Like just about anything disguised as a healthy vegetable but nearly entirely comprised of oil, sugar, and white flour, I loooove me some zucchini bread.
Sadly, ZB and I broke up back in high school, when I traded him for not shopping at Lane Bryant and the opportunity to possibly go on a date someday.
I've been zucchini-bread-less ever since. You might say it's cut me to the quick-bread (it had to be said).
But I've been experimenting a bit of late. And when I saw those gorgeous green squashes (doesn't that sound better than plain old "squash?") at the farmer's market this week, I knew they were destined to grace my loaf pan.
That got my wheels turning a bit, and with a bit of creativity and a whole lot of substitutions, I came up with something quite delicious. Not to mention that this protein-packed snack weighs in at only 100 calories a slice (which is great for those of us who never have just one slice of anything).
Zucchini Miracle (Low carb/low fat/sugar-free/low cal)
2 cups Atkins bake mix (or any combo of soy flour, vital wheat gluten, and almond meal)
1 cup crude wheat bran
1 1/2 cups erythritol
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Splash (technical term) of sugar-free vanilla syrup (optional, but it's delish)
1 teaspoon vanilla
1 cup unsweetened applesauce
1/4 cup vegetable oil
2 eggs
2 cups shredded (and patted dry) zucchini (about 2 medium)
You can be fancy about this, but I just go ahead and throw all the dry ingredients into my mixer and give it a whirl. Then add the applesauce, oil, eggs, and zucchini and mix well.
Divide between two greased (with cooking spray, not butter!) bread pans and bake at 350.... til it's done. I suppose it was around 50 minutes.
Enjoy slathered in I-can't-believe-it's-not-butter and enjoy the TBS marathon of The Bodyguard (RIP, Whitney).
TIP: If, the next morning, you find half the loaf gone.... blame your husband.
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