"More, Please!" Chocolate Zucchini Bread

MAKES 2 LOAVES

Ingredients:
• 6 egg whites
• ¼ cup oil
• 2 cups sugar
• 1 teaspoon vanilla
• 2 cups shredded zucchini
• 1 cup applesauce or 2 mashed bananas
• 2½ cups all-purpose flour
• ½ cup cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon baking powder

Preparation:
Mix all ingredients in a large bowl. Pour the batter into 2 greased and floured loaf pans. Bake at 350° for 1 hour.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Priceless Zucchini Bread

MAKES 2 LOAVES

Ingredients:
• 3 eggs, slightly beaten
• 2 cups sugar
• 1 cup oil
• 2 cups finely grated zucchini
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon baking powder
• ½ cup chopped nuts (optional)

Preparation:
Mix together the eggs, sugar, oil, zucchini, and vanilla in a large bowl. Combine the dry ingredients and add them to the zucchini batter and mix well. Stir in nuts, if desired. Pour the batter into two greased and floured loaf pans. Bake for 1 hour at 325°.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Simple Chocolate Croissants

Ingredients:
• 1 tube refrigerated crescent rolls
• Mini chocolate chips
• 3 tablespoons melted butter
• 1 egg white
• Powdered sugar
• Sliced almonds

Preparation:
Preheat oven to 375 degrees. Unroll and separate crescent roll dough into triangles. Brush with melted butter. Sprinkle 1 to 2 teaspoons mini chocolate chips onto each triangle. Roll each triangle into crescent shape and place on ungreased cookie sheet. In small bowl, add 2 teaspoons water to egg white and mix well with fork or whisk. Brush the top of each croissant with egg wash. Top with sliced almonds, if desired. Bake for approximately 15 minutes. Let cool briefly and then remove from cookie sheet. Use a sieve to add a dusting of powdered sugar on top of each.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p109'.

Orange Chocolate Morsel Bread

Ingredients:
• 1¼ cups orange juice from fresh-squeezed oranges
• 2½ teaspoons active dry yeast
• 4 cups flour
• ¼ cup sugar
• 1 tablespoon butter, softened
• 1 large egg
• 1 teaspoon orange extract
• 1 cup semisweet chocolate chips

Preparation:
Preheat oven to 350 degrees. Grease 5x9-inch loaf pan. Heat orange juice until warm and add yeast. Allow yeast to dissolve. In bowl, combine flour, sugar, butter, egg, and orange extract. Stir in yeast mixture and knead to form soft dough. Add chocolate chips. Place in greased bowl, turning once to coat. Cover and allow to rise until doubled, about 1½ hours. Punch down; form in prepared loaf pan and allow to rise again for about 1 hour. Bake for 20 to 25 minutes or until top is browned.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p103'.

German Chocolate Bread

Ingredients:
• 2 boxes German chocolate cake mix
• 2 small boxes instant chocolate pudding mix
• 1 (12 ounce) container sour cream
• 10 eggs
• 1½ cups oil
• ½ cup water
• 1 (12 ounce) package semisweet chocolate chips
• 1 cup flaked coconut

Preparation:
Preheat oven to 325 degrees. Mix together all ingredients. Pour into 3 greased loaf pans. Bake for 1 hour or until toothpick inserted in center comes out clean.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p102'.

Mocha Nut Bread

Ingredients:
• 2 cups flour
• 1 cup sugar
• 1/3 cup cocoa
• 2 tablespoons instant coffee granules
• 1 teaspoon baking soda
• 2 eggs
• 1¼ cups sour cream
• 1/3 cup butter, melted
• 1½ cups semisweet chocolate chips
• ½ cup chopped pecans

Preparation:
Preheat oven to 350 degrees. Grease 5x9-inch loaf pan. In large bowl, combine flour, sugar, cocoa, coffee granules, and baking soda. In another bowl, beat eggs, sour cream, and butter until smooth. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. Pour into prepared pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to wire rack.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p101'.

Chocolate Kiss Bread

Ingredients:
• ½ cup sugar
• ½ teaspoon cinnamon
• 20 milk chocolate kisses, unwrapped
• 2 tubes refrigerated biscuits
• ¼ cup butter, melted

Preparation:
Preheat oven to 350 degrees. Mix sugar and cinnamon. Press a chocolate kiss into each biscuit and close the dough around each kiss. Tip: Roll the biscuit around in the palm of your hand to help create a seal. Dip into melted butter and then roll in cinnamon mixture. Layer in a greased Bundt pan. Bake for about 25 minutes, until nicely browned. Let cool, as the chocolate centers will be hot.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p100'.

