Thursday, August 25, 2011

Low Fat Chocolate Chip Zucchini Bread

For the 2nd year in a row, we had a big international potluck at work.  Last year, we did it for our colleagues who were training with us from our Chennai office in India.  This year, it was simply because last year was so tasty.

Now last year I went back to my roots - I made my mom's Kugel - but this year...well I was feeling a little lazy, so I made this low fat zucchini bread. It may have turned out great, but making it was a disaster.  I hesitated to even share the recipe with you - but I figured it was probably me. It may have been the size of my loaf pan...I'm not sure.

I thought it'd be a great idea instead of using regular butter (only 2 tbsp) so use Land O' Lakes Cinnamon Sugar butter spread.  I'm going to go ahead and blame this on my demise, although I'm sure I mis-measured something else too.  The bread just never really baked all the way.  And I baked it a good 15 minutes longer than it said.

Well, that was after I took it out of the oven, flipped it over, and the whole middle fell out.  It was totally raw so I put it back on top and baked it more - is that gross? I was so mad.  Baking can be so hit or miss for me - it's either super relaxing or something goes wrong and it's makes me so frustrated.

Anyways, despite the mistakes, it still came out tasting pretty good.  I adjusted the seasoning below to make it ...better... but I didn't change anything else given my disastrous results, but I gave you notes of what I changed. If you try it, please let me know how it comes out - I"m interested to hear if it's me or the recipe! (probably the former) And if you can figure out where I went wrong - PLEASE let me know!

Low-Fat Chocolate Chip Zucchini Bread
slightly adjusted from Gina's Skinny

1 c all purpose flour (Gina used unbleached, I used regular)
1 c whole wheat flour (Gina used white, I used regular)
1/2 c brown sugar (not packed, which I thought was odd)
1 1/8 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 c chocolate chips (note this isn't a whole bag)
1 large egg, beaten
1 tsp vanilla
2 tbsp melted butter (I used Land O'Lakes cinnamon sugar butter spread)
1 c apple sauce (I used unsweetened)
1 1/2 c shredded zucchini (not packed - I didn't squeeze to drain)

1. Preheat the oven to 325 degrees F.
2. Combine flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl.  Mix well.
3. Add chocolate chips and gently mix to combine.
4. In a medium bowl, mix egg, vanilla, melted butter, apple sauce, and zucchini.  Add to the flour mixture and stir until just blended.
5. Pour the batter into a large 9x5 inch loaf pan (OK I used a normal loaf pan here, how big is that?).
6. Bake at 325 degrees F for 45-55 minutes, or until a toothpick inserted into the center comes out clean.  MAKE SURE IT'S DONE! Cool for about 10 minutes.  Remove loaf from pan and let it cool before slicing.

1 comment:

Laranjinha said...

Hi Dani,

I love zucchini bread. This year I made several cakes with different combinations of zucchini and other ingredient such as chocolate, carob, etc.

Best regards,