This is taken from Bethenny Frankel’s recipe. The first time I stayed close to her original recipe but made it into a quick bread that my husband and I ate warm from the oven like a molten fudge cake; digging our spoons into before it made it to the cooling rack…YUM. No wonder this is a favorite of Marissa Hargitay’s (Law & Order SVU ; ). The second time I added some shredded zucchini (too much!) and it wasn’t quite as fudgy, but warm and dense and crumbly. My 3rd attempt (coming soon with pictues) I will add about 1/2 cup of zucchini and it should be almost perfect! I took out the oil, cut the sugar a little and sprinkled a bit of cinnamon sugar on top to intensify the flavor.
Here is my base recipe (delicious by itself) which I will add the 1/2 cup zucchini to next time…
Low Fat Fudgy Bread
Preheat oven to 350°.
Coat 8 muffin tins or a small loaf pan (5″x3″) with cooking spray.
- 1 cup no sugar added applesauce
- 1/3 cup turbinado sugar (natural cane sugar)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Combine.
- 3/4 cup oat flour
- 3 tablespoons dark chocolate cocoa powder
- 2 1/2 tablespoons regular cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
Whisk together in a separate bowl.
Add dry whisked mixture into applesauce mixture, stir until just blended.
- 1/2 cup dark chocolate chips
Fold into mixture .
Spoon your batter into 8 muffin cups or into bread pan.
Sprinkle cinnamon sugar over top (it will caramelize because of the sugar while baking-yum!)
Bake for 20–22 minutes, rotating the pan a half-turn after 10 minutes. Done when top is firm.
Let cool just enough to not burn your mouth and dig in!!! (Conversely, if you want to slice, let cool longer.)
