Saturday, September 17, 2011

Low-Fat Chocolate Chip Zucchini Bread

Wow... I have become quite lazy with posting regularly! It's just been crazy around here with trying to keep up school work and working 3 part-time jobs... man it's just a little hectic to say the least.  But that definitely has not stopped me from cooking/baking at every opportunity that I've had!

I thought I would share one last "summer" recipe before the weather starts dropping. It's dropped 10 degrees here already! Oh wait- I live in AZ and it's still in the high 90's.... Anyway there is still an abundance of zucchini out there and this is a great, yummy zucchini bread recipe to try. 

It is a lighter recipe from Gina's Weight Watcher recipes but it is fabulous! Everyone that tried it agreed.  :)

Low-Fat Chocolate Chip Zucchini Bread
from Skinny Taste

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

  • 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)

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 9x5 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.

1 nibbles:

Samuel Piccolo

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