Chocolate Zucchini Bread - LOW CALORIE!

OH MY GOSH!!! This may be my new favorite recipe for zucchini.  It was SO easy and so good.  If you have a surplus of zucchini adorning your garden, or even if you have to go to the store or the Farmer's Market to get some, it is SO worth it!  Trust me - you just HAVE to make this!

Can you see how moist this is??

CHOCOLATE ZUCCHINI BREAD

adapted from Eat More of What You Love by Marlene Koch

1/4 cup canola oil

1/8 cup Splenda brown sugar blend*

1/3 cup Truvia Baking Blend **

1 large egg

1 large egg white

1/2 cup unsweetened applesauce (I use the little individual serving cups - perfect!)

1 tsp. vanilla extract

1 1/2 cups grated zucchini

1 1/2 cups flour

2-3 teaspoons orange zest

1/2 cup cocoa powder

1 tsp. baking powder

3/4 tsp. baking soda

*Splenda brown sugar blend can be replaced with 1/4 cup regular brown sugar

**Truvia Baking Blend can be replaced with 2/3 cup Splenda OR 2/3 cup sugar

Preheat the oven to 350.  Spray a loaf pan  (9x5") with nonstick baking spray.

In a medium bowl, blend the oil, brown sugar blend, Truvia baking blend, eggs, applesauce and vanilla and whisk it well.  Add the grated zucchini and stir until well combined.

In another medium bowl, mix the flour, cocoa powder, baking powder, baking soda and orange zest.  Make a well in the center and add the zucchini mixture.  Stir just until the dry ingredients are moistened.  Pour mixture into the prepared pan..

You can see the richness in the batter, along with the zucchini!

Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.  Cool in the pan on a wire rack  for 15 minutes and then remove from pan to finish cooling. When it is completely cool, dust with powdered sugar.

All ready adorned with powdered sugar!

Sliced and ready to serve....and eat!! 

You will not believe this is low calorie but IT IS!!

This would be great with a scoop of  ice cream on top for an added treat (although that kind of ruins the low calorie part!!)  If it's too tempting, put it in the freezer sliced and take out a slice when you are ready for a treat.  Eating it frozen is almost like eating an ice cream cake without the ice cream.  YUM!

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More Lemon Lovin'

Continuing my love of all things lemon, here is another recipe favorite of mine.  I have made this several times and it is from "Eat More of What You Love" by Marlene Koch.  As I think I have mentioned before, she is a nutritionist and her recipes are lower in sugar and healthier.  I have enjoyed experimenting with some of them and plan to do much more.  It's nice to make something that I feel I can eat without instant guilt and/or the need to go exercise for a half hour. The muffins that I am sharing with you are GUILT-FREE!  

The first time I made this I followed the directions exactly which is usually what I do.  The next time I am a bit more creative if in the mood, and this was one of those times. I didn't stray too far away from the core recipe, just added a bit more flavor!

Ingredients Ready for Duty

One thing I learned this time around is that I am not a fan of the tulip papers. I love how muffins and cupcakes look in them, but they become one with the batter and do not want to let go once the cooking process is over.  And it made me sad to see any of my muffin glued to the paper, even though I was tempted to lick it off!! LOL  So next time. I will either spray the papers with a non stick spray first, or bake them and then place them into the papers .  I think the latter would make a lovely presentation (and neater too!)

So here is the recipe for my adaptation of "Triple Lemon Blueberry Muffins" by Marlene Koch.

Quadruple Lemon Blueberry Muffins AKA Lemon Times Four Blueberry Muffins!

1 - 6 oz. container light lemon yogurt
1/2 cup lowfat or non fat milk
3 tbsp. butter, melted
1 extra large egg
1 tsp. vanilla extract
1 tsp. lemon zest
1/2 tsp. lemon extract
2 cups flour
10 packets Truvia
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/3 cup lemon bits (King Arthur flour)
1 cup fresh blueberries
2 tsp. sparkling sugar (optional)

Preheat oven to 375 degrees.  Lightly spray 12 muffin cups with non stick cooking spray or line with paper liners.

In a medium bowl, whisk together the yogurt, milk, melted butter, egg, lemon zest, and the vanilla and lemon extracts, and then set aside.

