Superpower Loaf

Filled with more stuff than a thrift store, this dense, slightly sweet whole-grain quickbread is low in added fat and incorporates the goodness of chia, tofu, flax, fruit, veggies and good ol' Californian walnuts!

• Ready In: 1 hr 40 mins
• Serves: 10
• Yields: 1 9x5" loaf

Ingredients

• 2  medium zucchini
• 300  g soft tofu or 300  g silken tofu
• 1  small banana
• 1⁄2 cup brown sugar
• 2  tablespoons stevia, baking blend (I used Krisda)
• 1  tablespoon canola oil
• 1  tablespoon vanilla
• 1⁄2 teaspoon sea salt
• 3  tablespoons  unsweetened cocoa
• 1  cup  barley flour
• 1  cup  oat flour
• 2  tablespoons  chia powder
• 3  tablespoons ground flax seeds
• 1  tablespoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon nutmeg
• 1  cup  chopped walnuts
• 1⁄2 cup  miniature semisweet chocolate chips
• 1⁄2 cup dried cherries

Directions

1. Preheat oven to 350F, grease a 9x5" pan.
2. Shred one of the zucchini and set aside.
3. In a food processor, puree the second zucchini, tofu, banana, brown sugar, stevia, oil, vanilla and salt until smooth.
4. Add the cocoa and puree inches.
5. Add the flours, chia, flax, baking powder, baking soda, and nutmeg, and run the machine just to combine.
6. Pulse in the shredded zucchini, walnuts, chocolate chips and cherries.
7. Spread evenly in the pan.
8. Bake for 45 minutes on the middle rack, then move to the bottom rack and bake a further 20-25 minutes, until tests done.
9. Cool in the pan for 40 minutes before turning out.