Pumpkin Zucchini Bread with Chocolate Chips

I came up with this recipe after looking at several different recipes for Pumpkin Bread and Zucchini Bread but wasn't able to find just what I was looking for.

This is a delicious bread to have with your morning latte. I like mine lightly toasted. Using applesauce in place of the oil cuts down on the fat and the pumpkin & zucchini are just plain good for you! And of course you can't go wrong with the addition of the mini chocolate chips!

Did anyone else over-stock on canned pumpkin when there was talk of a shortage last year? I still have at least 4 cans to use. We'll be making this bread often!

Pumpkin Zucchini Bread with Chocolate Chips
Serves: 32 | WW PointsPlus 3 per slice
2 regular sized loaves* or 4 mini loaves

Ingredients:
1 egg
2 egg whites
1 1/2 cups sugar
1 cup canned pumpkin
1/2 cup unsweetened applesauce
1 1/2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups grated zucchini
1/2 cup mini chocolate chips

Directions:
Preheat oven to 350°. Grease and flour two loaf pans. (I use PAM for baking)

Shred zucchini and squeeze in paper towel to removed excess moisture.

Mix together egg, egg whites, and sugar. Add vanilla, pumpkin, and applesauce. Mix well.

Stir together dry ingredients and slowly incorporate into wet ingredients. Mix well.

Stir in zucchini and mini chocolate chips. Divide evenly between loaf pans. Bake 50 minutes or until done. Cool 10 minutes in pans then remove to wire rack to cool completely.

*once cooled I like to cut each large loaf in 1/2 and keep individually wrapped in the freezer so we don't eat it all at once!
The mini loaves are the perfect size for gifting to friends & neighbors.

Nothin' but crumbs

Wow! Was this ever good! And quick! 90 Seconds to gooey, melty, chocolatey, nutella-y goodness. Not bad on the Weight Watchers Points Plus either. Sorry, all you get to see is an empty mug. It was so good I forgot to get a picture before I ate inhaled it. If you want more pictures, Cassie has them with her original recipe post. I'll definitely be making this again and again. And if you're really desperate and have the points left over go ahead and eat both servings.


90 Second Nutella Cake
reviewed from Back to Her Roots
WW PPV 3 per serving
Serves 1-2

Ingredients:

1 tablespoon Nutella
1 egg, beaten
1 heaping tablespoon flour
1/2 teaspoon baking powder
1 teaspoon cocoa powder
1 tablespoon brown sugar

Instructions:
Whisk together all ingredients in a bowl until well combined.
Pour the batter into two greased ramekins or one large grease microwavable bowl or mug.
Microwave on 70% power for 30 seconds. At the end of the time, check for doneness. If not cooked through, add 15 seconds at a time.

Chocolate for Breakfast

Today was one of those days. I woke up with a great idea and knew I actually had the ingredients to give it a go. Sunday mornings are when I want to bake and actually make something for breakfast. For me it's usually something sweet. I have a HUGE sweet tooth. It's hard to find something sweet that is actually too sweet for me. This was no exception. I didn't find these to be overly sweet or overly chocolatey. The icing on top was really good too. The only thing you might say was "wrong" with them, was that my hubby said they looked like little ham steaks - which he shared with everyone on Facebook. He also said they were delicious so I can deal with the ham comment.

Red Velvet Pancakes with Cream Cheese Icing
Serves 5 at 7 WW points plus each

Ingredients:

	2 cup(s) Betty Crocker® Fiber One® Pancake Mix Complete pancake mix
	1 1/4 cup(s) water
	3 Tbsp Hershey's Cocoa - unsweetened baking cocoa
	2 Tbsp vegetable oil
	1 oz food coloring, RED coloring to desired color
	1 1/2 oz Weight Watchers Reduced fat cream cheese spread, 1 1/2 small WW cream cheese cups
	3 Tbsp powdered sugar
	1 Tbsp I Can't Believe It's Not Butter! Light Soft Margarine

In medium bowl combine pancake mix, water, cocoa, oil and food coloring. Mix thoroughly. Using scant 1/4 cup batter each make approx. 15 small pancakes.

For icing: combine cream cheese spread and butter spread. Heat gently (10 second intervals in microwave) until easy to mix. Combine with powdered sugar. Place cream cheese mixture in zip top baggie and drizzle over pancakes as they are served.

Make yourself a big pile 'o pancakes sometime and let me know if you like them! They don't look like ham, do they?