Come On, Give Into Me

     I'm tempted to apologize for my bad attitude yesterday. But I won't because I was keeping my promise of being honest no matter how I felt. Although, sometimes I wonder if I'm hiding behind my "honesty pledge" because (at least for me) it's so easy (and almost rewarding in a bad way) to wallow in self-pity. Now that I feel better, while I am still frustrated and feel a little lost when it comes to finding a real job I'm determined to find something that fits me and that I love. Now if I can just find the right words on which to focus the job hunt.  Good thing that my parents are very lovely and aren't pressuring me to get a job and move out.  (Actually, I don't know how they are going to like once I'm gone... it will be an adjustment to have a real empty nest.  They'd probably like it, but when I leave I'm also taking Oscar with me.  Very sad day for all of us.)  But in the meantime, I'll just use some of the skills God gave me to bake and create.
     Which brings me to today's real topic, Zucchini bread.  I've been wanting to make this zucchini bread that I found through Foodgawker (or Pinterest, I can't keep up anymore).  Either way, it's supposed to be a weight watcher recipe (and only have 150 per slice) and it has chocolate chips in it.  So like I said, I've been dying to try this recipe.  It's not half bad.  I baked them in a different pan than was suggested and I ended up having trouble figuring out when it was done (I got it out too early and then maybe a little too late).  The crust isn't my favorite, but all in all it was a very good and easy recipe.  But (because I didn't read the fine print) I ended up shredding way too many zucchini (like easily over twice as much as I needed) so I'm trying to find recipes that include shredded zucchini.

I'm either going to make zucchini tots or zucchini fritters for us humans.

Photo Credit: tots and fritters

And for the puppies these zucchini treats (but maybe without the walnuts).

Photo Credit

But back to my zucchini bread.  (Looks totally yummy, right?)

While you can find a complete detailed recipe right here along with the weight watcher's details, I thought I'd post my own version that goes along with pictures.   Because pictures help tell a story, right?  (And if you just want a solid recipe go down to the bottom of the post cause I'll sum it all up for you.)

Preheat oven to 325°.

Mix your dry ingredients:  1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 cup brown sugar, 1-1/8 tsp baking soda, and 1/2 tsp salt.  After those are combined well, pour in 1/2 chocolate chips.

My chocolate chips are mostly in the bottom.

Mix the rest of the ingredients:  1 (large, beaten) egg, 1 tsp vanilla, 2 tbsp melted butter, 1 cup apple sauce, 1-1/2 cups shredded zucchini (about 2 large and 3 small)

Before I combined the zucchini with the rest of the "wet" ingredients.

My leftover zucchini (hopefully it will keep in the fridge until tomorrow).

Important Sidenote:  It's your decision on whether to keep the skin or peel it before shredding the zucchini.  From what I've heard it doesn't make that much of a difference, except maybe in how it looks.

Combine your mixed dry ingredients and "wet" ingredients (not sure if that is a real term).  

Grease and flour your pan (I used stoneware, but I have no idea what kind.  It is made for baking loaves though.) the original recipe talks about a 9x5 inch loaf pan (which would probably work just fine).

Mom thought these were Pampered Chef, but I couldn't find anything about them on their website. 

When Mom used to cook Zucchini bread when I was a child she always made them in round loaves (it's how I could tell if it was a gift from someone or something she made herself... I usually prefer the ones she made herself because I think she left out the nuts and I'm very biased)

I filled up my two pans not even half way.  (I just split the dough between the two.)

Put into the preheated (at 325°) oven and let it bake for 45-55 minutes.  (At least that's what the recipe says, but I ended up cooking my bread for 45 minutes--then left it out to cool because I thought it was done--and then put it back into a cold oven (that I turned back on to 325°) for roughly 30-45 more minutes.)  The toothpick trick should help you determine if it is fully done (sticking a toothpick in the top and if it comes back clean then it's done) if the toothpick trick doesn't work (it didn't help me) cutting into it for your first slice will probably give it away.

Looks done and yummy, right? WRONG! (this was after I pulled them out the first time to cool.) 

So while you're waiting for the zucchini bread to finish baking go do something fun, like play with your puppy! Or stare at my adorable puppy!

You do have almost an hour to kill. But once it is done, cool for about 10 minutes.  Take it out of the pan and slice.

Here are pictures at Oscar to look at while waiting for your bread to bake. AND one of good old Jack.

And here is the Low-Fat Chocolate Chip Zucchini Bread recipe written out (if you want to see the weight watcher's facts just click on the link above).

Ingredients:

-1 cup all-purpose flour

-1 cup whole wheat flour (or white whole wheat flour)

-1/2 cup brown sugar (not packed)

-1-1/8 tsp baking soda

-1/2 tsp salt

-1/2 cup chocolate chips

-1 tsp vanilla

-1 large egg (beaten)

-2 tbsp melted butter

-1 cup applesauce

-1-1/2 cups shredded zucchini (not packed) (about 2 medium, 3 small zucchinis)

Directions:

1.  Preheat oven to 325°.

2.  Combine flour, sugar, baking soda, and salt.  Mix well.  Pour in chocolate chips and gently stir. (You can do this step in a medium sized bowl.)

3.  In a large bowl, mix eggs, vanilla, melted butter, apple sauce, and shredded zucchini. 

4.  Mix flour mixture with the rest of your ingredients and stir until just blended.  

5.  Grease and flour appropriate loaf pan (either a 9x5 inch pan or circular stoneware).

6.  Pour batter into pan of your choice.

7.  Bake at 325° for 45-55 minutes (possibly longer) or until a toothpick inserted in the center comes out clean.

8.  Cool for at least 10 minutes.

9.  Remove loaf from pan and let cool before slicing.

10.  Enjoy eating your healthy BUT delicious zucchini bread!

I hope someone does find the recipe useful.  I know I said I was going to try and make 2 loaves of bread each month, but last month I made all of 0.  And so far, I haven't even listed any recipes!   Shame on me.  So this month I want to get 4 different types of breads made.  I've already found my next project (Honey Butter Beer Bread).  Doesn't that just sound amazing?   My family is going to be super fat and I'm going to be happy about it because it will mean that I am cooking some wonderful things.  

     Anyway, I hope you have a great tomorrow (day in general).  I wanted to leave you with one of my favorite songs from last summer that is from a wonderful movie that caught me by surprise, Country Strong. I love Garrett Hedlund's voice, and it's not a downside that he is way good looking too!

Title: "Give In To Me" by Garett Hedlund and Leighton Meester

May 3, 2012 Edit:  The pans I baked my zucchini bread in were Pampered Chef.  It's the Pampered Chef Stoneware Crock.  Apparently they have been they have been discontinued.  But you can find some on ebay if you really want one.