In a large bowl, stir together the flour, Truvia, 2 tsp. sugar, baking powder, and baking soda.  Add blueberries and stir lightly to coat the blueberries with flour.  Add the lemon bits (optional).  Make a well in the center and add the yogurt mixture.  Using a large spoon, stir until dry ingredients are barely moistened.

Wet and dry ingredients ready to be mixed!

New addition of Lemon Bits from King Arthur Flour

Perfect measures for muffins/cupcakes - smalll, regular and jumbo!
 I really love how easy these make it to have perfectly sized muffins!

Spoon the batter evenly into the prepared muffin pan(s), filling each cup two-thirds full. Sprinkle the two teaspoons of sparkling sugar over the top of the muffins.

Oven Ready

Bake for 17-20 minutes or until the center springs back when lightly touched.  I use the toothpick test just to be sure!  Cool for 5 minutes  before removing to a wire rack.

Fresh From the Oven!

NOTE:  If using the tulip papers pictured above, see my comments above!.

I love the combination of lemon and blueberries and this is quickly becoming a favorite recipe for me!

                  

Anyone hungry??

AND A SECOND NOTE:  I have had requests for the recipe for Scott's Tomato Soup, so that blog post has been updated so everyone can enjoy it!!            


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Italian Bean and Bacon Soup

I have an addiction to cookbooks.  I love trying new things.  I like to push myself out of my comfort zone - just a little.

This time of year I tend to do a lot of crock pot or pressure cooker cooking .  I love the smells that both evoke, although I am probably more partial to the crock pot because I can start it in the morning - run out and do my volunteer work and come home to not only a hot meal but a home that smells like my personal chef had been working all day !! (well a girl can dream...)

This recipe was perfect for a blustery day - yes we do have a few of those in sunny California!!
I really like the "Eat More of What You Have " cookbook by Marlene Koch.  I will be cooking more and more of her recipes as time goes on. I am really trying to cook and eat healthier.Some days that task is easier to accomplish than others...She also has another one called "Eat More of What You Love".  I have tons of recipes earmarked so stay tuned.  She uses Splenda in her recipes requiring sugar, but I plan to use Truvia as I like it  better, so we will see how that works!!
 


ITALIAN BEAN AND BACON SOUP

1/2 pound dry Great Northern or small white navy beans
*3 slices center cut bacon, cut crosswise into 1 " pieces (I used hickory smoked bacon)
4 large garlic cloves, peeled and sliced very thin
1 medium onion, chopped
3 medium carrots, peeled and sliced 1/4" thick
4 cups reduced sodium chicken broth ( I doubled it to 8 cups - it was too thick without it!)
1/2 cup heaping pearl barley (probably heaping the 1/2 cup is what soaked up all of my broth!)
4 sprigs fresh rosemary. plus 1 Tbsp. coarsely chopped, divided
1/2 tsp. salt
1/2 tsp. pepper
** Borsari seasoning to taste
***8 cups loosely packed, stemmed Swiss Chard leaves, chopped

*I cooked double the bacon called for to use for garnish and cooked it crunchier - YUM
**This is from King Arthur.  It is a wondrous blend of sea salt, kosher salt, fresh garlic, fresh basil, fresh rosemary,  black pepper, and nutmeg.
***I used a combination of 6 cups baby spinach leaves and 2 cups Swiss Chard

1.  Pick over the beans, rinse, soak overnight, and drain.

2.  In a small skillet or the Ninja Cooking System, cook  the bacon over medium heat, stirring often for two minutes, just until the fat starts to melt..  Add the onion and garlic, stirring often and reducing the heat, if necessary, for 3-4 minutes or until the bacon is lightly crisp and the garlic is fragrant and turning golden at the edges.  At this point it will smell sooooo good!

3.  Add the carrots, celery, chicken broth, 2 1/2 cups water, barley, rosemary sprigs, salt and pepper.  Cover and cook for 6-7 hours or until the chard is tender.

4.  Remove the rosemary stems.  Add the chard and/or spinach leaves (discard chard stems) and chopped rosemary.  Cover and cook about 45 minutes more or until the chard is tender.
 
Adapted from from "Eat More of What You Love" by Marlene Koch

 This was relatively healthy (if you ignore the bacon - but why would you?!?) - and was quite filling.  I added a little Parmesan cheese on top as I love cheese melting and gooey on the top of hot soup!!

I guess I need to redefine "healthy"! Pin It Now!