Double Chocolate Zucchini Bread
Everything for this decadent and veggie packed quick bread can be done in the food processor - no bowl washing required! Adapted from http://thehungryartist.wordpress.com/2012/05/02/monthly-lego-build-and-double-chocolate-zucchini-bread-with-secret-ingredient/
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READY IN: 2hrs
SERVES: 10
YIELD: 1 8x5 loaf
UNITS: US
INGREDIENTS
Nutrition- 1
- 1tablespoon olive oil
- 1ripe banana
- 1⁄2
- 1⁄3cup demerara sugar
- 150
- 2teaspoons vanilla
- 1⁄2teaspoon kosher salt
- 1⁄4teaspoon cinnamon
- 1⁄4
- 1⁄3cup unsweetened cocoa
- 3⁄4cup barley flour
- 3⁄4cup oat flour
- 1⁄2teaspoon baking soda
- 1⁄4teaspoon baking powder
- 1
- 1⁄3cup large chocolate chips
- 1⁄3cup toasted pumpkin seeds
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DIRECTIONS
- Preheat the oven to 350F and grease an 8x5" loaf pan.
- In a food processor, puree the spinach, oil, banana, applesauce, sugar, tofu and vanilla until smooth.
- Add the salt, cinnamon, chili powder and cocoa and puree until smooth.
- Pulse in the flours, baking soda and baking powder until just combined, then pulse in the zucchini, chocolate chips and pumpkin seeds.
- Scrape into the loaf pan and smooth the top.
- Bake for 1 1/2 hours, or until it tests done.
- Cool in the pan for 30 minutes, then unmould onto a wire rack.
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