Double Chocolate Zucchini Bread

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

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

Recipe

• 1 preheat the oven to 350f and grease an 8x5" loaf pan.
• 2 in a food processor, puree the spinach, oil, banana, applesauce, sugar, tofu and vanilla until smooth.
• 3 add the salt, cinnamon, chili powder and cocoa and puree until smooth.
• 4 pulse in the flours, baking soda and baking powder until just combined, then pulse in the zucchini, chocolate chips and pumpkin seeds.
• 5 scrape into the loaf pan and smooth the top.
• 6 bake for 1 1/2 hours, or until it tests done.
• 7 cool in the pan for 30 minutes, then unmould onto a wire rack.