Affordable and Best Homemade Christmas Gift Breads
Homemade Christmas gift breads are perfect with my Chocolate Zucchini Bread from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites Want the perfect teacher’s gift while also saving a little money? Homemade gifts are just the ticket for your children’s teachers this time of year. Give the gift that keeps on giving, without blowing your budget – delicious treats with a trim and terrific twist!
Homemade Christmas Gift Breads-make-ahead gifts!
Homemade goodies reserve a special place amongst the array of store bought gifts. One of my favorite gifts to give are quick breads. With so much going on this time of year, everyone is busy but no problem – quick breads are easy to make and can be made ahead of time and frozen. A great idea is to make different sizes, wrap with plastic wrap and tie together for gifts.
One recipe = 4 small loaf pans. If you don’t have miniature loaf pans, here’s some nonstick affordable pans.
Homemade Christmas Gift breads -my favorite Quick Lemon Blueberry Bread
that’s so popular is my Quick Lemon Blueberry Bread made with Bisquick and cream cheese. I use frozen blueberries when I can’t find fresh and the bread is just as good! This recipe is sooooo delicious and easy. Remember, quick breads freeze well too! Chocolate Zucchini Bread, is one of my absolute favorite nutritious-and-delicious quick breads–even this ingredient combination.
Chocolate Zucchini Bread from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites cookbook
Just wrap the individual loaves in plastic wrap and store in a zip top freezer bag in the freezer until needed. Instead of one large loaf, I like to prepare the breads in different size loaf pans and give a combination of different loaves. Give one, two, or several types of bread, depending on how well you like the person.
Makes 16 slices
2 cups all-purpose flour
3 tablespoons cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup sugar
3 tablespoons canola oil
1 cup applesauce
1 teaspoon vanilla extract
2 cups shredded zucchini
1/3 cup semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts
1. Preheat oven 350°F. Coat a 9 × 5 × 3-inch nonstick loaf pan with nonstick cooking spray.
2. In large bowl, combine flour, cocoa, baking soda, baking powder, and cinnamon. Set aside.
3. In another bowl, whisk together sugar, eggs, and oil. Stir in applesauce and vanilla. Add dry ingredients, mixing just until moistened. Stir in zucchini, chocolate chips, and walnuts.
4. Transfer batter into prepared pan. Bake 45-55 minutes, or until a toothpick inserted into center comes out clean. Don’t overcook. Cool in pan.
Nutritional information per serving: Calories 187, Calories from fat 34%, Fat 7 g, Saturated Fat 1 g, Cholesterol 26 mg, Sodium 96 mg, Carbohydrate 28 g, Fiber 2 g, Sugars 14 g, Protein 4 g, Diabetic Exchanges: 2 starch, 1 fat
Terrific Tidbit: Zucchini is grated by using a grater or shredding blade on food processor.
Quick Tip: Mini loaves of quick bread make wonderful homemade gifts. Make ahead, wrap in plastic wrap, place in zipper-lock bags, and freeze until ready to give.
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
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