As I’ve mentioned, I like to cook things that are healthy, but I also love things that taste good. When my sweet tooth is craving something tasty, and/or when I have some extra carrots, bananas or zucchini laying around, I whip up some chocolate breakfast bread. This bread is great because I almost always have the ingredients I need around the house, and while traditional baking requires following the recipe exactly, this allows for a little more cooking style baking, where amounts need not always be exact. Also, this recipe can easily be doubled to make two loaves instead of one.
Here’s what you will need:
1.5 cups flour
2 eggs (I always use egg whites, and it still tastes delish and cuts down on fat and calories)
1 cup sugar
1/2 cup safflower oil (if you don’t have safflower oil, you can use canola or other neutral vegetable oil)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup sour cream (I use either low fat sour cream, or low fat Greek yogurt)
1 cup mashed very ripe bananas (about 1.5 bananas) OR 1 cup shredded zucchini OR 1 cup of a combination (you can also replace some of the zucchini or banana with shredded carrots, but I have never tried the recipe with all carrots)
1/2 cup chocolate chips (my fave are milk chocolate Ghiradelli, but you can use whatever brand and sweetness you like, or omit altogether if you are not a chocolate fan)
Here is what you do:
1. Preheat the oven to 350 degrees. Grease one loaf pan (or, if you are doubling the recipe, grease two. I use butter flavored cooking spray.)
3. Stir in the banana/zucchini/carrot and chocolate chips.
4. Pour the batter into a baking pan and cook for an hour to an hour and fifteen minutes until a toothpick comes out clean.
Let cool and enjoy!