Good bread, with less fat

January 13, 1999|By from the eating well test kitchen

Do you ever feel as if you're committing a crime when you serve your favorite baked goods? Pat Wolf, who wrote to us from Pittsburgh, does.

"I enjoy making loaves of this Chocolate Zucchini Bread for my friends," she writes, "but I feel as if I'm killing them. Can you reduce the fat and calories and still produce a nice moist loaf?"

The recipe was very satisfying to reinvent. Our version has the original's tender crumb, crunchy nuts and rich, chocolaty flavor, but only one-third the fat. It was so good, in fact, our staff tasters unanimously agreed that we have indeed created a loaf to die for.

Streusel-topped apple bread was an old favorite in Louise Watson's family. But with three sticks of butter and four eggs, it had become a skeleton in her closet. With a little Eating Well therapy, the recipe has lightened up and is back in the family fold.

Chocolate Zucchini Bread

Makes 2 loaves, 8 slices each

1/2cup chopped walnuts

2 cups all-purpose flour

1/4 cup unsweetened cocoa, preferably Dutch-process

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 large eggs, lightly beaten

1 3/4 cups sugar

3/4 cup fruit-based fat replacement

1/4 cup canola oil

1 teaspoon vanilla extract

1 ounce unsweetened chocolate, melted

2 cups grated zucchini (1 medium)

Preheat oven to 325 degrees. Lightly oil two 8-by-4-inch loaf pans or coat them with nonstick spray.

Spread walnuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Set aside to cool.

Sift flour, cocoa, baking powder, baking soda and salt into a large bowl.

In another large bowl, whisk eggs, sugar, fruit-based fat replacement, oil, vanilla and melted chocolate until blended. Add dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and reserved walnuts. Spoon batter into prepared pans, smoothing tops.

Bake loaves for 55 to 60 minutes, or until a skewer inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.

Per slice: 240 calories; 4 grams protein; 8 grams fat (0.7 gram saturated fat); 41 grams carbohydrate; 120 milligrams sodium; 40 milligrams cholesterol; 1 gram fiber

Dutch Apple Bread

Makes 2 loaves, 8 slices each

STREUSEL:

1/3 cup all-purpose flour

1/4 cup sugar

3/4 teaspoon ground cinnamon

pinch of salt

1/4 cup chopped walnuts

1 tablespoon apple-juice concentrate, thawed

1 tablespoon canola oil

BREAD:

3 large egg whites

1/4 teaspoon cream of tartar

1 cup sugar

1 cup buttermilk or nonfat plain yogurt

3 tablespoons canola oil

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon salt

1 1/2 cups chopped peeled apples (2 medium)

To make the streusel: In a small bowl, combine flour, sugar, cinnamon and salt. Stir in walnuts. Drizzle apple-juice concentrate and oil over dry ingredients and rub in with your fingers until crumbly. Set aside.

To make the bread: Preheat oven to 350 degrees. Lightly oil two 8-by-4-inch loaf pans or coat them with nonstick spray.

In a large bowl, beat egg whites with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/3 cup of the sugar, beating until stiff peaks form.

In a small bowl, combine buttermilk (or yogurt), oil and vanilla. In a large bowl, whisk remaining , cup sugar, flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.

Fold in apples, then beaten whites. Spoon batter into prepared pans, smoothing tops. Sprinkle with reserved streusel.

Bake loaves for 45 to 50 minutes, or until lightly browned and a skewer inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.

Per slice: 195 calories; 4 grams protein; 5 grams fat (0.4 gram saturated fat); 35 grams carbohydrate; 220 milligrams sodium; 1 milligram cholesterol; 1 gram fiber

Pub Date: 01/13/99

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.