Pull - Apart Bread

Ingredients:
• 4 tubes refrigerated biscuits
• 1½ cups sugar, divided
• 2 teaspoons cinnamon
• 1/3 cup brown sugar
• 1 cup butter
• ¼ cup semisweet chocolate chips

Preparation:
Preheat oven to 350 degrees. Cut biscuits into quarters. Combine ¾ cup sugar with cinnamon. Roll each piece of biscuit in cinnamon-sugar mixture. Drop in greased Bundt pan. In saucepan, slowly bring remaining ¾ cup sugar, brown sugar, butter, and chocolate chips to a boil. Remove from heat. Pour over biscuits in pan. Bake for 30 to 45 minutes. Invert pan onto serving dish and serve immediately.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p98'.

White Chocolate Macadamia Bread Recipe

Ingredients:
4 egg whites
Dash salt
½ cup sugar
½ cup flour
¾ cup macadamia nuts, roasted
¾ cup white chocolate chips

Preparation:
Preheat oven to 350 degrees. Grease a 5x9-inch loaf pan and line with parchment paper. Whip egg whites with salt until soft peaks form. Slowly add sugar and whip until sugar is dissolved and mixture is glossy and smooth. Fold in flour carefully; then fold in nuts and white chocolate chips just until combined. Spoon mixture into pan and bake for 50 minutes or until golden brown. Remove from oven and let cool. Preheat oven to 250 degrees and cut bread into thin slices with bread knife. Place slices in single layer on cookie sheet lined with parchment paper. Bake slices for 50 minutes or until completely dried out. Let cool for 20 minutes and store in airtight container.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p96'.

Chocolate Zucchini Bread

Ingredients:
2 cups shredded zucchini
3 eggs
½ cup applesauce
2 cups sugar
½ cup vegetable oil
3¼ cups flour, sifted
½ cup cocoa
3 teaspoons cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 cup semisweet chocolate chips

Preparation:
Preheat oven to 350 degrees. Grease and flour 2 loaf pans. In mixing bowl, mix together zucchini, eggs, applesauce, sugar, and oil. Add remaining ingredients. Divide batter between prepared pans. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p95'.

Pumpkin Bread, Bread and Breakfast Recipe

Ingredients:
½ cup butter
1 cup sugar
2 eggs
1¼ cups canned pumpkin
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon pumpkin pie spice
¼ teaspoon cloves
¼ teaspoon ginger
¼ cup semisweet chocolate chips
¼ cup chopped walnuts

Preparation:
Preheat oven to 350 degrees. Grease and flour 5x9-inch loaf pan. In large bowl, cream butter and gradually add sugar, eggs, and pumpkin. Mix well. Combine dry ingredients and stir into creamed mixture, blending well. Stir in chocolate chips and nuts. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p94'.

Cereal Bread, Breakfast Bread Recipe

Ingredients:
1 cup frosted corn flakes
2 cups milk
2 cups sugar
2 eggs
1 teaspoon vanilla
3½ cups flour
1 teaspoon baking soda
2 teaspoons baking powder
½ cup semisweet chocolate chips

Preparation:
Preheat oven to 350 degrees. Soak cereal in milk for 10 minutes. In large bowl, beat sugar and eggs. Add cereal mixture and vanilla. Sift flour with baking soda and baking powder and stir thoroughly into cereal mixture. Add chocolate chips and mix well. Pour into 2 greased 5x9-inch loaf pans and bake for about 45 minutes or until toothpick inserted in center comes out clean.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p93'.

Chocolate and Bread Recipe 'Banana Bread'

Ingredients:
1 cup sugar
½ cup butter, softened
2 eggs, beaten
3 ripe bananas, mashed
2 cups flour, sifted
1 teaspoon baking soda
1 cup semisweet chocolate chips
½ cup chopped nuts

Preparation:
Preheat oven to 350 degrees. Combine all ingredients in order listed. Bake in greased 5x9-inch loaf pan for 1 hour.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p92'.

Bread Recipe and Chocolate Recipe 'White Chocolate Bread'

Ingredients:
4 and 1/3 cups flour
1 teaspoon yeast
1 teaspoon sugar
2½ cups water
2 and 1/3 cups white chocolate chips

Preparation:
In small bowl, mix flour, yeast, and sugar. Add water and mix 12 minutes on medium speed. Add chips and mix for 2 to 3 minutes more or until chips are well distributed throughout the dough. Lightly knead dough into ball. Let rest for 15 to 20 minutes. Preheat oven to 450 degrees. Cut dough into 4 portions and knead into desired shape. Place in baking pan lined with parchment paper and bake for approximately 20 minutes or until nicely browned.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p91'.

Chocolate Bread Recipe

Ingredients:
2½ cups flour
1½ teaspoons baking soda
½ cup cocoa
1 cup sugar
1 egg, beaten
1/3 cup butter, melted
1¼ cups milk
¾ cup chopped walnuts

Preparation:
Preheat oven to 350 degrees. In large mixing bowl, sift together flour, baking soda, cocoa, and sugar. In smaller bowl, mix together egg, butter, and milk. Pour wet ingredients into dry ingredients; mix well. Fold in walnuts. Pour into greased 5x9-inch loaf pan. Bake for 1 hour.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p90'.