10k

This weekend I ran my first official 10k along with Britt and her mom. The race began at the site of the Boston marathon finish line, right where the first bomb went off. Although I generally avoid this spot, it was a happy occasion and I was excited to get running. It was a perfect cool fall morning, and we did really well. I have been training using a sub-60min 10k plan... And it worked! I came in right under. 

Sunday has been rainy and full of football. To compensate for my lack of football interest (aside from watching Tom Brady), I made some (semi-healthy) chocolate chip zucchini bread. It turned out amazing!

Low-Fat Chocolate Chip Zucchini Bread
 (Adapted from skinnytaste.com)

Ingredients:

2 cup all purpose flour

1/2 cup light brown sugar 

1 and 1/8 tsp baking soda

1 tsp vanilla

1/2 tsp salt

1/2 cup chocolate chips

1 large egg, beaten

2 tbsp melted butter

1 cup cinnamon apple sauce

1 and 1/2 cups shredded zucchini 

Directions:
Preheat oven to 325°.
Combine flour, sugar, baking soda, and salt in a large bowl. 
Add chocolate chips and gently mix to combine.
In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.  
Pour batter into a large 9x5 inch loaf pan.
Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.