Zucchini Bread

Combine in bowl:

3 c flour
1 t baking soda
1/4 t baking powder
3 t cinnamon
1 t salt

Beat 3 eggs until fluffy then add:
2 c sugar
3/4 c oil
2 t vanilla
2 1/2 c grated zucchini
1/2 c nuts (optional)
1 bag milk chocolate chips (optional)

Blend mixtures together and pour into greased loaf pans. (2 large or 3 small) Bake at 325 degrees for 50 minutes or until done.

***My favorite way to make this is to crush the nuts then put them on the dough just before baking. It makes the crust extra crunchy. YUMMMMMMM!

Breadsticks

Due to several requests, I am finally posting this amazing breadstick recipe. Enjoy! 1 1/3 c warm water
2 t yeast
3 T olive oil
4 c flour
1 t salt
2 t oregano
3 T powdered milk

Topping Seasonings:
2 T dry parmesan
1 T garlic powder
1 T garlic salt
1 T onion powder
1 T oregano
1/4 c olive oil
This topping recipe makes a ton. You don't need very much on the breadsticks, so put the extra in a shaker or ziploc for later use.

In a large mixing bowl, let yeast dissolve in warm water. Add the remaing ingredients to bowl. Combine then knead till a bread dough is formed. Cover then rise till double in size. Roll dough out into a rectangle which is 1/2-3/4" thick. With pizza cutter, cut dough into 1x4" strips. Place on greased cookie sheets and allow the breadsticks to rise until doubled in size. Stir topping seasonings. Brush bread with olive oil and then sprinkle with toppings. Bale at 350 degrees for 12-15 minutes or until golden. When done, lightly brush with butter.

Almond Poppyseed Bread

3 C. flour
1 1/2 t. salt
1 1/2 t. baking powder
2 1/4 C. sugar
1 1/2 C. milk
1 1/8 C. oil
1 1/2 T. poppy seeds
3 eggs
1 1/2 t. vanilla
1 1/2 t. almond extract

Glaze:
2/3 C. sugar
3 T. lemon juice
1/4 t. vanilla
1/2 t. almond extract


Combine dry ingrediants into wet. Pour into 2 greased loaf pans. Bake at 350 for 1 hour or until top springs back when touched. Remove from pan and cool. Spoon glaze over warm loaves. Glaze tastes the best after it sets and crystalizes.

***I substitute 1/2 C. applesauce for 1/2 C. of the oil to cut the fat. Without any substitutions, this recipe makes 30 slices at 198 calories per slice.