A baking day! – Death by Chocolate Zucchini Muffins and Low Fat Banana Bundt Cake

I consider myself more of a cook than a baker.  But when you have bananas that are black and zucchinis the size of a baby, you have to do something!

First thing we did was go to the farm for our CSA loot – here is a picture of one side of the “cold” room.

Then Tony and I went out for breakfast.  I had a corned beef hash omelet with egg beaters – there was maybe 1/2 cup corned beef hash?

I had a combination of both yellow and red tomatoes, so I decided to use both in my pasta sauce – it is simmering as we speak.  Look at how pretty it looks though going in!

First on the baking list was to make low fat banana muffins.  Until I went downstairs and saw my silicone bundt pan and quickly changed my mind!  I love it – nothing ever sticks to it.  I bought it at Bed, Bath & Beyond for around $20.

Low-Fat Banana Bread (makes 12 servings if you decide to make muffins)

• 3 very ripe bananas
• 1. cups whole wheat flour (I use King Arthur)
• 1/2 cups bread flour (I use King Arthur)
• 1 cup Splenda (my brand is called Ideal – no calories!)
• 1 teaspoon baking sode
• 1/2 teaspoon baking powder
• 1 egg
• 2 heaping tablespoons of applesauce.

Mash bananas in a bowl.  Add all the other ingredients and mix well.  Bake at 350 for 35 to 45 minutes.  I sprinked mine with about 1 tablespoon of powdered sugar.

Each Serving:  88 calories, .75 fat, 18 carbs,2.8 protein, 2 fiber!  LOVE THE STATS ON THIS ONE!

this one is a keeper!

Death by Chocolate Zucchini Muffins  (makes 12 muffins)

• 3 cups grated zucchini
• 2 tablespoons room temperature butter
• 1 cup Splenda
• 2 eggs
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• pinch of salt
• 1.25 cups whole wheat flour
• 1.25 cups bread flour
• 2 teaspoons cinnamon
• 8 ouncs firm tofu
• 1/4 cup unsweetened cocoa
• 1/4 cup applesauce
• 1/4 cup cottage cheese

In a food processor, blend eggs, butter, tofu, applesauce and cocoa.  Mix all the other ingredients in a large bowl.  Pour tofu mixture into flour mixture and mix well – it takes a while to incorporate this, it will be a pretty stiff dough.

Bake at 350 for about 20 minutes, or until lightly browned on top.

Each serving:  145 calories, 4.1 fat, 22 carbs, 6.3 protein and 2.8 fiber.

I decided to add the cottage cheese at the last minute.  I made homemade smores last week that used a dark sea salt chocolate.  I thought I could get the saltiness in the cheese to meld with the chocolate – but it wasn’t as noticable as I thought it would have been, so you could easily leave it out.

I still haven’t gone to the grocery store, I need to take stock of what’s in my fridge and freezer before I go.  So the only quick thing I had to make for lunch were brats.  I boiled them in a can of beer – so not good for you, but so damn good!

And then the mail came!

Alright, back to my chores – see you for dinner tonight – not sure what it’s going to be yet though! 😀