Well...that didn't happen.
So on Sunday, I decided to dig them out of the crisper before they sprouted legs and walked away on their own. But what to make? I had a craving for something sweet, but relatively healthy.
Enter Pinterest!
I had pinned this recipe a while ago and so in an effort to try to make some of the items pinned (see my Pinterest Finds page - all tried and true pins!), I decided to try it.
I adapted it slightly to help with the calorie count - it helped... but not by much! But still, you could probably omit the chocolate chips and use a sugar substitute (read more about using sugar substitutes in baking here). Because we are trying to eat "cleaner", I would rather use whole foods and eat a smaller piece!
So hard to do sometimes though, especially with this bread!!
I didn't get a good (read: focused) photo before everyone dug into this so I "borrowed" one from the recipe site. But doesn't it look delicious!?! Enjoy!
Chocolate Zucchini Cake - yield 24 servings (3/4" slice)
adapted from allrecipes.com
Ingredients:
2 oz. unsweetened chocolate
3 eggs
2 c white sugar
1/2 c vegetable oil
1/2 c unsweetened applesauce
2 cups grated zucchini
1 tsp vanilla extract
2 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3/4 c semisweet chocolate chips
How To:
Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans - or use a mini loaf pan! Make sure to get the bottom really well to avoid sticking. (Alternatively, you could line the bottom with parchment paper - wish I had thought of that on Sunday!)
In a glass bowl, microwave chocolate squares, 30 seconds at a time, until almost melted (there will be chunks). Stir well until chocolate is smooth. DO NOT OVERCOOK. Add oil to chocolate slowly, stirring until well combined. Set aside.
In a medium bowl, add flour, baking soda, salt and cinnamon. Mix well with a whisk until combined. Set aside.
In a mixing bowl, combine eggs, sugar, and vanilla and beat until smooth. Add zucchini and stir slightly. Add flour mixture slowly, mixing after each addition, until all dry ingredients are incorporated. Fold in chocolate chips and distribute batter evenly between two pans (or mini loaf pans).
Cook for 60 to 70 minutes, or until a toothpick inserted into the centre comes out clean.
Let cool for at least 10 minutes in pan; run a knife along the edge and carefully turn out onto a wire rack. Cool completely. Wrap loaf or store in covered container. Freezes well!
So on Sunday, I decided to dig them out of the crisper before they sprouted legs and walked away on their own. But what to make? I had a craving for something sweet, but relatively healthy.
Enter Pinterest!
I had pinned this recipe a while ago and so in an effort to try to make some of the items pinned (see my Pinterest Finds page - all tried and true pins!), I decided to try it.
I adapted it slightly to help with the calorie count - it helped... but not by much! But still, you could probably omit the chocolate chips and use a sugar substitute (read more about using sugar substitutes in baking here). Because we are trying to eat "cleaner", I would rather use whole foods and eat a smaller piece!
So hard to do sometimes though, especially with this bread!!
[source]
I didn't get a good (read: focused) photo before everyone dug into this so I "borrowed" one from the recipe site. But doesn't it look delicious!?! Enjoy!
Chocolate Zucchini Cake - yield 24 servings (3/4" slice)
adapted from allrecipes.com
Ingredients:
2 oz. unsweetened chocolate
3 eggs
2 c white sugar
1/2 c vegetable oil
1/2 c unsweetened applesauce
2 cups grated zucchini
1 tsp vanilla extract
2 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3/4 c semisweet chocolate chips
How To:
Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans - or use a mini loaf pan! Make sure to get the bottom really well to avoid sticking. (Alternatively, you could line the bottom with parchment paper - wish I had thought of that on Sunday!)
In a glass bowl, microwave chocolate squares, 30 seconds at a time, until almost melted (there will be chunks). Stir well until chocolate is smooth. DO NOT OVERCOOK. Add oil to chocolate slowly, stirring until well combined. Set aside.
In a medium bowl, add flour, baking soda, salt and cinnamon. Mix well with a whisk until combined. Set aside.
In a mixing bowl, combine eggs, sugar, and vanilla and beat until smooth. Add zucchini and stir slightly. Add flour mixture slowly, mixing after each addition, until all dry ingredients are incorporated. Fold in chocolate chips and distribute batter evenly between two pans (or mini loaf pans).
Cook for 60 to 70 minutes, or until a toothpick inserted into the centre comes out clean.
Let cool for at least 10 minutes in pan; run a knife along the edge and carefully turn out onto a wire rack. Cool completely. Wrap loaf or store in covered container. Freezes well!
Cheers,
P/S: Don't forget about the giveaways/challenges on my blog for a chance to win:
August 2013 Sketchy Challenge (deadline: Aug 31/13)
Leave Your Legacy: Pet Peeves (deadline: Aug 31/13)
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