Baking Fool

With the abundance of delicious produce we are lucky to have available to us this season I've been baking up a storm. My last venture was a marathon of breads that I am happy I will be able to enjoy for a whole year thanks to a huge freezer. Double Chocolate Zucchini Bread and Banana Bread with Strudel topping are now occupying the top corner of our jam packed freezer. Here's the recipe for my Chocolate Zucchini Bread that I made my own by trying to cut the fat and add some whole grains. Some day I hope I'll make it to my pre-baby weight before we decide to have another one.

2 cups zucchini grated

2 cups whole wheat pastry flour

2 cups all purpose flour

3/4 cup cocoa powder

1 1/2 cup sugar

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

3/4 cup apple sauce

3/4 sup olive oil

3/4 cup egg substitute

1 1/2 cup low-fat milk

2 tsp vanilla

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Spray with non-stick cooking spray 2 8x4 loaf pans or 8 mini-loaf pans

In a large bowl, combine, flour, cocoa, sugar, baking soda, baking powder and salt.

In another bowl combine zucchini, applesauce, oil, egg substitute, milk and vanilla.

Stir zucchini mixture into flour mixture until just blended. Mix in the chocolate chips. Pour batter into prepared pans, about 3/4 full.

Bake until a toothpick inserted into the middle comes out clean, about 1 hour 15 minutes for the 8x4 loafs or 30-35 minutes for the mini loafs.

Cool on rack for 10 minutes, then remove from pans and cool completely.

I love taking these along on day trips or camping. They not only are a delicious and health snack but they help keep the cooler cold for some time. I don't think I'll ever be able to have a freezer without at least a few loafs of this amazing bread waiting for me. and it's a great way to use all that summer zucchini!