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
Ingredients
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)
Instructions
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:
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,
Laranjinha.
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