Friday, August 24, 2007

Blueberry Zucchini Bread & Chocolate Chip Zucchini Bread (Take 2)

I did it! I baked! I made a bread! And even Matt likes it! I think the demise of the last time I tried to make this was not squeezing the moisture out of the zucchini and bad baking soda. This is awesome! A definite keeper, and its even Weight Watchers friendly!!!!!!

Original recipe (I made substitutions to lower fat, calories, sugar, and cholesterol)

non-stick cooking spray
1 egg, lightly beaten
1/2 cup Egg Beaters
3/4 cup unsweetened applesauce
2 teaspoons vanilla extract
1 1/4 cups white sugar
1 cup Splenda
2 cups shredded zucchini
3 cups white whole-wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries OR 2/3 cup mini chocolate chips OR 1 cup blueberries and 1/3 cup chocolate chips
cinnamon sugar for garnish

Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 loaf pans with non-stick cooking spray.

After shredding the zucchini, place it in a strainer and press out about 1/2 the liquid.

In a large bowl, beat together the egg, egg beaters, applesauce, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. If making 2 loaves of the same kind, gently fold in the blueberries or chocolate chips. If making one of each, transfer half the batter to each loaf pan, and then fold in the 1 cup blueberries into one pan and the 2/3 chips into the other. Sprinkle the top of each loaf lightly with cinnamon sugar.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Makes 2 loaves (12 slices each).

WW info:
2 points per slice for either type of loaf

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