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I recently posted on making fudge with pinto beans and had a overwelming positive response to them. That was definitely one of those recipes that you let people taste before revealing the ingredients. Another of those “tell you what’s in it later” recipes would have to be Zucchini Bread. I chose this particular recipe because 1.) It is from one of my favorite blogs, and 2.) It’s really a better choice when it comes to sweet indulgences. When sliced into 16 servings, the calorie count is only 150 – and it renders a very nice size piece.

The bread was quite dense but very moist. Next time I need to change the pan I use, it was a 9″ x 5″, but it was too deep and not really intended for quick breads. I will also drain the shredded zucchini better. As for the final results my resident taste testers said it was very good. “Really, really good”, to quote one of them. (I haven’t revealed its contents yet!). I definitely recommend baking this quick bread. It is easy to prepare and hey, what better than chocolate chips to round out a great recipe!

Low-Fat Chocolate Chip Zucchini Bread

From Gina’s Weight Watcher Recipes

Servings: 16 • Serving Size: 1 slice • Old Points: 3 pts • Points+: 4 pts

Calories: 147.5 • Fat: 4.1 g • Protein: 2.2 g • Carb: 29.9 g • Fiber: 1.7 g Sugar: 17 g Sodium: 186.5 mg

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour (regular whole wheat flour would work)
  • 1/2 cup brown sugar (not packed)
  • 1-1/8 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 1 large egg, beaten
  • 2 tbsp melted butter
  • 1 cup apple sauce
  • 1-1/2 cups shredded zucchini (not packed)

Directions:

Preheat oven to 325°.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. Add chocolate chips and gently mix to combine.

In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended. Pour batter into a large 9×5 inch loaf pan.

Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

**Bonus Question**

To peel or not to peel?

Before preparing the bread, the million dollar question was, “Do I peel the zucchini before shredding it?”. The answer that I found, via Google, was “If you want to”. The only real difference you will not in the final product is little flecks of green throughout the loaf. I opted to peel, since I have 3 picky eaters under age 16. So, it’s up to you!

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