Double Chocolate Zucchini Bread

Name: Double Chocolate Zucchini Bread
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1 8x5 loaf, 10 serving(s)
Ingredients: 1 cup about 1 oz fresh spinach, cooked; 1 tablespoon olive oil; 1 ripe banana; 1/2 cup unsweetened applesauce; 1/3 cup demerara sugar; 150 g dessert style tofu (I used Sunrise Soya Custard Flavour); 2 teaspoons vanilla; 1/2 teaspoon kosher salt; 1/4 teaspoon cinnamon; 1/4 teaspoon dried ancho chile powder (optional but nummy!); 1/3 cup unsweetened cocoa; 3/4 cup barley flour; 3/4 cup oat flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1 medium zucchini, shredded; 1/3 cup large chocolate chips; 1/3 cup toasted pumpkin seeds

Submitted by YummySmellsca

"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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photo by YummySmellsca

Ready In:: 2hrs
Ingredients:: 18
Yields:: 1 8x5 loaf
Serves:: 10

ingredients

1 cup about 1 oz fresh spinach, cooked
1 tablespoon olive oil
1 ripe banana
¹⁄₂ cup unsweetened applesauce
¹⁄₃ cup demerara sugar
150 g dessert style tofu (I used Sunrise Soya Custard Flavour)
2 teaspoons vanilla
¹⁄₂ teaspoon kosher salt
¹⁄₄ teaspoon cinnamon
¹⁄₄ teaspoon dried ancho chile powder (optional but nummy!)
¹⁄₃ cup unsweetened cocoa
³⁄₄ cup barley flour
³⁄₄ cup oat flour
¹⁄₂ teaspoon baking soda
¹⁄₄ teaspoon baking powder
1 medium zucchini, shredded
¹⁄₃ cup large chocolate chips
¹⁄₃ cup toasted pumpkin seeds

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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Reviews

Although I'm a skilled and experienced cook, this recipe is far too complicated for the average cook's pantry - even mine (and I thought I had everything in my larder). I wouldn't buy many of the ingredients just to give this one a try.

jaybee1943_11730202

RECIPE SUBMITTED BY

YummySmellsca

Canada

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"

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