrup). Good memories.  I now was on a mission to find the perfect gluten free cornbread.  This recipe nailed it!

Perfect Gluten Free Cornbread
adapted from: http://veronicascornucopia.com/2011/02/23/homestead-cornbread/

2 cups cornmeal
1 T aluminum free baking powder
1 t baking soda
1 t salt
1 1/2 cups buttermilk
2 eggs
4 T oil

Combine dry ingredients in a bowl.  Next in another bowl combine the liquid ingredients.  Slowly add the wet to the dry. Mix until just mixed.  Grease really well an 8inch square pan.  Pour batter into pan. Bake at 425 for 25minutes (until toothpick comes out clean). Serve warm.

In Memoriam

Often times when my dear husband and I were dating, we would have biscuits and gravy for breakfast on Saturday mornings (I would stop by a local bakery on the way to his place).  I started enjoying this simple comfort food in college; he has loved it since he first had it (not sure when that was). I thought I would surprise him and make some for breakfast recently.  However I had to find the perfect biscuit recipe that was gluten free. This recipe was not only that but very tasty and delicious, as well.

Gluten Free Biscuits
adapted from: http://simplygluten-free.com/blog/2011/07/gluten-free-biscuits.html

1 1/2 cups white rice flour
3/4 cup potato starch
1 T baking powder
1/2 t salt
1 stick butter
3/4 cup milk

Preheat oven to 400.  Line a cookie sheet with parchment or grease well.
Place flour, starch, baking powder and salt in a food processor.  Mix well. Cut in butter until crumbly sand-like texture . Slowly add milk just until it comes together. Place on a floured surface (use more rice flour or potato starch). Roll out until it is about 3/4 inch thick.  Cut into biscuits.  Place on cookie sheet.
Bake about 25minutes.

Wrapped Up Perfectly

Since going Gluten Free I have been on the lookout for good gluten free recipes (without the funky taste of gluten free).  This recipe for homemade flour tortillas is excellent. We are having chimichangas tonight...perfect.

Gluten Free Tortillas
adapted from:   http://www.barefeetinthekitchen.com/2013/10/best-gluten-free-flour-tortilla-recipe.html

2 cups rice flour
1/2 cup potato starch
2 t xantham gum
2 t salt
1/4 t baking powder
1/2 cup warm water
1 T honey (oops, forgot this)
6 T milk, plus 1 t vinegar
6 T olive oil
2 eggs

Combine all dry ingredients in a food processor; whiz slightly. In a large measuring cup, mix wet ingredients thoroughly.  Slowly add wet to dry.  Let rest at least 20minutes.  Cut into golf ball size balls (there will be 12 balls); mixture reminded me of playing with modeling clay.  Roll out on to a floured surface (with additional potato starch) super thin. Place on a piping hot griddle.  Cook until slightly firmed up (about 90-120seconds per side).  Store in a zip bag after they have cooled slightly.

Happy Easter

Happy Easter!  Jesus Christ is risen. He is risen indeed; Alleluia!

Today we celebrate with gooey cinnamon rolls.  These rolls are splendid. Even though I have never had a cinnabon cinnamon roll, these were outstanding; even if they are gluten free.  BAP loved them too; he had 2 (and probably would have eaten the whole pan if I would have let him).

Cinnamon Rolls
adapted from: http://recreatinghappiness.com/breakfast-recipes/gluten-free-cinnabon-copycat-cinnamon-roll-recipe-updated-and-now-easier-to-make/

Rolls
2/3 cup milk, warmed
2 T butter, melted
1 T yeast
1/4 cup white sugar
1 1/2 cups gluten free flour mix
1/2 t baking soda
1 T baking powder
1 egg
2T olive oil
1/2 t vanilla

Filling
1/4 cup butter, softened
2 T cinnamon sugar
1/3 cup brown sugar

Frosting
4 T butter, softened
4oz cream cheese
1 1/4 cup powdered sugar
salt

Preheat oven to 350. Grease a 10inch cast iron skillet.
In a mixing bowl combine milk, butter and yeast with sugar; add egg, oil and vanilla.  In a separate bowl combine flour with baking powder and baking soda.  Stir until just combined.  Dump on to a greased piece of parchment paper.  Pat out with greased fingers into a 12inch square.  Smear with softened butter; sprinkle with cinnamon sugar and brown sugar. Using the parchment paper as a guide, roll up jelly roll style.  Cut into 8 pieces. Place in cast iron skillet.  Bake for 25minutes. While rolls are baking mix frosting ingredients until smooth.  When cinnamon rolls come out of the oven, drizzle with frosting.

