Zucchini Bread by Khara Schmitt

Adapted from several sources

Yield: 2 loaves or approximately 24 muffins

3 eggs (Vegan option: replace eggs with 1/4 cup applesauce per egg)
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional) I used Carob Chips

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Honey Whole Wheat Bread by Khara Schmitt

• 3-1/2 to 4-1/2 cups all purpose flour
• 2 cups whole wheat flour
• 2 packages active dry yeast
• 2 tsp. salt
• 1/3 cup cracked wheat
• 1 cup whole milk
• 1 cup cold water
• 1/2 cup honey
• 3 Tbsp. butter, softened
• 1 egg
• 2 Tbsp. butter, melted

In a large bowl, combine 1 cup all purpose flour, the whole wheat flour, yeast, and salt and mix well. In large microwave safe glass measuring cup, place cracked wheat, milk, water, honey, and 3 Tbsp. butter. Heat on high power for 1 minute, then remove and stir. Check the temperature with an instant read thermometer; if it's between 120 and 130 degrees F, add it to the flour mixture along with the egg. (You can keep microwaving the mixture if it isn't hot enough, or if it gets too hot, let it stand, stirring occasionally, until between 120 and 130 degrees F.)

Beat dough with mixer for 3 minutes at medium speed. With a wooden spoon, gradually stir in the remaining all purpose flour until a firm dough forms. Place dough on floured surface; knead for 5-8 minutes, sprinkling with more flour as necessary to prevent sticking, until dough is smooth and satiny. Clean the mixing bowl and grease it with solid shortening; then place the dough in the bowl and turn it to grease the top. Cover with a towel and let rise for 1 hour. Generously grease two 9x5" loaf pans with solid shortening (NOT butter).

Punch down the dough and use a knife to cut it into two pieces. On a lightly floured surface, roll each piece to a 14x7" rectangle. Starting with the 7" side, tightly roll up the dough to form a loaf. Firmly pinch the ends and seam to seal, then place, seam side dish, in prepared pans. Cover and let rise until double, about 40 minutes.

While dough is rising for the second time, preheat the oven to 375 degrees F. Bake loaves for 35-45 minutes or until loaves are firm, well risen, and golden brown. Carefully remove from pans and place on wire rack. Brush the top of each loaf with 1 Tbsp. melted butter; let cool.