Chocolate Zucchini Bread

This is one of my favorite breads. By reducing the oil content to certain extent, the taste can still be kept making it a healthy and yummy dish.

Ingredients:

3 eggs (or equivalent egg whites)
2 cups white sugar
1 cup vegetable oil
 - (I use 2/3 cup oil and 1/3 cup milk for low fat recipe)
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped almonds (tastes great with Walnuts too)
2 cups grated zucchini

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well.
2. Sift together flour, salt, cinnamon, baking powder, and soda.
3. In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds. Pour batter into prepared pans.
4. Bake for 60 minutes (50 min in my oven), or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.

Cornbread

Low calorie cornbread with less Eggs

Ingredients:
1 1/4 cup Polenta (cornmeal)
3/4 cup All Purpose flour
1/4 cup caster sugar ( or plain)
1 tsp salt
1 egg
2 tbsp butter
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1 cup milk
1 cup fresh corn
Method:
1.Preheat Oven to 350F. Spray Baking Pan with PAM or little butter. Combine Cornmeal,flour,sugar,baking soda,Baking powder and salt.
2.Stir together milk,egg and butter until blended.
3.Now pour the wet ingredients into dry, add fresh corn and mix well
4.Pour into the baking pan and bake for 25-30min until the sides get brown and a skrewer comes out clean when inserted in the middle
5.Let it cool for 5 min and then cut into slices and enjoy. It is little crusty on the outside and moist inside.

Jalepeno & Cheese Cornbread

Ingredients:
2 cups cornmeal
1 cup whole wheat pastry flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2-1/4 cups low fat/fat free buttermilk
1/4 cup honey
3 egg whites, lightly beaten
1/4 cup butter, unsalted,melted
1 cup low fat cheddar cheese grated
1/3 cup jalapeno peppers, thinly sliced

Method:

Preheat oven 400F. Place a 9 inch pan in the oven.
Whisk together the flours along with cornmeal, baking powder,soda and salt.
Whisk together eggs,honey,butter and buttermilk in another bowl.
Add the wet ingredients to the dry at once, stirring quickly and lightly.
Add the cheese and the jalapenos and stir to combine.
Remove the skillet from the oven and grease the pan, covering the bottom and the sides well.
Carefully transfer the batter to the pan.
(Remember: handle of the pan will be HOT from the oven)
Bake for approximately 25-30 minutes or until the top is golden brown and a skewer inserted in the middle comes out clean.
Remove and serve warm.