Oh My Goodness...So Moist & Delicious

As it is raining outside today, I thought it would be a perfect night for chili and cornbread. Delicious!  Finding the right gluten free recipe has been a bit of a challenge...but a fun one at that.  I enjoy experimenting my kitchen.  This chicken chili is sooo yummy I thought I would pair it with cornbread muffins.  SSP and I split a muffin before dinner....shhh don't tell.  They were amazing.

Cornbread Muffins

adapted from: http://forthefamily.org/old-fashion-cornbread/

2 cups cornmeal

1 t salt (omitted)

1 t baking soda

2 eggs

1/3 cup honey

1 1/3 cup buttermilk (I actually did half milk and half sour cream)

1/4 cup melted butter

Preheat oven to 350.  Line muffin tin with paper wrappers (or grease well).  In a mixing bowl combine dry ingredients.  Pour in melted butter and honey; mix.  Slowly incorporate buttermilk and eggs; just until all is moistened.  Pour (by 1/3 cup-fuls) into muffin tins. Bake for 25minutes until a toothpick comes out clean (and crumb free).  

Burger Lovers' Friend

As I recently found out everyone here loves burgers.  BAP was a little disappointed one of the last times we had them that we did not have the squishy buns (store bought).  This last time I pleased him by getting some that were on sale.  However since going gluten free it is tough not having a squishy bun myself, so I thought I would just deal. However as I was perusing the internet I found a great substitute.  The after effects are a little unmentionable but they were quite tasty with a homemade burger.

Flax(ative) Buns

adapted from: http://cavemanketo.com/faux-bread-quest-flax-buns/

2 eggs

1 1/2 t baking powder

1/4 t salt

1 1/2 t sugar

3/4 cup flax meal

3 T +1 t water

2 T oil

Combine all dry ingredients.  Combine all wet ingredients.  Slowly stir wet into dry.  Pour evenly into a donut (or whoopie pie pan or as the author suggests a muffin top pan) pan. Bake at 350 for about 17minutes. Cool. Serve.  (I put the leftovers in the fridge.)

Ode To New Traditions

We have started a fun tradition with SSP and BAP.  If they are well-behaved and pay attention during Mass they have the reward of yummy donuts.  Typically we go and buy them at the local donut shop.  However I thought since I have been eating gluten free (and I have yet to see gluten free ones at the shope) I thought it would fun making my own.  Boy were they good!

Baked Apple Cider Donuts
adapted from: http://thedustybaker.com/2013/10/21/gluten-free-baked-apple-cider-donuts/

Donuts
2 cups apple cider
1 t cinnamon
2 cups rice flour
1 t xanthan gum
2 t baking powder
1 t baking soda
1/4 t apple pie spice
1/4 cup butter
1/2 cup sugar
2 eggs
1/2 cup buttermilk

Glaze
3/4 cup powdered sugar
1-2 T apple cider

Preheat oven to 400.  Grease 2 donut pans (12 rings total). Pour apple cider in a small saucepan with cinnamon.  Boil; reducing down to 1/3 cup apple flavored syrup.  Meanwhile in a bowl combine flour, xanthan gum, baking powder, baking soda and apple pie spice.  In a large mixing bowl cream together butter and sugar.  Add eggs one at a time; incorporating well after each one. Then add butter milk; mix well.  Add one third of the flour mixture, then 1/2 the apple syrup; repeat ending with syrup.  Place batter in a zip bag. Snip off a small corner and pipe into pans. Bake for 10minutes. While the donuts are baking mix up glaze. Remove from pans to wire racks.  Drizzle with glaze.

Cinnamon Toast Bread

Growing up I (along with my siblings) loved cinnamon sugar sprinkled on freshly buttered toast/bread.  I found a recipe that smells just as it did so long ago.  I have not tasted it but it smells super tasty. The boys have loved every slice.

Cinnamon Sugar Swirled Loaf
adapted from: http://www.culinaryconcoctionsbypeabody.com/2012/01/04/buttermilk-cinnamon-bread/

Bread
2 cups buttermilk
2 eggs
1/2 cup oil
1 1/2 cups sugar
4 cups flour
2 t baking soda
1 t salt

Swirl
1 cup sugar
1 T cinnamon

(Optional) Glaze
1 1/4 cups powdered sugar
3 T milk (+/-)

In mixing bowl combine buttermilk, eggs and oil.  Stir in dry ingredients just until thoroughly moistened.  In another bowl combine sugar and cinnamon to make cinnamon sugar.  Divide the batter in quarters.  Pour 1/4 into each of 2 greased loaf pans.  Sprinkle with each with 1/4 cinnamon sugar. Pour the other quarter on top of this. Sprinkle with remaining sugar.  Using a greased knife, run down the middle and sides of each loaf to swirl it up.  Bake at 350 for 45-60minutes.  Invert on to a wire rack; cool completely. For glaze mix powdered sugar and milk.  Drizzle each loaf when still slightly warm (you don't want piping hot).

