Chocolate-Beet Quick Bread

Makes 1 loaf.

Note: This bread, from thelunacafe.com, includes rosemary, but if its herbal nature isn’t your thing, you can leave it out.

• 1 c. plus 2 tbsp. flour

• 1/2 c. high quality cocoa powder, such as Scharffenberger or Ghirardelli, plus a spoonful for coating the pan

• 1 tsp. baking powder

• 1/4 tsp. baking soda

• 1/2 tsp. fine sea salt

• 1/2 c. (1 stick) unsalted butter, melted (vegetable oil works too, but the bread’s flavor is better with butter.)

• 1/2 c. sugar

• 1/2 c. firmly packed brown sugar

• 2 eggs

• 2 tsp. vanilla

• 1 1/2 c. peeled and grated raw beet, loosely packed (about 1 medium-large beet)

• 1 tsp. finely chopped fresh rosemary

Directions

Place oven rack in the middle position and preheat oven to 350 degrees.

Coat just the bottom of an 8 1/2-inch loaf pan with baking spray, then add a spoonful of cocoa, shaking the pan to cover the bottom with a light film, then knocking out any excess.

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.

Peel the beet, then place a box grater over a double layer of paper toweling laid on a nonabsorbent surface such as a baking sheet. Grate beet, then gently fold and press the paper toweling to absorb any excess moisture. Measure 1 1/2 cups.

In a large bowl, whisk together the butter or oil, sugars, eggs and vanilla until creamy and smooth, about 2 minutes. Stir in the grated beet and chopped rosemary.

Add the flour mixture to the butter-beet mixture and, with a large spatula, combine gently but well. No flour should be visible.

Scrape the batter into the prepared pan, and bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.

Set on wire rack for 10 minutes, then turn out of pan to continue cooling before slicing.

Nutrition information per each of 12 slices:

Calories 205 Fat 9 g Sodium 190 mg

Carbohydrates 30 g Saturated fat 5 g Total sugars 18 mg

Protein 3 g Cholesterol 50 mg Dietary fiber 2 g

Exchanges per serving: 1 starch, 1 carb, 2 fat.

 

 

Tomato-Cheese Quick Bread

Makes 1 loaf.

Note: Slightly adapted from “Bernard Clayton’s New Complete Book of Breads.” This bread is best eaten the day it’s baked. Travels well for picnics.

• 1 1/2 c. cherry tomatoes

• 1 tsp. olive oil

• Salt and pepper

• 2 c. whole-wheat flour, plus a spoonful for coating the pan

• 2 tsp. baking powder

• Pinch of baking soda

• 1 tsp. salt

• 2 tbsp. chopped fresh basil

• 1 large garlic clove, grated or pressed

• 1/2 c. shredded mozzarella cheese

• 1/3 c. freshly grated Parmesan cheese

• 1 c. milk

• 2 eggs

• 1/4 c. canola or vegetable oil

• 1 tbsp. honey

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Combine the tomatoes and oil in a bowl, stirring to coat, then season with salt and pepper. Place them on prepared sheet. Roast for 20 minutes, until the skins start to blister. Set aside to cool slightly.

Coat just the bottom of an 8 1/2-inch loaf pan with baking spray, then add a spoonful of flour, shaking the pan to cover the bottom with a light film, then knocking out any excess.

Lower oven heat to 350 degrees.

In a large bowl, mix the flour, baking powder, baking soda, salt, basil, garlic and cheeses.

In a second bowl, whisk together the milk, eggs, oil and honey until well combined. Gently stir in the roasted tomatoes.

Add this to the flour mixture and gently stir until it becomes a moist, thick batter. Scrape into the prepared pan, smoothing the surface.

Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

Let rest on a cooling rack for 10 minutes, then turn out of the pan onto the rack to continue cooling thoroughly before slicing.

Nutrition information per each of 12 slices:

Calories 170 Fat 9 g Sodium 380 mg

Carbohydrates 18 g Saturated fat 2 g Total sugars 3 mg

Protein 7 g Cholesterol 40 mg Dietary fiber 2 g

Exchanges per serving: 1 starch, ½ medium-fat protein, 1 fat.

Bronwyn’s Orange-Flavored Zucchini Bread

Makes 1 loaf.

Note: From “The Book of Breads,” by Evan Jones. Adapted slightly to reduce the sugar and boost the orange peel.

• 1 1/2 c. white flour, plus a spoonful for coating the pan

• 3/4 c. sugar

• 2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. coarse salt or 1/4 tsp. table salt

• 1/4 tsp. ground ginger

• 2 eggs

• 1/2 c. oil

• 1 1/2 c. grated zucchini

• 2 tsp. chopped orange peel

• 1/2 c. chopped walnuts, optional

Directions

Preheat oven to 375 degrees. Coat just the bottom of an 8 1/2-inch loaf pan with baking spray, then add a spoonful of flour, shaking the pan to cover the bottom with a light film, then knocking out any excess.

Mix the flour, sugar, baking powder, baking soda, salt and ginger together thoroughly.

Place a box grater over a double layer of paper toweling. Grate the zucchini, then gently fold and press the paper toweling to absorb any excess moisture. Measure out 1 1/2 cups.

In a medium-size bowl, whisk together the eggs and oil, then stir in the grated zucchini.

For more texture, don’t grate the orange peel, but strip it from the orange, avoiding any bitter white pith, and finely chop.

Gently stir the dry ingredients, orange peel and walnuts into the zucchini mixture until mixed.

Scrape the batter into the pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a rack to continue cooling before slicing.

Nutrition information per each of 12 slices:

Calories 200 Fat 10 g Sodium 220 mg

Carbohydrates 25 g Saturated fat 2 g Total sugars 13 mg

Protein 3 g Cholesterol 30 mg Dietary fiber 1 g

Exchanges per serving: 1 starch, ½ carb, 2 fat.