Double Chocolate Zucchini Bread
From jo_jo_ba 11 years ago
- 2 hours to make
- Serves 10
Adapted from http://thehungryartist.wordpress.com/2012/05/02/monthly-lego-build-and-double-chocolate-zucchini-bread-with-secret-ingredient/. Everything for this decadent and veggie packed quickbread can be done in the food processor - no bowl washing required!
Ingredients
- 1 cup (about 1 oz) fresh spinach, cooked shopping list
- 1 tbsp olive oil shopping list
- 1 ripe banana shopping list
- 1/2 cup unsweetened applesauce shopping list
- 1/3 cup demerara sugar shopping list
- 150 g "dessert style" tofu (I used Sunrise Soya custard Flavour) shopping list
- 2 tsp vanilla shopping list
- 1/2 tsp kosher salt shopping list
- 1/4 tsp cinnamon shopping list
- 1/4 tsp ancho chili powder (optional but nummy!) shopping list
- 1/3 cup unsweetened cocoa shopping list
- 3/4 cup barley flour shopping list
- 3/4 cup oat flour shopping list
- 1/2 tsp baking soda shopping list
- 1/4 tsp baking powder shopping list
- 1 medium zucchini, shredded shopping list
- 1/3 cup large chocolate chips shopping list
- 1/3 cup toasted pumpkin seeds shopping list
How to make it
- 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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