So Simple Yet So Tasty

The other day we had a Thanksgiving Day party at school with BAP's Kindergarten class. It was fun but crazy.  SSP and I made these little pop-ums before we went.  I found out that SSP loved them.  He devoured 2 of them on the way home (since there was a few left over).

Simple Pumpkin Muffins
adapted from: http://www.duncanhines.com/recipes/muffins-loaves/jenawatkins/pumpkin-muffins/

1 box favorite cake mix (I used white mixed with about 1 1/2 t cinnamon & 3/4 cup chocolate chips)
1 (15oz) can pumpkin puree

Mix all ingredients.  Line 2 (12cup) mini muffin tins and 1 (12cup) regular size muffin tins.  Place 1T batter in each of the mini wells.  Then about 1/3 cup batter in 9 of the other tins.  Bake at 350 10minutes for minis a 20-25minutes for the larger ones. (Test with toothpicks-until it comes out clean).

Crazy Good Chicken Chili

It has been cold and chilly outside. When I saw this recipe the other night I thought this recipe looked good...and it was very good. BAP and SSP even enjoyed it.  I served with delicious cornbread muffins, on the side.

Chicken Chili
adapted from: http://thepioneerwoman.com/cooking/2013/11/chipotle-chicken-chili

1 T olive oil & 1 T butter
1 whole onion, diced
4 garlic cloves, minced
2 large boneless skinless chicken breasts, chopped into bite-sized chunks
1 3/4 cup chicken broth (or 1 bottle beer)
1 can diced tomatoes (fire-roasted would be delicious)
3 cans black beans, rinsed and drained
1-2T chili powder
1-2T cumin powder
1 T lime juice
1 T cornmeal
1 T cornstarch

Saute garlic and onions in butter and olive oil.  Add chicken once onions start becoming translucent. Stir. Let brown slightly. Add chili powder, cumin and 1 cup chicken broth.  Add tomatoes and beans. Cover and let simmer for at least an hour.  Stir in cornmeal and cornstarch into remaining broth. Stir into soup (after the hour).  Let thicken slightly then stir in lime juice. Garnish each bowl with cheese and sour cream.

Cornbread Muffins
adapted from: http://m.allrecipes.com/recipe/17292/cornbread-muffins-i

1/2 cup butter, softened/melted
2/3 cup sugar
1/4 cup honey
2 eggs
1/4 t
1 1/2 cups flour
3/4 cup cornmeal
1/2 t baking powder
1/2 cup milk
3/4 cup frozen corn

Preheat oven to 400.  Grease/line 12 muffin cups.  Combine all ingredients in a large bowl.  (Cream butter and sugar first).  Then add honey, eggs and salt. Slowly incorporate flour, cornmeal and baking powder.  Lastly add the milk and corn.  Divide into muffin cups (about 1/3-1/2 cup batter per cup). Bake 20-25minutes.  Serve with chili.

Growth Spurt Or What?!

A few weeks back I made some delicious bread...and BAP devoured half the loaf on his own.  I could not believe it since he is usually so cautious when trying something new.  Seeing me pour chocolate chips into the mixture, I think cinched the deal for him.  Even though this recipe was full of zucchini, he still inhaled it (as long as he could not see the green in the dark - at school it was a different story).

Chocolate Chip Orange Zucchini Bread
adapted from: http://allrecipes.com/recipe/chocolate-chip-orange-zucchini-bread/

3 eggs
1 1/2 T flaxmeal mixed with 4 1/2 T water
2 1/4 cups sugar
3/4 cup vegetable oil
3/4 cup applesauce (with cinnamon added) - my sister made a delicious batch
1 T vanilla
3 cups grated zucchini
1 1/2 cups chocolate chips
1 t orange extract or 1 T orange zest
4 1/2 cups flour (I may just use 4 cups flour and 1/2 cup cocoa powder for disguise)
3/8 t baking powder
1 1/2 t baking soda

Combine all ingredients (except zucchini and chocolate chips) in a large bowl. Mix well; fold in zucchini and chocolate.  Divide evenly between 3 well-greased and floured loaf pans.  Bake at 350 for 50-60minutes.  (test for doneness with a toothpick)  You could make muffins too...about 30minutes in the oven. Cool completely before slicing and enjoying.