Thursday, August 18, 2011

Shut up, I'm being domestic!!

Hubby got home from work this evening right as I was mixing batter for zucchini bread. He kissed me hello, then immediately made a face as he glanced at the bowl.

"Um, what...That looks...pukey."

Hello to you, too. And guess what? Youuuu don't have to eat any. (Of course, 40 minutes later I got an, "ok, that smells really good." Too late, my love. All mine.)

Have I mentioned I want carbs? Even if it means I have to bake (gah!) Man, all I can do is thank my dermatologist for recommending Cera-ve to me, cause it has saved my life. My ring fingers are monumentally itchy these days, but the rest of me is doing shockingly well. I am, however, still trying to be conscious of the health factor, and am trying to eat whole-grain versions of things when I can. Low-fat doesn't hurt, either, so I decided to experiment a bit and see what I could do with what seemed like a rather generic zucchini bread recipe.

I substituted most of the white flour with whole grain, and substituted oil with applesauce, which cuts 850 calories and 112 grams of fat from the loaf.* I didn't mess with the sugar, because it needed to be edible.

Verdict? It tastes healthy. But not in a bad way. Moist and wheaty and yummy. And don't worry, dear Kris...the baby is getting plenty of fat. I think. But now you've got me all paranoid about it...

Oh, and preggo brain over here measured in 1 tsp of baking soda instead of baking powder before I realized I was an idiot, so I ended up using 1 tsp of each (soda and powder) instead of the recommended amounts. It didn't affect the taste, but it did make the thing a little...heavy...and didn't rise like it probably should have.

I so love having the baby to blame for my dumbassness. I'm totally using this to my full advantage for the next 6 months. And probably longer. Best. Mom. Ever.

Health(ier) Zucchini Bread
1/2 cup white flour
1 cup wheat flour
1 tsp baking powder
1/4 tsp baking soda
1.5 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/2 cup applesauce
1/4 cup white sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 zucchini, grated

Preheat oven to 350
In medium bowl, combine flours through salt. In Large bowl, combine applesauce, sugars, eggs, and vanilla. Stir in zucchini. Add in flour mixture, and combines gently until just mixed (don't over stir it)

Coat a bread pan with cooking spray (or butter it). Spoon in batter. Cook 55 minutes (Or between 50-60 minutes depending on your oven. If you're not sure it's done, insert a toothpick in the middle and if it comes out clean and not sticky, it's done.) Let cool for 30 minutes, then remove loaf from pan and place on a wire rack until cool.

*The original version says 1/10 of a loaf is a portion and has 253 cals/13g fat. I'm saying that's ridiculous on all counts, and for a far more realistic 1/8 of a loaf portion, my version has 210 cals/2g fat. Or eat the whole damn thing for 1680 calories and 15g of fat. You're welcome.

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