Preheat oven to 400 degrees Fahrenheit. Cut pitas into 8 wedges each; place on cookie sheet. Mix remaining ingredients in a small bowl and brush over pita wedges. Bake for 8-10 min.
Admittedly this recipe preserves some of the fat of the original, with vegetable oil, chocolate chips, and whole eggs – but at least there’s zucchini in it, and no trans-fats! Pack slices to substitute for chocolate treats on the go.
2 (1 ounce) squares unsweetened chocolate
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees Fahrenheit. Lightly grease two 9×5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Hopefully these recipes will inspire you to come up with your own substitutes for those late-afternoon cravings.
Copyright © 2007 All Rights Reserved – Fifty-Plus.Net International Inc.