Low Fat Fudgy Chocolate Bread

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.)

Leave a Reply

Your email address will not be published. Required fields are marked *